Chocolate Ginger Mud Cupcakes Recipe

Name: Chocolate Ginger Mud Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 oz semi-sweet chocolate melts, melted; 4 oz milk chocolate melts, melted; None None Fresh rose leaves, washed; None None FOR THE CUPCAKES; ½ tbsp (1 1/2 sticks) butter, coarsely chopped; 4 oz semi-sweet chocolate, coarsely chopped; 1 1/2 cups sugar; 2/3 cup green ginger wine; 1 cup flour; 2 tbsp self-rising flour; 2 tbsp unsweetened cocoa powder; 1 None egg; 1/3 cup finely chopped glace ginger; None None FOR THE CHOCOLATE GANACHE; 1/2 cup heavy cream; 7 oz semi-sweet chocolate, coarsely chopped

Servings: persons

4 oz semi-sweet chocolate melts, melted
4 oz milk chocolate melts, melted
None None Fresh rose leaves, washed
None None FOR THE CUPCAKES
½ tbsp (1 1/2 sticks) butter, coarsely chopped
4 oz semi-sweet chocolate, coarsely chopped
1 1/2 cups sugar
2/3 cup green ginger wine
1 cup flour
2 tbsp self-rising flour
2 tbsp unsweetened cocoa powder
1 None egg
1/3 cup finely chopped glace ginger
None None FOR THE CHOCOLATE GANACHE
1/2 cup heavy cream
7 oz semi-sweet chocolate, coarsely chopped

1
For the chocolate decorations, spread semi-sweet chocolate melts onto a cold surface. When set, pull a melon baller over chocolate to make chocolate curls. For branches, spoon half the milk chocolate melts into paper piping bag. Pipe branches onto a parchment paper-lined tray; let stand to set. Gently lift branches off paper. For leaves, using a small, clean paint brush, paint remaining milk chocolate thickly on one side of each leaf. Place on parchment paper-lined tray; let stand to set. Carefully peel away and discard leaves.
2
Preheat the oven to 325u00b0F. Line a 6-cup Texas or 12-cup standard muffin pan with paper liners.
3
Combine butter, chocolate, sugar, wine and 1/4 cup water in small saucepan; stir on low heat until smooth. Transfer to medium bowl; cool 15 mins.
4
Whisk in sifted flours and cocoa, then egg. Stir in ginger. Divide among muffin cups.
5
Bake large cakes about 1 hour, small cakes about 50 mins. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
6
For the dark chocolate ganache, bring cream to a boil in small saucepan. Pour over chocolate in medium bowl; stir until smooth. Let stand at room temperature until ganache is a thick pouring consistency.
7
Pour ganache over cakes; let stand at room temperature to set.
8
Decorate cakes with chocolate curls, branches and leaves.

1375

kcal

Calories

Fat

200

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 oz semi-sweet chocolate melts, melted, 4 oz milk chocolate melts, melted, None None Fresh rose leaves, washed, None None FOR THE CUPCAKES, and more.

Yes, Chocolate Ginger Mud Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Ginger Mud Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions