Chocolate Gingerbread Cupcakes Recipe

Name: Chocolate Gingerbread Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (8 ounces) cream cheese, softened; 1/2 cup white baking chips, melted and cooled; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 1-1/2 cups confectioners' sugar; 1/2 cup marshmallow creme; 1 package (14-1/2 ounces) gingerbread cake/cookie mix; 2 teaspoons pumpkin pie spice; 1/2 teaspoon ground ginger; 2 ounces semisweet chocolate, melted; Grated semisweet chocolate

Servings: persons

1 package (8 ounces) cream cheese, softened
1/2 cup white baking chips, melted and cooled
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1-1/2 cups confectioners' sugar
1/2 cup marshmallow creme
1 package (14-1/2 ounces) gingerbread cake/cookie mix
2 teaspoons pumpkin pie spice
1/2 teaspoon ground ginger
2 ounces semisweet chocolate, melted
Grated semisweet chocolate

1
Preheat oven to 375u00b0. Beat first four ingredients until blended; gradually beat in confectioners' sugar. Fold in marshmallow creme. Refrigerate, covered, while preparing cupcakes.
2
Line 12 muffin cups with paper liners. Prepare cake mix batter according to package directions, adding pie spice and ginger before mixing. Stir in melted chocolate.
3
Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
4
Using a sharp knife, cut a 1-1/2-in. circle, 1 in. deep, in top of each cupcake. Carefully remove cut portion and reserve. Fill each with about 2 tablespoons filling; sprinkle with grated chocolate. Replace tops, pressing down lightly. Dust with additional confectioners' sugar. Refrigerate leftovers.

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 package (8 ounces) cream cheese, softened, 1/2 cup white baking chips, melted and cooled, 1/2 teaspoon vanilla extract, 1/4 teaspoon salt, and more.

Yes, Chocolate Gingerbread 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.

Chocolate Gingerbread Cupcakes

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