Chocolate Gingerbread Cupcakes With White Chocolate Cream Cheese Frosting Recipe

Name: Chocolate Gingerbread Cupcakes With White Chocolate Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For The Cupcakes:; 7 tablespoons (3 1/2 ounces) unsalted butter, softened; 2/3 cup (4 2/3 ounces) packed light brown sugar; 1/3 cup molasses; 2 eggs; 1/4 teaspoon salt; 1/2 cup chocolate stout; 1 1/4 cup (6 1/4 ounces) all-purpose flour; 2 tablespoons cocoa powder; 3/4 teaspoon baking powder; 1 1/2 teaspoons ginger; 1 1/2 teaspoons cinnamon; 1/2 teaspoon baking soda; Pinch ground cloves; For The Frosting:; 8 ounces cream cheese, softened; 3 tablespoons (1 1/2 ounces) unsalted butter, softened; 5 ounces white chocolate, melted; 3 tablespoons confectioners' sugar; 1/4 teaspoon pure vanilla extract

Servings: persons

For The Cupcakes:
7 tablespoons (3 1/2 ounces) unsalted butter, softened
2/3 cup (4 2/3 ounces) packed light brown sugar
1/3 cup molasses
2 eggs
1/4 teaspoon salt
1/2 cup chocolate stout
1 1/4 cup (6 1/4 ounces) all-purpose flour
2 tablespoons cocoa powder
3/4 teaspoon baking powder
1 1/2 teaspoons ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon baking soda
Pinch ground cloves
For The Frosting:
8 ounces cream cheese, softened
3 tablespoons (1 1/2 ounces) unsalted butter, softened
5 ounces white chocolate, melted
3 tablespoons confectioners' sugar
1/4 teaspoon pure vanilla extract

1
Make the cupcakes: Adjust oven rack to middle position and preheat oven to 350u00b0F. Line muffin tin with cupcake liners. In large bowl, whisk together 4 tablespoons butter, brown sugar, molasses, eggs, salt, and stout until combined. Into medium bowl whisk together flour, cocoa powder, baking powder, ginger, cinnamon, baking soda, and cloves.
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Whisk dry mix into wet ingredients until combined. Spoon into muffin cups and bake until firm to the touch and a cake tester inserted into the middle of a cupcake comes out clean, about 17 minutes. Let cupcakes cool in pan 5 minutes, then transfer to cooling rack to cool completely before frosting.
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Make the frosting: In large bowl stir cream cheese, remaining 3 tablespoons butter, white chocolate, sugar, and vanilla until combined and creamy. Whisk briefly to slightly lighten.
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Spoon frosting into pastry bag fitted with tip to pipe frosting onto cupcakes, or use spatula to spread frosting.

1218

kcal

Calories

Fat

125

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 20 ingredients. The key ingredients include: For The Cupcakes:, 7 tablespoons (3 1/2 ounces) unsalted butter, softened, 2/3 cup (4 2/3 ounces) packed light brown sugar, 1/3 cup molasses, and more.

Yes, Chocolate Gingerbread Cupcakes With White Chocolate Cream Cheese Frosting 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 With White Chocolate Cream Cheese Frosting

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