>> Thursday, December 22, 2011
You can't go through the holiday without baking something chocolate and gingerbread! Looks like at the beginning of this year, I posted this recipe. Here it is again to share :) (hahahaha I used the same cupcake liners too! Just noticed that. Same tray was on purpose).
Just like the name states, it is a gingerbread cupcake that has cocoa powder and chocolate chips mixed in. I topped it with a cream cheese frosting to balance the flavors. Adding lemon to the cream cheese works really well too. I gave half a dozen to my landlord, and she couldn't get over how wonderful they were. She told me they looked professional *blushes*
Chocolate Gingerbread Cupcakes with Cream Cheese Frosting
1 1/4 cups flour
1/2 cup cocoa
2 tsp ginger
1 tsp cinnamon
3/4 tsp baking soda
1/4 tsp allspice
1/4 tsp salt
1 cup sugar
1/3 cup oil
1 tsp vanilla
3/4 cup buttermilk
1/2 cup chocolate chips
4 oz. cream cheese, room temp
1/2 cup unsalted butter, room temp
Pinch of salt
2 1/4 cups powdered sugar
1. Preheat oven to 350F. Line cupcake liners with paper. In a small bowl, mix together flour, cocoa, ginger, cinnamon, baking soda, allspice and salt.
2. In a large bowl, whisk together sugar, oil, egg, and vanilla until smooth. Alternately whisk in flour mixture and buttermilk, making three additions of flour and two of buttermilk, beating until smooth. Stir in chocolate chips.
3. Scoop into pan. Bake 22-27 minutes or until tops spring back when lightly touched. Let cool for 10 minutes then remove to cooling rack.
4. For the frosting, beat together cream cheese, butter, and salt. Beat in sugar, 1/2 cup at a time. Increase speed to medium-high and beat until light and fluffy.
Makes 12 cupcakes
Source: 125 Cupcakes by Julie Hasson