This recipe appears in:Chocoholic: Chocolate Gingerbread Cupcakes With White Chocolate Cream Cheese Frosting
Gingerbread cupcakes get a twist with the addition of cocoa, and it's all topped with an indulgent white chocolate cream cheese frosting.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore as a freelance writer for Time Out Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter.
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- 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
Make the cupcakes: Adjust oven rack to middle position and preheat oven to 350°F. 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.
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.
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.
Spoon frosting into pastry bag fitted with tip to pipe frosting onto cupcakes, or use spatula to spread frosting.