Gingerbread is traditionally dark, dense, and heavily spiced. These cupcakes take the holiday classic to a whole new level by adding chocolate, a splash of coffee, and a bold, ginger orange glaze. Decorate the cupcakes with paper gingerbread men toppers (shown in the photo) or bake up some gingerbread men cookies and place them on top for double the gingerbread fun!
Chocolate Gingerbread Cupcakes
Yield: 10 cupcakes
¾ cup unsalted butter, room temperature
½ cup sugar
1 large egg
½ cup molasses
1 cup all-purpose flour
½ cup cocoa powder
½ teaspoon salt
¾ teaspoon baking soda
1 teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground clove
¾ cup brewed or instant coffee, near boiling
Preheat oven to 350 F.
In a medium-sized mixing bowl or bowl of a stand mixer, mix butter and sugar until light and fluffy (about 3 minutes).
Mix in the egg and molasses until fully combined.
In a small mixing bowl, whisk together the flour, cocoa powder, salt, baking soda, ginger, cinnamon, and clove.
Alternately add the dry ingredients and the coffee to the wet ingredients. Mix well after each addition.
Bake for 20 minutes or until cupcakes bounce back when lightly touched.
¾ cup powdered sugar, sifted
¼ teaspoon orange extract
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
1 tablespoon + 1 teaspoon whole milk
Mix all ingredients in a small bowl. The glaze should be thick, but easily spreadable.
Spread onto cooled cupcakes.