Hello everyone, I hope you are all well.
I know I’ve promised you gingerbread cupcakes, and here they are.
The cupcakes are made with crushed gingerbread cookies, coffee essence and delicious dark chocolate.
Here is the recipe, enjoy!
- 3/4 cup + 1 tablespoon (200 g) butter, at room temperature
- 1 1/4 cup (270 g) regular sugar
- 4 eggs, at room temperature
- 3 cups (375 g) all-purpose flour
- 2 teaspoons baking powder
- 2 1/4 cups (500 ml) heavy cream
- 3 1/2 oz. (100 g) dark chocolate chips
- 30 small gingerbread cookies, finely crushed
- 1 teaspoon coffee extract
Preheat the oven to 350 ˚F (180 ˚C).
It is important that the butter and eggs are at room temperature before you start baking.
Put the butter and sugar into a mixing bowl.
Beat until very fluffy.
Add the eggs, one at a time, beating for 2 minutes between each egg.
Sift together the flour and baking powder, then stir in the finely crushed gingebread cookies.
When all the eggs are mixed in, add the sifted flour mixture and the cream.
Stir in the dark chocolate chips and the coffee extract.
I used these pretty red dot cupcake cases.
Use an ice cream scoop and divide the batter between the cupcake cases, about 1 – 1 1/2 scoop per cupcake, depending on the size of your paper cases. (I use 1 1/2 scoop for these.)
Bake in the preheated oven for about 20-25 minutes.
Leave to cool completely.
I made a white chocolate frosting for these cupcakes, you can find the recipe here.
The white chocolate frosting has an amazing texture and goes so well with these gingerbread cupcakes…
I decorated the cupcakes with some pretty red sugar pearls.
I hope you’re tempted!
I wish you all a wonderful day.
Hugs from me to you.