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Chocolate Gingerbread Cupcakes
Chocolate Gingerbread Cupcakes
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Prep Time:
25 minutes
Total Time:
1 hour 15 minutes
Impress with crowd-pleasing chocolate fudge cupcakes made easy with Betty Crocker™ Super Moist™ cake mix.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1/4 cup molasses
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 3/4 cup butter, softened
  • 12 oz cream cheese (from two 8-oz packages), softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • 1/4 cup chopped crystallized ginger
  • 1 oz semisweet baking chocolate, shaved
Instructions:
  • Preheat the oven to 350°F and line 24 regular-size muffin cups with paper baking cups. Prepare the cake mix according to package instructions using water, oil, and eggs. Mix in molasses, ground ginger, cinnamon, and cloves. Fill each muffin cup with the batter evenly. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes before transferring to cooling racks. Let them cool completely for about 20 minutes.
  • In a medium bowl, use an electric mixer to blend butter and cream cheese until smooth. Gradually mix in powdered sugar on low speed. Add vanilla and beat on medium speed for 2 minutes until creamy. Frost cupcakes, then sprinkle with crystallized ginger and chocolate shavings. Store covered in the refrigerator.

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