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Ghirardelli Mini Gingerbread-Chocolate Chip Cupcakes With Molasses Buttercream
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
90 minutes
Festive gingerbread chocolate treats, perfect for gifting in full-size or mini versions during the holidays.
Ingredients:
  • 2.5 cups all-purpose flour
  • 0.33333334326744 cup chopped crystallized ginger
  • 0.75 teaspoon baking soda
  • 0.5 teaspoon table salt
  • 0.5 teaspoon ground cinnamon
  • 0.125 teaspoon ground cloves
  • 0.25 cup unsalted butter, softened
  • 0.25 cup granulated sugar
  • 0.25 cup packed light brown sugar
  • 0.5 cup unsweetened applesauce
  • 2 large eggs
  • 1 cup hot strongly brewed coffee
  • 0.33333334326744 cup unsulfured molasses
  • 1 cup Ghirardelli Semi-Sweet Chocolate Baking Chips
  • 48 miniature paper baking cups
  • Cooking spray
  • 0.75 cup unsalted butter, softened
  • 1.5 tablespoons unsulfured molasses
  • 0.125 teaspoon table salt
  • 4.5 cups powdered sugar
  • 3 tablespoons whole milk, or more as needed
  • Finely chopped crystallized ginger
Instructions:
  • Prepare the Cupcakes: Preheat the oven to 350 degrees F. In a food processor, combine flour, crystallized ginger, baking soda, salt, cinnamon, and cloves; process until the ginger is finely ground, about 1 minute.
  • In a heavy-duty stand mixer fitted with a paddle attachment, beat butter, granulated sugar, and brown sugar on medium speed for 2 to 3 minutes until light and fluffy. Mix in applesauce until blended. Add eggs one at a time, beating until just blended after each addition.
  • Combine hot brewed coffee and molasses in a 2-cup glass measuring cup, stir until blended. Alternate adding flour mixture and coffee mixture to butter mixture, starting and finishing with flour mixture. Mix on low speed after each addition until blended. Gently fold in Ghirardelli Semi-Sweet Chocolate Baking Chips.
  • Line four 12-cup miniature muffin pans with 48 miniature paper baking cups, then spray the cups with cooking spray. Fill each cup almost to the top with batter.
  • Bake in a preheated oven until a toothpick inserted in the center comes out clean, for 12 to 14 minutes. Then, transfer to a wire rack to cool completely, approximately 30 minutes.
  • For the Molasses Buttercream, in a large bowl, use an electric mixer to beat butter until smooth. Mix in molasses and salt until fully incorporated for about 1 minute. Gradually add powdered sugar and 3 tablespoons of milk; beat until light and fluffy for about 2 minutes. If needed, add remaining milk, 1 tablespoon at a time, until reaching desired consistency.
  • Create the Chocolate Trees: Melt 1 cup Ghirardelli Semi-Sweet Chocolate Baking Chips in a microwave-safe bowl on medium (50% power) for 1 to 2 minutes, stirring every 30 seconds until smooth. Transfer the melted chocolate to a piping bag or a heavy-duty zip-top bag with a small hole in one corner.
  • Pipe the mixture onto a parchment paper-lined baking sheet in small Christmas tree shapes. Allow it to chill until set, around 15 minutes, and keep it chilled until you're ready to use it.
  • Decorate cupcakes with a swirl of Molasses Buttercream, sprinkle with finely chopped crystallized ginger, and top with chocolate Christmas trees.

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