Chocolate Gingerbread Cupcakes Recipe

5 1 1
Chocolate Gingerbread Cupcakes Recipe
Chocolate Gingerbread Cupcakes Recipe photo by Taste of Home
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Chocolate Gingerbread Cupcakes Recipe

Read Reviews
5 1 1
Publisher Photo
These luscious cupcakes have a touch of semisweet chocolate in the batter and white chocolate in the frosting. They melt away fast at our house. —Patricia Harmon, Baden, Pennsylvania
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Bake: 15 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Bake: 15 min. + cooling

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup white baking chips, melted and cooled
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1-1/2 cups confectioners' sugar
  • 1/2 cup marshmallow creme
  • CUPCAKES:
  • 1 package (14-1/2 ounces) gingerbread cake/cookie mix
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground ginger
  • 2 ounces semisweet chocolate, melted
  • Grated semisweet chocolate

Directions

Preheat oven to 375°. Beat first four ingredients until blended; gradually beat in confectioners' sugar. Fold in marshmallow creme. Refrigerate, covered, while preparing cupcakes.
Line 12 muffin cups with paper liners. Prepare cake mix batter according to package directions, adding pie spice and ginger before mixing. Stir in melted chocolate.
Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Using a sharp knife, cut a 1-1/2-in. circle, 1 in. deep, in top of each cupcake. Carefully remove cut portion and reserve. Fill each with about 2 tablespoons filling; sprinkle with grated chocolate. Replace tops, pressing down lightly. Dust with additional confectioners' sugar. Refrigerate leftovers. Yield: 1 dozen.
Originally published as Chocolate Gingerbread Cupcakes in Taste of Home Christmas Annual Annual 2015, p69

Nutritional Facts

1 cupcake: 356 calories, 15g fat (7g saturated fat), 38mg cholesterol, 359mg sodium, 52g carbohydrate (41g sugars, 1g fiber), 4g protein.

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup white baking chips, melted and cooled
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1-1/2 cups confectioners' sugar
  • 1/2 cup marshmallow creme
  • CUPCAKES:
  • 1 package (14-1/2 ounces) gingerbread cake/cookie mix
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground ginger
  • 2 ounces semisweet chocolate, melted
  • Grated semisweet chocolate
  1. Preheat oven to 375°. Beat first four ingredients until blended; gradually beat in confectioners' sugar. Fold in marshmallow creme. Refrigerate, covered, while preparing cupcakes.
  2. Line 12 muffin cups with paper liners. Prepare cake mix batter according to package directions, adding pie spice and ginger before mixing. Stir in melted chocolate.
  3. Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
  4. Using a sharp knife, cut a 1-1/2-in. circle, 1 in. deep, in top of each cupcake. Carefully remove cut portion and reserve. Fill each with about 2 tablespoons filling; sprinkle with grated chocolate. Replace tops, pressing down lightly. Dust with additional confectioners' sugar. Refrigerate leftovers. Yield: 1 dozen.
Originally published as Chocolate Gingerbread Cupcakes in Taste of Home Christmas Annual Annual 2015, p69

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MY REVIEW
suefalk User ID: 6736080 261577
Reviewed Feb. 20, 2017

"I don't know what was more intoxicating to smell while baking, the chocolate or ginger. Two of my favorite cakes mashed into one scrumptious cupcake! Dreamy!!"

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