Gingerbread Latte Cupcakes with Brown Butter Buttercream

• Vegetarian

• Produce

  • 2 1/4 tsp Ginger

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 cup Molasses

• Baking & Spices

  • 1 3/4 cup All-purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, packed
  • 1 1/2 tsp Cinnamon
  • 1/4 tsp Clove, Ground
  • 1/4 tsp Nutmeg
  • 4 cup Powdered sugar
  • 1/4 tsp Salt

• Drinks

  • 1/2 cup Coffee, strong

• Dairy

  • 1 1/2 cup Butter, unsalted
  • 1/4 cup Heavy cream

Found on thegoldlininggirl.com

Description

Ingredients

• 1¾ c. all-purpose flour
• 1 tsp. baking soda
• 1½ tsp. cinnamon
• 2 tsp. ginger
• ¼ tsp. ground clove
• ¼ tsp. nutmeg
• ¼ tsp. salt
• ½ c. unsalted butter, melted
• ½ c. packed brown sugar
• ½ c. molasses
• 1 large egg
• ½ c. strong brewed coffee, cooled
• 1 c. unsalted butter
• 4 - 5 c. powdered sugar
• ¼ c. heavy cream
• ¼ tsp. ginger

Directions

• In a large bowl, stir together flour, baking soda, cinnamon, ginger, clove, nutmeg, and salt.
• In a medium bowl, whisk together butter, brown sugar, molasses, egg, and coffee.
• Add the wet ingredients to the dry ingredients, and whisk until smooth.
• Line regular-sized muffin cups with paper liners.
• Fill muffin cups ½-full with batter.
• Bake at 350 degrees for 18-20 minutes, or until a toothpick inserted near the center of a cupcake comes out clean.
• Remove to wire racks to cool. Cool completely.
• Meanwhile, prepare brown butter buttercream.
• Melt butter in a small saucepan over medium heat, stirring frequently, until golden brown. It will develop brown flecks and a nutty fragrance. (About 6-8 minutes.)
• Transfer to a small heatproof bowl, and refrigerate until firm, at least 1 hour.
• In a large mixing bowl, beat butter until creamy.
• Add 4 c. powdered sugar, ¼ c. heavy cream, and ginger, beating until light and fluffy. Add more powdered sugar, as needed.
• Pipe or spread frosting over cupcakes.