Small Batch Chocolate Gingerbread Cupcakes

• Vegetarian

• Produce

  • 1 tsp Ginger, ground

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tbsp Molasses

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1/4 tsp Baking soda
  • 1/2 cup Chocolate chips, semisweet
  • 1/2 tsp Cinnamon, ground
  • 1/8 tsp Clove, Ground
  • 1/4 cup Cocoa powder, unsweetened
  • 1/2 cup Granulated sugar
  • 1/8 tsp Nutmeg, ground
  • 1 cup Powdered sugar
  • 1/4 tsp Salt
  • 1 Pinch Salt
  • 1 Sprinkles
  • 3/4 tsp Vanilla

• Dairy

  • 1/2 cup Butter, unsalted
  • 2 oz Cream cheese, full-fat
  • 1/4 cup Whole milk

Found on chocolatemoosey.com

Description

Ingredients

• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground clove
• 1/2 cup granulated sugar
• 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened
• 2 tablespoons molasses
• 1 egg
• 1/2 teaspoon vanilla
• 1/4 cup whole milk
• 1/2 cup semisweet chocolate chips
• 2 ounces full-fat cream cheese, softened
• 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened
• Pinch of salt
• 1 cup powdered sugar, sifted
• 1/4 teaspoon vanilla extract
• Sprinkles

Directions

• Preheat oven to 350F. Line a muffin pan with 6 cupcake liners.
• In a small bowl, whisk together flour, cocoa, ginger, cinnamon, baking soda, salt, nutmeg, and clove.
• In a large mixing bowl, beat together the sugar and butter until smooth and creamy, about 2-3 minutes. Beat in the molasses, egg, and vanilla. Gradually beat in the flour mixture alternately with the milk, adding the flour in 3 additions and the milk in 2 additions (begin and end with dry ingredients). Stir in chocolate chips.
• Scoop batter into the paper liners. Bake 20-22 minutes or until a toothpick inserted in the center comes out clean (there may be some chocolate from the chocolate chips. It shouldnt be wet batter). Cool for 10 minutes then remove to cooling rack.
• For the frosting: In a large mixing bowl, beat together cream cheese, butter, and salt until smooth and creamy, about 2-3 minutes. Gradually beat in sugar, 1/2 cup at a time, then beat in vanilla. Increase speed to medium-high and beat until light and fluffy, about 2-3 minutes. Transfer to piping bag and pipe on cooled cupcakes. Decorate with sprinkles, if desired.