Go Back
+ servings
farmersgirl kitchen | farmhouse recipes and country life

Find more recipes at farmersgirlkitchen.co.uk

Chocolate Gingerbread Cupcakes

Janice Pattie
Rich, sticky, gingerbread cupcakes topped with cinnamon buttercream and heart-shaped chocolate decorations.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Baking
Cuisine British
Servings 12
Calories 404 kcal

Ingredients
 

  • 175 grams plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon cinnamon
  • 1 teaspoon mixed spice
  • 1 teaspoon ginger
  • pinch of salt
  • 100 grams butter
  • 2 tablespoon golden syrup
  • 2 tablespoon treacle
  • 100 millilitres milk
  • 100 grams muscovado sugar
  • 1 egg beaten
  • 50 grams chopped dark chocolate or chocolate chips

For the Cinnamon Buttercream (will ice 12 large cupcakes)

  • 125 grams unsalted butter softened
  • 400 grams icing sugar
  • 3-4 tablespoons of milk
  • 1/4 teaspoon Cinnamon extract

For the Chocolate Hearts

  • 50 grams white chocolate
  • 50 grams dark choc9olate
  • 3 teaspoon sprinkles

Instructions
 

For the Cupcakes

  • Heat the oven to 180C/350F/Gas 4.
  • Sift flour, bicarb, spices, and salt into a bowl.
  • Melt the butter with the syrup and treacle in a pan, when melted remove from the heat and allow to cool.
  • Warm the milk and sugar in another pan, stirring until the sugar has dissolved. Remove from heat until the milk is lukewarm.
  • Pour the milk mixture into the flour mixture, followed by the butter mixture and the beaten egg.
  • Mix well to make a thick, sticky batter.
  • Spoon the mixture into 12 muffin cases.
  • Bake for 18-20 minutes or until firm to the touch.
  • Remove from the oven and lift the gingerbread cupcakes onto a wire rack and leave to cool.

For the Buttercream

  • Put the butter into a mixing bowl and beat with a wooden spoon or an electric mixer until pale and creamy.
  • Sift the icing sugar into the bowl.
  • Add the milk and cinnamon extract.
  • Beat until smooth and thick.
  • Fill a piping back with a star nozzle and ice the cupcakes.

To make the decorations

  • Melt 50g dark chocolate and pour onto baking parchment, smooth with a spoon and leave for a few minutes, then sprinkle with edible gold stars or other sprinkles.
  • Melt 50g white chocolate, spoon onto baking parchment, smooth with a spoon, add heart sprinkles.
  • Leave both to set, then cut out shapes with metal heart-shaped fondant cutters in two sizes.

Notes

You could also buy chocolate hearts from cake decoration stores for your Valentine cupcakes.

Nutrition

Calories: 404kcalCarbohydrates: 61gProtein: 2gFat: 17gSaturated Fat: 10gCholesterol: 55mgSodium: 183mgPotassium: 96mgSugar: 49gVitamin A: 515IUCalcium: 44mgIron: 1.1mg