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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 401 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 dark soft brown sugar
  • 1 egg
  • 50 grams chopped dark chocolate or chocolate chips

For the Cinnamon Buttercream (will ice 12 large cupcakes)

  • 125 grams butter softened
  • 400 grams icing sugar
  • 3-4 tablespoons 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 180℃ Fan/200 ℃ (350℉)
  • Place 175 g (¾ cup) plain (all purpose) flour, 1 tsp bicarbonate of soda (baking soda), 1 tsp cinnamon, 1 tsp mixed spice, 1 tsp ground ginger and a pnch of salt into a bowl.
  • Melt 100g (3½ oz) butter with 2 tbsp golden syrup and 2 tbsp treacle in a small pan, when melted remove from the heat and allow to cool.
  • Warm 100 ml (5 tbsp) milk and 100 g (½ cup) dark brown sugar in another pan, stirring until the sugar has dissolved. Remove from heat and leave until the milk is lukewarm.
  • Break the egg into a cup or small bowl and whisk until combined.
  • Pour the milk mixture into the flour mixture, followed by the butter mixture and the beaten egg.
  • Mix well until you have 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.

Make the decorations (optinal)

  • Melt 50g (⅓ cup) 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 (⅓ cup) 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.

Make the Buttercream

  • Put 125 g (4½ oz) softened butter into a medium bowl and beat with a wooden spoon or an electric mixer until pale and creamy.
  • Sift 400 g (1½ g) icing (powedered) sugar into the bowl.
  • Add 3 tbsp milk and ¼ tsp cinnamon extract and beat until smooth. If the butercream is too thick add another 1 tbsp of milk and beat again.
  • Fill a piping bag with a star nozzle (I use Wilton 1M) and ice the cupcakes.
  • Decorate with the chocolate heart decorations OR decorate with grated chocolate or chocolate sprinkles.

Nutrition

Calories: 401kcalCarbohydrates: 57gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 57mgSodium: 165mgPotassium: 108mgFiber: 1gSugar: 45gVitamin A: 520IUVitamin C: 0.1mgCalcium: 47mgIron: 1mg