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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 mins
Cook Time 20 mins
Total Time 30 mins
Course Baking
Cuisine British
Servings 12
Calories 404 kcal


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

For the Cinnamon Buttercream (will ice 12 large cupcakes)

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

For the Chocolate Hearts

  • 50 g white chocolate
  • 50 g dark choc9olate
  • 3 tsp sprinkles


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.


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


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