Chocolate Gingerbread Cupcakes with White Chocolate Frosting {gf}
Ingredients
- 1-1/4 cups your favorite gluten-free gingerbread cookies crushed
- 1/3 cup butter melted and cooled
Chocolate Gingerbread Cupcakes:
- 1/4 cup semi-sweet chocolate chips
- 3/4 cup hot water
- 1-1/4 cups Bob's Red Mill Gluten Free 1-1 Baking Flour
- 1-1/2 cups granulated sugar
- 3/4 cups unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 large egg + 1 egg yolk room temperature
- 1/3 cup vegetable oil
- 2/3 cup well-shaken buttermilk room temperature
- 1 tablespoon unsweetened apple sauce room temperature
- 1 tablespoon molasses
- 1 teaspoon pure vanilla extract
White Chocolate Frosting:
- 6 ounces white chocolate melted and slightly cooled
- 3/4 cup unsalted butter softened to room temperature
- 1-1/2 - 2 cups powdered sugar
- 2-3 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
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Preheat the oven to 300 F degrees. Line muffin tin with cupcake liners.
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Combine crushed gingerbread cookies and melted butter together in a bowl. Scoop 2 tablespoons and divide among the prepared cupcake liners. Push down using the bottom of a small glass cup. Set aside.
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Add hot water to a large mug or cup, slowly sprinkle in chocolate chips and allow to melt. Stir occasionally until fully melted.
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In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.
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In another large bowl or in the bowl of a stand mixer, beat eggs for about 3 minutes until thickened slightly and lemon colored. Slowly add in the oil, vanilla extract, buttermilk, molasses, applesauce and melted chocolate mixture - beating until combined well.
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Slowly add the flour mixture in quarters and blend until each addition is incorporated. Scrape down the sides of the bowl and blend again just until that is all incorporated. Be careful not to overmix or that will produce a harder texture.
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The mixture will be thick. Scoop or pour batter filling liners 2/3 full. Be careful not to overfill as they will rise. Bake for about 25-30 minutes or until a toothpick inserted comes out clean. Do not open the oven door until at least 22 minutes otherwise the middle will cave.
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When cupcakes are finished baking, remove from oven and keep them in the muffin tins for about 10 minutes before transferring to wire racks to continue cooling. Frost when they are completely cool.
Make the White Chocolate Buttercream Frosting:
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In a medium bowl using a handheld or stand mixer fitted with a paddle attachment beat the butter on medium speed for 1 minute. Switch the mixer to low speed and slowly add the powdered sugar.
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Quickly stir the cooled white chocolate so that it is smooth and add to the butter/sugar mixture.
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Switch the mixer to medium speed and beat for 2 minutes until combined and creamy. Add the vanilla extract, and salt. Beat for another minute until combined. Add 1 tablespoon at a time of heavy cream until the consistency is desired.
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Frost the cupcakes and top with candied cranberries or sprinkles if desired.