This post may contain affiliate links.

These luscious Chocolate Gingerbread Cupcakes combine two holiday favorites, gingerbread and chocolate. The spiced chocolate flavor is deeply comforting and the chocolate frosting takes it over the top. Add some sprinkles for a festive, old-fashioned holiday treat!

Closeup view of three Chocolate Gingerbread Cupcakes with Hershey's Perfectly Chocolate Frosting in red liners on a white tray with red and green sprinkles on top of the frosting.

Now that Thanksgiving is over, it is time to pull out all of the recipes I have been collecting this year to try at Christmas. Gingerbread is a staple of the holidays and I thought that the addition of chocolate would be perfect.

As this is my first time combining the two flavors, I decided to try an easy recipe first, one in which the base is a box cake mix. The cupcakes came out perfect, and the chocolate frosting is an excellent addition, although you could also use a cream cheese frosting, too.

There are many recipe for Chocolate Gingerbread recipes that I want to try this year. The next one will be completely from scratch.

Do you have a recipe that you have made before and love? If so please share it because it is always nice to have recipes to try that others know and love.

Closeup of one Chocolate Gingerbread Cupcake with Hershey's Perfectly Chocolate Frosting and red and green sprinkles.

Why you’ll love these Chocolate Gingerbread Cupcakes

Moist and full of chocolate with that classic gingerbread flavor
Garnished with the tried-and-true Hershey’s chocolate frosting
Easy, single-serving dessert for holiday parties and potlucks
Uses boxed cake mix for simplicity
Tastes delicious with gingerbread hot cocoa on the side!

Ingredients

For the cupcakes:

Chocolate fudge cake mix, plus ingredients on box
Molasses
Ground ginger
Ground cinnamon
Ground cloves

For the frosting:

Butter
Cocoa
Milk
Powdered sugar
Vanilla

A horizontal view of three Chocolate Gingerbread Cupcakes with Hershey's Perfectly Chocolate Frosting sitting on a white tray on top of white crushed fabric. The cupcakes are in red cupcake liners and are topped with red and green sprinkles on the frosting.

How to Make Chocolate Gingerbread Cupcakes

The cupcake recipe is originally from Betty Crocker and the frosting recipe is originally from Hershey’s.

For the cupcakes:

Preheat oven to 350
Prepare cupcake pans with cooking spray or paper liners.
Make cake mix according to directions on the box.
Stir in molasses, ginger, cinnamon, and cloves.
Bake 18-20 minute or until toothpick comes out clean.
Cool on wire rack for 20 minutes.
Once cool, frost with chocolate frosting.

For the frosting:

Melt butter in large bowl.
Whisk or use electric hand held mixer to blend in cocoa.
Add one cup of powdered sugar, and a little milk, alternating between the two until both are used up and the frosting is creamy.
Add vanilla and blend.

Overhead view of three Chocolate Gingerbread Cupcakes with Hershey's Perfectly Chocolate Frosting sitting on a rectangualr white serving tray.

Tips & Variations

Switch the frosting. Try them with cream cheese frosting or cinnamon buttercream.
Make from scratch. Use your favorite chocolate cupcake recipe for that homemade touch.
Make minis. Make a bunch of tiny cupcakes to feed a crowd.

Storage

These cupcakes can be stored, covered in a cool place for up to 5 days.

More Chocolate Cupcake Recipes

Did you enjoy this recipe?

Leave a comment and a review below to share your thoughts.

Want even more chocolatey goodness in your life? Come follow along!