Chocolate Gingerbread Cupcakes
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!
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Ingredients
For the cupcakes:
- 1 box chocolate fudge cake mix plus water, vegetable oil, and eggs called for on cake mix box
- ¼ cup molasses
- 2 teaspoons ground ginger
- 11½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
For the frosting:
- 1 stick butter melted
- ⅔ cup cocoa
- ⅓ cup milk
- 3 cups powdered sugar
- 1 tsp vanilla
Instructions
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.