Gingerbread Chocolate Cupcakes
When I saw this recipe at Gingerbread Bagels blog, I knew I had to try it!
After I had made them and took my first bite, I was head over heals in love!!
One of my favorite drinks to order from a coffee shop is a Mexican Mocha,
and that is what they reminded me of. The cinnamon and chocolate go together so well,
and I iced mine with whipping cream, which brought in the milk part of the mocha.
Perfect to eat with a cup of coffee!
Here are the ingredients:
Start by sifting together:
1 1/4 cups flour
1 /4 cup cocoa
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon allspice (I left this out – didn’t have any)
1/4 teaspoon kosher salt
Then, in large mixing bowl, mix together :
5 Tablespoons unsalted butter (I used salted)
1/2 cup dark brown sugar
After this is combined add in:
1 large egg, room temperature (mine was cold – I am such a rebel!)
2/3 cup unsulfured molasses
Now mix 1 teaspoon baking soda with 2/3 cup boiling water –
Add this to the bowl and mix.
Now mix 1/2 cup semi-sweet chocolate chips with 2 Tablespoons flour –
(I used more chips – probably 1 cup)
Add them to batter-
Now use cupcake liners and fill them about 2/3 full with the batter.
Bake at 350 degree’s for 25 minutes.
Allow to cool before frosting.
I took whipping cream and whipped it up with a little sugar.
Then put it in a large baggie, but a hole in the corner, and piped it onto the cakes.
Then I sprinkled them with cinnamon –
Then I had fun with a photo shoot …
“Smile ladies! Show me your good side!”
“Of course that cream doesn’t make your butt look big!”
Believe me when I tell you they taste amazing – in my opinion you
can’t go wrong with this combo of flavors!
And I will let you in on a little secret…
I snuck one into a bowl last night, and put it in the microwave to warm it up.
The cream and chocolate melted and it was like a mexican mocha volcano cake…
I ate it with a spoon… yes I did… may have even licked the bowl…
YUM – O
Dare you to try them….
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