Regretfully, I only got to sample one of these heavenly scented cupcakes before shipping them out to my daughter's school. I signed up to bake once a month for hot lunch days. Which is good, because if these had stayed in the house, I would have eaten them all myself. Well, maybe I would have to fight my husband for them. He loves ginger too.
I like that the cupcakes were light an airy. I wanted to add a light fluffy frosting like my Cinnamon Mascarpone Frosting, but that would require the cupcakes to stay refrigerated, so it wouldn't work in this case. I did use mascarpone cheese anyway, but in more of a buttercream style frosting.
(not pictured- Nielson Massey Vanilla Bean Paste) |
These go great with a tall glass of eggnog. Go ahead and make some for your holiday party.
Dark Chocolate Ginger Cupcakes with a Vanilla Mascarpone Frosting
by
Prep Time: 20-30 minutes
Cook Time: 15 minutes
Keywords: bake dessert ginger cinnamon cloves molasses Christmas cupcake
Ingredients (30 cupcakes)
- 2 cups sugar
- 2 cups all purpose flour
- 3/4 cup Hershey's Special Dark Cocoa
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup dark molasses
- 1/4 cup vegetable oil
- 1 cup boiling water
- 8 oz. mascarpone cheese
- 8 tablespoons (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons eggnog (or milk)
- 2 teaspoons vanilla bean paste (or pure vanilla extract)
Instructions
For the cupcakes
Preheat oven to 350º F. Line muffin tins with cupcake liners.
In a large bowl, sift together sugar, flour, cocoa, baking powder, baking soda, ginger, cinnamon, cloves and salt.
In a stand mixer place eggs, milk, molasses, and oil. Mix on low for about 1 minute.
Add dry ingredients to wet ingredients and mix on low for about 3 minutes until all incorporated.
Stir in boiling water and carefully mix on low until batter is smooth (batter will be thin).
Pour batter into prepared muffin tins using a small ladle, until 3/4 full.
Bake at 350º F for 15 minutes or until toothpick inserted in center comes out clean.
Cool completely before frosting.
For the frosting
In a stand mixer, cream together the mascarpone and butter until well combined.
Add powdered sugar 1 cup at a time, stirring in between.
Add eggnog (or milk) and vanilla. Mix on medium until all incorporated and smooth.
Frost cupcakes anyway you like, with a piping bag or a spatula. Feel free to add sprinkles.
Then go ahead and peel one open and take a bite!
Hi there. Food on Friday: Muffins and Cupcakes is open for entries. This looks like a neat one! I do hope you link it in. This is the link . Please check out some of the great links there are already. Cheers
ReplyDeleteHi, nice to meet another Carole. I did go ahead and link these cupcakes for Food on Friday. Thanks for the invite.
DeleteThese cupcakes are so gorgeous, and wonderfully festive! And I can't get enough of the chocolate-ginger combo.
ReplyDeleteThanks. I can't get enough of it either. I have a few more ideas.
DeleteCarole, thanks for linking this nice one in to Food on Friday. There is now a great collection of muffin and cupcake ideas to check out! Cheers
ReplyDeletePs I have just signed up to follow your blog. A follow back to Carole's Chatter would be wonderful – or have you already followed? Cheers
Your welcome. Yes, I did sign up to follow on GFC.
DeleteCarole, thank you for following Carole's Chatter. Cheers
DeleteI do love the chocolate and ginger combo, as well. These little cupcakes look perfect. Thank you for sharing!
ReplyDeleteThank you. I think you have quite an array of delicious recipes yourself on hubpages.
DeleteYummy cup cakes... kudos to your patience.. Cupcakes look perfect.
ReplyDeleteBest Honey Teriyaki Beef Jerky