Chocolate Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
I’ve had this recipe saved for a while and was just waiting until December to try it! I added a cinnamon cream cheese frosting and these awesome gingerbread marshmallow guys that I found at the store! I let Josh try a bite of one and he proposed to me.. again! So I think that means they’re good ; )
Cupcake recipe adapted from Stefani Pollack
Makes 12 cupcakes
¾ cup unsalted butter, room temperature
½ cup sugar
½ cup sugar-free maple syrup
1 cup all-purpose flour
½ cup cocoa powder
½ tsp salt
¾ tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground clove
¼ tsp nutmeg
¾ cup fresh brewed coffee
Cinnamon Cream Cheese Frosting
1 sixteen ounce package powdered sugar (I only used about ¾ of the package)
1 eight ounce package cream cheese
1 ½ tsp ground cinnamon
1 tsp vanilla extract
In a medium sized bowl, blend powdered sugar, cream cheese, cinnamon, and vanilla until smooth. Set aside.
Preheat oven to 350 degree F.
(1.) In a large bowl, mix butter and sugar until light and fluffy. (2.) Add egg and syrup and beat well. (3.) In a small separate bowl, whisk together the flour, cocoa powder, salt, baking soda, and spices. (4.) Slowly stir dry ingredients and coffee into butter and sugar mixture. Mix until most of the lumps are gone. Evenly distribute between muffin cups and place in the oven.
Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
Let pan cool for about 5 minutes. Pop cupcakes out and let cool another 5-10 minutes on a cooling rack.
Spread frosting on and enjoy!