These cupcakes were made to compliment my Eggnog Latte Cupcakes for those who don't like eggnog. I used the same coffee frosting for these, which provided the "latte" part of the flavor. The cupcakes had a wonderful, complex flavor with the addition of cocoa to the recipe. Many of my colleagues couldn't decide on which flavor to try, so they tried both (and I don't know if people had favorite between the two - I should have asked!)
GINGERBREAD CUPCAKES (From All Recipes)
Makes 12 cupcakes
5 tablespoons unsalted butter, softened
1/2 cup white sugar
1/2 cup molasses
1 egg yolk
1 1/4 cups all-purpose flour
1 tablespoon cocoa powder
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon baking soda
1/2 cup hot milk
Preheat the oven to 350 degrees F.. Butter or line with paper liners a 12-cup muffin tin.
Cream butter with the white sugar. Add the molasses and the egg and egg yolk.
Sift together the flour, cocoa powder, ginger, cinnamon, nutmeg and salt. Dissolve the baking soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared tin.
Bake at 350 degrees F for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.
COFFEE FROSTING (Adapted from The Cupcake Project)
Makes enough to frost 2 dozen cupcakes
1 cup chilled whipping cream
8 oz mascarpone
1 1/2 tablespoons instant coffee granules
2 to 3 cups confectioner's sugar (depending upon how thick you prefer frosting)
Whip up whipping cream in mixer until soft peaks begin to form. Fold in mascarpone. While mixing over low speed, slowly add the coffee granules and confectioner's sugar, one cup at a time, being careful not to over whip frosting.
Frost as desired. Decorate with sprinkles (or cookie crumbs!)