Description
Gingerbread Spice Hot Cocoa Cupcakes are a festive treat that combines the cozy flavors of gingerbread with rich cocoa frosting. Each bite delivers a warm, spiced cake topped with creamy chocolate goodness, making them perfect for holiday gatherings or a delightful afternoon snack. These cupcakes are not only delicious but also easy to make, ensuring that even novice bakers will shine in the kitchen. Gather your loved ones and indulge in this seasonal delight!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground ginger
- 1 tsp cinnamon
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- ½ cup milk (whole)
- ½ cup unsalted butter (softened)
- 1 tsp vanilla extract
- For the Frosting:
- 2 cups powdered sugar
- ¼ cup cocoa powder
- ½ cup unsalted butter (softened)
- 2 tbsp milk or cream
Instructions
- Preheat your oven to 350°F (175°C) and line cupcake pans with paper liners.
- In a large bowl, whisk together flour, baking powder, spices, cocoa powder, and sugar until combined.
- In another bowl, cream softened butter until light and fluffy. Gradually add sugar; mix well.
- Beat in eggs one at a time, followed by vanilla extract until smooth.
- Alternately add dry ingredients and milk to the butter mixture until just combined.
- Fill cupcake liners two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean. Cool completely before frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 240
- Sugar: 22g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg