CHOCOLATE GINGERBREAD CUPCAKES
These luscious cupcakes have a touch of semisweet chocolate in the batter and white chocolate in the filling. They melt away fast at our house. -Patricia Harmon, Baden, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Beat first four ingredients until blended; gradually beat in confectioners' sugar. Fold in marshmallow creme. Refrigerate, covered, while preparing cupcakes., Line 12 muffin cups with paper liners. Prepare cake mix batter according to package directions, adding pie spice and ginger before mixing. Stir in melted chocolate., Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., Using a sharp knife, cut a 1-1/2-in. circle, 1 in. deep, in top of each cupcake. Carefully remove cut portion and reserve. Fill each with about 2 tablespoons filling; sprinkle with grated chocolate. Replace tops, pressing down lightly. Dust with additional confectioners' sugar. Refrigerate leftovers.
Nutrition Facts : Calories 356 calories, Fat 15g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 359mg sodium, Carbohydrate 52g carbohydrate (41g sugars, Fiber 1g fiber), Protein 4g protein.
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Md polok jr
[email protected]I made these cupcakes for a bake sale and they sold out in minutes!
Abrham Asamenegn
[email protected]I'm allergic to chocolate, so I made these cupcakes with carob powder instead. They were still delicious!
Naia B
[email protected]These cupcakes were too spicy for my taste.
Surya Pasad
[email protected]I'm not sure what I did wrong, but my cupcakes didn't turn out as good as the ones in the picture.
Tekeste Dejene
[email protected]These cupcakes were a lot of work to make, but they were worth it. They were so delicious!
Envy Moon
[email protected]I made these cupcakes gluten-free by using gluten-free flour and they turned out just as good as the regular version.
Beau Wastier
[email protected]These cupcakes were a bit dry, but the frosting was delicious.
King George Gh
[email protected]I had a hard time finding crystalized ginger, so I used ground ginger instead. The cupcakes still turned out great!
Chadani Center
[email protected]These cupcakes were a little too sweet for my taste, but overall they were still good.
Stephens Dumosthene
[email protected]I'm not a big fan of gingerbread, but these cupcakes were surprisingly good. The chocolate flavor really balanced out the gingerbread.
angelina chap
[email protected]These cupcakes were easy to make and they tasted amazing! I will definitely be making them again.
Linda Marquez
[email protected]I followed the recipe exactly and the cupcakes turned out perfectly. They were moist and fluffy, with a delicious chocolate gingerbread flavor.
Biswajit Datta
[email protected]This recipe is a keeper! The cupcakes were delicious and everyone who tried them raved about them.
md belal hasan Sipon
[email protected]I made these cupcakes for my kids' Christmas party and they loved them! They were so easy to make and they turned out perfect.
Mojibor Dhali
[email protected]These cupcakes were a hit at my holiday party! They were moist and flavorful, with the perfect balance of chocolate and gingerbread.