Gingerbread Cupcakes with White Chocolate Ganache Icing

gingerbread-cupcakes-with-white-chocolate-ganache-icing

I can’t get enough of this Gingerbread Cake recipe!

I decided to bake them into miniature cupcakes this time to go perfectly with my new recipe for White Chocolate Ganache! (recipe below!)

This ganache recipe is perfectly pour-able if you want to glaze cakes and pastries with it, but if you let it set up to a pipe-able consistency like I have you will have a beautiful fudge like icing!

Another match made in heaven!

The gingerbread cake recipe is so moist and packed with molasses and gingerbread flavors.

I like to add cocoa powder to mine, but you can leave that ingredient out for sure. If you do use cocoa powder be sure it is natural and NOT dutched or you will have some sunken cupcakes!

And by the way, all of these recipes are perfectly veganize-able too! YAY!


Gingerbread Cupcakes Recipe
 
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*If you prefer to omit the cocoa powder you can replace with 2 tablespoons of flour
Author:
Serves: 24 standard or 48 miniature cupcakes
Ingredients
  • Unsalted Butter 1 stick (113g)
  • Light Brown sugar 1 cup (210g)
  • Egg large 1 (50g)
  • Hot water 1 cup (237ml) *approximately 140° F
  • Molasses 1¼ cup (425g) (300ml)
  • Baking Soda 1 teaspoon (5g)
  • Baking Powder 1 teaspoon (5g)
  • Salt ½ teaspoon (3g)
  • Ground Ginger 2 teaspoons (3.5g)
  • Ground Cloves ¼ teaspoon (.5g)
  • Ground Cinnamon 1½ teaspoon (3g)
  • All Purpose Flour 2 ½ cups (325g)
  • Natural Unsweetened Cocoa Powder *not dutched 2 Tablespoons
Instructions
  1. Cream the softened butter and light brown sugar on medium -high speed until very light and fluffy, about 3 minutes.
  2. Scrape bowl periodically to ensure even mixing
  3. Sift together all the dry ingredients from the baking powder to the cocoa powder and reserve.
  4. Add the molasses to the hot water and then add the baking soda to that. It will bubble up as the baking soda begins to activate. Stir to combine
  5. Add the egg to the creaming mixture and mix well.
  6. Add ⅓ of the dry ingredients to the creaming mixture, blend well
  7. Then add ½ of the molasses/water to the creaming mixture slowly while mixing on low - medium speed
  8. Stop and scrape the bottom and sides of the bowl often
  9. Repeat the process with another ⅓ of the dry, the remaining liquids and then the last addition of dry ingredients
  10. Pour the batter cupcake liners filling half way and bake immediately in preheated 350° F oven Until It is Done approximately 15 minutes. A toothpick inserted into the center will yield sticky crumbs, not liquid or do the finger test, when it is springy to the touch they are done

VEGANIZE THIS RECIPE!

Vegan Gingerbread Cupcakes Recipe
 
Prep time
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*If you prefer to omit the cocoa powder you can replace with 2 tablespoons of flour
Author:
Serves: 24 standard or 48 miniature cupcakes
Ingredients
  • Vegan Butter 1 stick (113g)
  • Light Brown sugar 1 cup (210g)
  • Ground Flax Seeds 1 Tablespoon (8g)
  • Warm Water 3 tablespoons (90ml)
  • Hot water 1 cup (237ml) *approximately 140° F
  • Molasses 1¼ cup (425g) (300ml)
  • Baking Soda 1 teaspoon (5g)
  • Baking Powder 1 teaspoon (5g)
  • Salt ½ teaspoon (3g)
  • Ground Ginger 2 teaspoons (3.5g)
  • Ground Cloves ¼ teaspoon (.5g)
  • Ground Cinnamon 1½ teaspoon (3g)
  • All Purpose Flour 2 ½ cups (325g)
  • Natural Unsweetened Cocoa Powder *not dutched 2 Tablespoons (12g)
Instructions
  1. Combine ground flax seed with hot water and whisk smooth
  2. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
  3. In the meantime, cream the softened earth balance or shortening with the light brown sugar on medium -high speed until very light and fluffy, about 3 minutes.
  4. Scrape bowl periodically to ensure even mixing
  5. Sift together all the dry ingredients from the baking powder to the cocoa powder and reserve.
  6. Add the molasses to the hot water and then add the baking soda to that. It will bubble up as the baking soda begins to activate. Stir to combine
  7. Add the flax egg to the creaming earth balance and sugar, and mix well.
  8. Add ⅓ of the dry ingredients, blend well
  9. Then add ½ of the molasses/water mixture slowly while mixing on low speed
  10. Stop and scrape the bottom and sides of the bowl often
  11. Repeat the process with another ⅓ of the dry, the remaining liquids and then the last addition of dry ingredients
  12. Pour the batter into prepared pan and bake immediately in preheated 350° F oven Until It is Done approximately 15 minutes. A toothpick inserted into the center will yield sticky crumbs, not liquid or do the finger test, when it is springy to the touch they are done
 

WHITE CHOCOLATE GANACHE

White Chocolate Ganache Icing
 
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*For vegan version ganache use earth balance butter and almond milk and Ghirardelli is dairy free chocolate
This ganache can be used as a pourable ganache glaze for cakes and pastries
Author:
Serves: 2 cups
Ingredients
  • White Baking Chocolate 8ounces (226g)
  • Heavy Cream ¼ cup (60ml)
  • Corn Syrup 1 Tablespoon (20g)
  • Unsalted Butter 4 tablespoons (56g)
  • Godiva Liquor *optional 2 teaspoons (10ml)
  • Vanilla Extract 1 teaspoon (5ml)
Instructions
  1. Combine the corn syrup, heavy cream & butter in a heavy bottom sauce pot
  2. Bring to a boil and pour over the finely chopped white chocolate in a large mixing bowl
  3. Whisk smooth then add the liquor and vanilla extract
  4. Use to glaze cakes and pastries while warm or allow to set to a pipe-able consistency
Notes
Ganache can be stored in the refrigerator for up to 2 weeks.

It can be left at room temperature for up to 1 day on your cakes and pastries
 

 

 

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  1. Loved these cupcakes!!!! Don’t get molasses in Chile where I live, but I melted down some stuff called chancaca, and this is one of my favorite cupcakes now!! And love the ganache for frosting!

    Have tried several of your recipes, and have loved them all!! So thankful for a friend who shared your site with me!!

  2. Hi Gretchen! I was wondering if white chocolate ganache would be a good icing for an ice cream cake, as I know many use regular ganache. My daughter’s birthday is February 2nd. She’s requested an ice cream cake, however she’s not very fond of regular chocolate or whipped cream. Thank you for all your recipes and baking tips!

  3. Hi Gretchen. Hope your holiday was great! I have a quick question. When you are decorating your cakes, do you use butter cream or swiss butter cream to make the roses? I know that the swiss butter cream does not harden, and wasn’t sure which one you used. Love your videos and have a happy and healthy New Year!

  4. Hi Gretchen,
    Love this cupcakes and all things Gretchen! I have been following you since Crumb Boss days and have never been disappointed.
    All the best for a fantastic 2016.
    Anne

  5. Hi made these yest. For me , I felt I was eating jaggery while swallowing it n very lil hint of ginger when I was rolling n grinding it in my mouth. Next time I would put less of molasses. Hope will get gud final result.Finally I got molasses n this is where I used it first time .both gingerbread n molasses first time :).

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