Gingerbread Cupcakes Recipe. These soft and spiced cupcakes are so delicious and full of flavor! Filled with dulce de leche and topped with a creamy chocolate ganache. The perfect dessert for the holidays or any other occasion!
Active time: 20mins | Cook time: 20mins | Yield: 12-14 cupcakes
Ingredients:
For the Cupcake:
- 2 cups (250g) All-Purpose Flour, sifted
- 1 Tbsp Ground Cinnamon
- 1 Tbsp Ground Ginger
- 1/4 tsp Ground Cloves
- 1/4 tsp Ground Nutmeg
- 1+1/2 tsp (7g) Baking soda
- A Pinch of Salt
- 1 Egg at room temperature
- 1/2 cup (100g) Granulated Sugar
- 1/2 cup (150g) Molasses or Honey
- 1/4 cup (60ml) Canola Oil or any flavorless vegetable oil
- 3/4 cup (180ml) Whole Milk
- 1 tsp (5ml) Vanilla Extract
For the Filling:
- About 1 cup or 300g of Dulce de Leche (store-bought or homemade)
- Learn how to make Dulce de Leche in 15 Minutes (click here)
For the Chocolate Ganache:
- 8oz (226g or about 1 + 1/3 cups) Semi-Sweet Chocolate, chopped
- 1/2 cup (120ml) Heavy Cream (bring to room temperature)
- 2 Tbsp (28g) Unsalted Butter
Video:
Directions:
For the Cupcake:
- Line a muffin tin with 12 cupcake liners. This recipe yield 12-14 cupcakes, depending on the size of the liners.
- In a medium bowl, place the flour, cinnamon, ginger, clover, nutmeg, baking soda, and salt. Whisk to combine. Set aside.
- In a large bowl, place the egg and sugar. Whisk for about 1 minute.
- Add the molasses and oil. Whisk until well combined.
- Stir in the milk and vanilla. The mixture will be liquid.
- Add the dry ingredients in three additions, whisking after each addition until just combined. The batter will be very thin, and that’s normal.
- Pour the batter into the liners, filling each one about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Transfer to a wire rack and let them cool completely.
Filling:
- Using an apple corer or small spoon, make a hole in the center of each cupcake. Fill each one with the dulce de leche. You can use a piping bag to make it easier.
For the Chocolate Ganache:
- In a medium bowl, place the chocolate and cream. Melt using a double boiler or microwave in 30-second intervals, stirring after each interval until smooth.
- With the ganache still warm, add the butter and stir until smooth and shiny.
- Refrigerate for 20-40 minutes, stirring every 15 minutes, until firm enough to pipe (366 Large open star piping tip).
- Store the cupcakes in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week.
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15-Minute Homemade Dulce de Leche
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