Ingredients and Weight:
For the Cupcakes:
* Ghirardelli Double Chocolate Chips (1 cup, 120g)
* Gingerbread Cake Mix (1 box, 18.25oz)
* Eggs (2 large)
* Water (1 cup, 240ml)
* Vegetable Oil (1/2 cup, 120ml)
For the Molasses Buttercream:
* Unsalted Butter (1 cup, 2 sticks, 226g), softened
* Cream Cheese (4oz, 113g), softened
* Ghirardelli Unsweetened Cocoa Powder (1/4 cup, 25g)
* Molasses (1/4 cup, 60ml)
* Vanilla Extract (1 tsp, 5ml)
* Salt (1/8 tsp, 1g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- For the Cupcakes: Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
- In a large bowl, combine the chocolate chips, gingerbread cake mix, eggs, water, and vegetable oil. Mix until well combined.
- Pour the batter into the prepared pan and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely in the pan.
- For the Molasses Buttercream: In a large bowl, beat together the softened butter and cream cheese until smooth.
- Add the cocoa powder, molasses, vanilla extract, and salt. Beat until well combined.
- Frost the cooled cupcakes with the molasses buttercream.
Nutritional Information:
Per serving (1 cupcake):
- Calories: 350 kcal
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 75mg
- Sodium: 210mg
- Total Carbohydrates: 45g
- Dietary Fiber: 2g
- Protein: 4g
Dish Characteristics:
- Soft and fluffy gingerbread cupcakes
- Rich chocolate flavor from the Ghirardelli chocolate chips
- Creamy and decadent molasses buttercream
- Perfect for dessert or a special treat
User Comments:
- "These cupcakes were a hit at my party! The gingerbread and chocolate flavors were perfectly balanced." - Ashley B.
- "The molasses buttercream was divine. It added a wonderful depth of flavor to the cupcakes." - Sarah M.
- "I'm not usually a fan of gingerbread, but these cupcakes changed my mind. They were so moist and flavorful." - John Doe
Special Precautions and Tips:
- If you don't have a square baking pan, you can use a 12-cup muffin pan. Reduce the baking time to 10-12 minutes.
- Don't overmix the cupcake batter, as this can make the cupcakes tough.
- Make sure the cupcakes are completely cool before frosting them.
- The molasses buttercream can be stored in the refrigerator for up to 3 days. Bring it to room temperature before frosting the cupcakes.
