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+ servings
cupcake on small plate with bite missing and gingerbread cookies and cupcakes around with greenery behind

Gingerbread Cupcakes with Molasses Ganache Filling and Vanilla Buttercream

Prep Time: 45 minutes
Cook Time: 25 minutes
Refrigeration Time: 2 hours
Total Time: 3 hours 10 minutes
Extra festive, perfectly spiced, sweet, chocolate-y and SO. DELICIOUS. These Gingerbread Cupcakes with Molasses Ganache Filling and Vanilla Buttercream are the perfect way to celebrate the Christmas season!

Ingredients

Molasses Ganache

  • ½ cup semi-sweet or dark chocolate pieces
  • cup heavy cream
  • ½ cup molasses

Gingerbread Cupcakes

  • 1 ½ cups all purpose flour
  • teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • 1 ¾ teaspoon ground ginger
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon ground allspice
  • ¾ teaspoon ground nutmeg
  • teaspoon ground cloves
  • ½ cup salted butter, room temperature
  • ½ cup sugar
  • 2 large eggs, room temperature
  • ½ cup molasses
  • ½ cup buttermilk

Vanilla Buttercream

  • 1 ½ cups salted butter, room temperature
  • 3 cups powdered sugar, sifted
  • 3 Tablespoons heavy cream
  • ¾ teaspoon vanilla extract

Instructions

Ganache

  • Place chocolate pieces in a small bowl.
  • Heat cream over medium low heat until it just starts to boil.
  • Remove from heat.
  • Pour over chocolate.
  • Let stand for 5 minutes.
  • Gently stir chocolate and cream together.
  • Stir in molasses.
  • Cover with plastic wrap making sure it is touching the surface of the ganache.
  • Refrigerate for at least 2 hours.

Cupcakes

  • Heat oven to 350 degrees F.
  • Line muffin tin with cupcake liners or spray with baking spray. Set aside.
  • Whisk together flour, baking soda, baking powder, ginger, cinnamon, allspice, nutmeg, and cloves. Set aside.
  • Beat butter and sugar until creamy, about 2-3 minutes.
  • Add eggs, one at a time, beating well after each addition.
  • Stir in molasses.
  • Add flour mixture alternately with buttermilk, beginning and ending with flour mixture.
  • Use a cookie scoop to portion batter in prepared muffin pans.
  • Bake until cupcakes test done, about 20 minutes.

Buttercream

  • Beat butter until smooth.
  • Add powdered sugar.
  • Beat until smooth.
  • Add cream and vanilla.
  • Mix until incorporated.

Putting It Together

  • Core cooled cupcakes.
  • Fill a piping bag with ganache.
  • Pipe ganache into cupcakes.
  • Frost with buttercream.

Notes

We used a 63% chocolate couverture.

Nutrition

Serving: 1cupcake | Calories: 565kcal | Carbohydrates: 66g | Protein: 3g | Fat: 33g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 340mg | Potassium: 446mg | Fiber: 1g | Sugar: 53g | Vitamin A: 998IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 2mg