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4.67 from 3 votes

Gingerbread Cupcakes with Molasses Ganache Filling and Vanilla Buttercream

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!
Prep Time45 mins
Cook Time25 mins
Refrigeration Time2 hrs
Total Time3 hrs 10 mins
Course: Cakes and Cupcakes
Cuisine: American
Servings: 14
Calories: 565kcal

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