Gingerbread Cupcakes

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Gingerbread Cupcakes with Molasses Ganache Filling and Vanilla Buttercream. Christmas in a deliciously sweet cupcake! Not only are these cupcakes extra festive, they are SO easy to make and taste just like your favorite gingerbread cookie. SO. GOOD.

4 Quick Tips For Gingerbread Cupcakes

01 Do not skip refrigerating the ganache. 02 The butter and eggs need to be room temperature. 03 Remember to preheat your oven! 04 Don't over-mix the cupcake batter. White Line Get The Recipe!

Heat cream over medium low heat until it just starts to boil.

Pour over chocolate. Let stand for 5 minutes. Stir together.

Mix in molasses.

Cover with plastic wrap and refrigerate for at least 2 hours.

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.

Use a cookie scoop to portion batter in prepared muffin pans. Bake at 350 for 20 minutes.

Whip ganache until light and fluffy.

Cream butter.

Add powdered sugar and beat until smooth.

Stir in vanilla and heavy cream.

Core cupcakes using a fork or cupcake corer.

Fill with molasses ganache.

Pipe frosting.

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