Chocolate Gingerbread Cupcakes With White Chocolate Frosting

Serving 14 people

25 min


  • unsweetened apple sauce 1 tablespoon unsweetened apple sauce, room temperature
  • baking powder 1 teaspoon baking powder
  • baking soda 1 teaspoons baking soda
  • butter 1/3 cup of butter, melted and cooled
  • buttermilk 2/3 cup well-shaken buttermilk, room temperature
  • cookies 1 1/4 cups of your favorite Gluten Free Gingerbread cookies, crushed
  • egg 1 large egg + 1 egg yolk, room temperature
  • gluten free all purpose baking flour 1 1/4 cups Bob's Red Mill Gluten Free 1-1 Baking Flour)
  • granulated sugar 1 1/2 cups granulated sugar
  • ground cinnamon 2 teaspoons of ground cinnamon
  • ground cloves 1/4 teaspoon of ground cloves
  • ground ginger 1 teaspoon of ground ginger
  • heavy cream 2-3 tablespoons heavy cream
  • molasses 1 tablespoon molasses
  • nutmeg 1/4 teaspoon of nutmeg
  • powdered sugar 1 1/2 - 2 cups, powdered sugar
  • salt 1/4 teaspoon salt
  • semi sweet chocolate chips 1/4 cup semi-sweet chocolate chips
  • unsalted butter 3/4 cup, unsalted butter, softened to room temperature
  • unsweetened cocoa powder 3/4 cups unsweetened cocoa powder
  • vanilla 1 teaspoon vanilla
  • vanilla extract 1 teaspoon vanilla extract
  • vegetable oil 1/3 cup vegetable oil
  • water 3/4 cups hot water
  • white chocolate 6 ounces, white chocolate, melted and slightly cooled*
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How to make it

  1. Preheat the oven to 300 F degrees. Line muffin tin with cupcake liners.
  2. Combine crushed gingerbread cookies and melted butter together in a bowl. Scoop 2 tablespoons and divide among the prepared cupcake liners. Push down using the bottom of a small glass cup. Set aside.
  3. Add hot water to a large mug or cup, slowly sprinkle in chocolate chips and allow to melt. Stir occasionally until fully melted.In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and salt. Set aside.In another large bowl or in the bowl of a stand mixer, beat eggs for about 3 minutes until thickened slightly and lemon colored. Slowly add in the oil, vanilla extract, buttermilk, molasses, apple sauce and melted chocolate mixture
  4. beating until combined well. Slowly add the flour mixture in quarters and blend until each addition is incorporated. Scrape down the sides of the bowl and blend again just until that is all incorporated. Be careful not to overmix or that will produce a harder texture.
  5. Mixture will be thick. Scoop or pour batter filling liners 2/3 full. Be careful not to overfill as they will rise.
  6. Bake for about 25-30 minutes or until toothpick inserted comes out clean.. Do not open the oven door until at least 22 minutes otherwise the middle will cave.While cupcakes are baking, prepare frosting below.When cupcakes are finished baking, remove from oven and keep them in the muffin tins for about 10 minutes before transferring to wire racks to continue cooling. Frost when they are completely cool.Make the white chocolate buttercream frosting: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute. Switch the mixer to low speed and slowly add the powdered sugar. Quickly stir the cooled white chocolate so that it is smooth and add to the butter/sugar mixture. Switch the mixer to medium speed and beat for 2 minutes until combined and creamy.
  7. Add the vanilla extract, and salt. Beat for another minute until combined.
  8. Add 1 tablespoon at a time of heavy cream until consistency is desired. Frost the cupcakes and top with candied cranberries or sprinkles if desired.