How to make Chocolate Gingerbread Cupcakes for your Valentine
Valentine’s Day is just around the corner and I’m sure you want to treat the one you love with something special. These Chocolate Gingerbread Cupcakes are bound to please, they are rich and sticky, a lovely soft treacley gingerbread cupcake filled with chunks of chopped chocolate and topped with cinnamon butter cream. I topped mine with some decorated chocolate hearts, simple to make and they finish off the cupcake making it a rather special treat.
- 175g plain flour
- 1 tsp bicarbonate of soda
- 1 teaspoon cinnamon
- 1 teaspoon mixed spice
- 1 teaspoon ginger
- pinch of salt
- 100g butter
- 2 tbsp golden syrup
- 2 tbsp treacle
- 100ml milk
- 100g muscovado sugar
- 1 egg beaten
- 50g chopped dark chocolate or chocolate chips
- Cinnamon Butter Cream
- Will ice 12 large cupcakes
- 125g unsalted butter, softened
- 400g icing sugar
- 3-4 tablespoons of milk
- 1/4 tsp Cinnamon extract
- For the Cupcakes
- Heat the oven to 180C/350F/gas 4.
- Sift flour, bicarb, spices and salt into a bowl.
- Melt the butter with the syrup and treacle in a pan, when melted remove from the heat and allow to cool.
- Warm the milk and sugar in another pan, stirring until the sugar has disolved. Remove from heat until the milk is lukewarm.
- Pour the milk mixure onto the flour mixture, followed by the butter mixture and the beaten egg.
- Mix well to make a thick, sticky batter.
- Spoon the mixture into 12 muffin cases.
- Bake for 18-20 minutes or until firm to the touch.
- Remove from the oven and lift the gingerbread cupcakes onto a wire rack and leave to cool.
- For the Butter Cream
- Put the butter into a mixing bowl and beat with a wooden spoon or an electric mixer until pale and creamy.
- Sift the icing sugar into the bowl.
- Add the milk and cinnamon extract.
- Beat until smooth and thick.
- Fill a piping back with a star nozzle and ice the cupcakes.
- To make the decorations
- Melt 50g dark chocolate and pour onto baking parchment, smooth with a spoon and leave for a few minutes, then sprinkle with edible gold stars or other sprinkles.
- Melt 50g white chocolate, spoon onto baking parchment, smooth with a spoon, add heart sprinkles.
- Leave both to set, then cut out shapes with metal heart-shaped fondant cutters in two sizes.
If Chocolate Gingerbread isn’t your thing, then here are a few alternative ideas for delicious cupcakes.
If you want to inject a bit of fire into your relationship, why not bake your love these Chilli Lime Cupcakes? Filled with chilli jam, you can choose how hot you want to make them, the lime adds a bright clean flavour and you certainly will surprise your special person.
Lemon Love Cakes are a light and fresh flavoured cupcake the total antithisis of the dark chocolate gingerbread.
Mon Cherry Amour Cupcakes are a bit of a labour of love, you start the mixture the day before, but it’s definitely worth it and the combination of cherries and pistachios is mouthwatering.
HAPPY VALENTINE’S DAY