Farmersgirl Kitchen

How to make Chocolate Gingerbread Cupcakes for your Valentine

Baking, Chocolate, Cupcakes | January 29, 2016 | By

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.

How to make Valentine Cupcakes that men love

Chocolate Gingerbread Cupcakes
Yields 12
Rich, sticky, treacley cupcakes topped with cinnamon butter cream and heart shaped chocolate decorations.
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  1. 175g plain flour
  2. 1 tsp bicarbonate of soda
  3. 1 teaspoon cinnamon
  4. 1 teaspoon mixed spice
  5. 1 teaspoon ginger
  6. pinch of salt
  7. 100g butter
  8. 2 tbsp golden syrup
  9. 2 tbsp treacle
  10. 100ml milk
  11. 100g muscovado sugar
  12. 1 egg beaten
  13. 50g chopped dark chocolate or chocolate chips
  14. Cinnamon Butter Cream
  15. Will ice 12 large cupcakes
  16. 125g unsalted butter, softened
  17. 400g icing sugar
  18. 3-4 tablespoons of milk
  19. 1/4 tsp Cinnamon extract
  1. For the Cupcakes
  2. Heat the oven to 180C/350F/gas 4.
  3. Sift flour, bicarb, spices and salt into a bowl.
  4. Melt the butter with the syrup and treacle in a pan, when melted remove from the heat and allow to cool.
  5. Warm the milk and sugar in another pan, stirring until the sugar has disolved. Remove from heat until the milk is lukewarm.
  6. Pour the milk mixure onto the flour mixture, followed by the butter mixture and the beaten egg.
  7. Mix well to make a thick, sticky batter.
  8. Spoon the mixture into 12 muffin cases.
  9. Bake for 18-20 minutes or until firm to the touch.
  10. Remove from the oven and lift the gingerbread cupcakes onto a wire rack and leave to cool.
  11. For the Butter Cream
  12. Put the butter into a mixing bowl and beat with a wooden spoon or an electric mixer until pale and creamy.
  13. Sift the icing sugar into the bowl.
  14. Add the milk and cinnamon extract.
  15. Beat until smooth and thick.
  16. Fill a piping back with a star nozzle and ice the cupcakes.
  1. To make the decorations
  2. 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.
  3. Melt 50g white chocolate, spoon onto baking parchment, smooth with a spoon, add heart sprinkles.
  4. Leave both to set, then cut out shapes with metal heart-shaped fondant cutters in two sizes.
Farmersgirl Kitchen

If Chocolate Gingerbread isn’t your thing, then here are a few alternative ideas for delicious cupcakes.

Valentine 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. 

Mini Chocolate Valentine Cakes are the creation of my friend the talented Choclette,  her Cornish blog  Tin and Thyme was recently voted Best Food Blog in the South West of England.

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. 

Chocolate Gingerbread Cupcakes for Valentines



    • Leave a Reply

      Janice Pattie
      January 29, 2016

      Thank you Isabella, I had fun making the hearts and love my heart check table runner.

  1. Leave a Reply

    January 29, 2016

    Oh these look so very elegant Janice. Not something I normally associate with gingerbread 😉
    The flavours all sound right up my street, but it’s your cherry chocolate hearts that really make these so special. Thanks for showcasing my cakes and for the lovely mention 🙂
    Choclette recently posted…Food Awards 2016 – Yeo Dudes, Tin and Thyme Did ItMy Profile

    • Leave a Reply

      Janice Pattie
      January 29, 2016

      Thank you. I do enjoy making things look pretty, thanks again for your contribution.

    • Leave a Reply

      Janice Pattie
      January 29, 2016

      Thanks Diana, they were very popular at work!

  2. Leave a Reply

    Lucy @ BakingQueen74
    January 29, 2016

    I love the decoration and flavours you’ve used for these cupcakes, I would certainly be very happy to receive one for Valentines day! The red tablecloth is lovely too 🙂
    Lucy @ BakingQueen74 recently posted…Almond Petit FoursMy Profile

  3. Leave a Reply

    January 30, 2016

    The combination of chocolate and gingerbread sound delicious. I don’t have cinnamon extract, can I substitute for cinnamon powder please? Love the double sparkly hearts. Gorgeous cupcakes. Sammie.
    Sammie recently posted…Cranberry Walnut FlapjacksMy Profile

    • Leave a Reply

      Janice Pattie
      January 30, 2016

      Thanks Sammie, it is a lovely flavour combo. You could substitute cinnamon powder although it might be a bit gritty in the butter cream, I haven’t tried it. Vanilla would work well too.

  4. Leave a Reply

    February 3, 2016

    Oh how cute Janice! I bet they are ridiculously moist too, yum. Off to pin them…
    Janie x
    janie recently posted…Sushi BowlMy Profile

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