These small batch Chocolate Gingerbread Cupcakes with homemade cream cheese frosting makes a half dozen cupcakes. Ideal for when you want a small Christmas dessert without too many leftovers.
You can’t let Christmas pass by without baking something chocolate and gingerbread!
Pairing the two flavors together the holidays is one of my favorite combinations because they complement each other.
Although gingerbread is delicious on its own, chocolate makes it that much better. I’ve been baking these Chocolate Gingerbread Cupcakes with homemade cream cheese frosting since late 2010.
The original recipe made 12 cupcakes. Although that’s the perfect amount to share with friends and coworkers, sometimes you don’t want to have many cupcakes leftover.
Or maybe you only want to give a half dozen cupcakes as a thoughtful holiday gift.
Whatever the reason may be, you can make six cupcakes as written or double the recipe for a party.
Don’t want to bake cupcakes? Or maybe you don’t want chocolate with your gingerbread? Check out my 6 Inch Gingerbread Cake.
Gingerbread is made up of several flavors – ginger (duh), cinnamon, nutmeg, clove, and molasses. People often think of small batch gingerbread cookies when gingerbread really refers to a cake.
I consume an insane amount of gingerbread inspired foods between December 1 – 31.
For the longest time, I thought gingerbread included chocolate, but it doesn’t by default. Adding cocoa powder and chocolate chips to the batter makes these gingerbread cupcakes a little extra special.
I didn’t want to make the cupcakes too chocolatey, so I piped my Small Batch Cream Cheese Frosting on top.
Plus it adds a nice color contrast for fun Christmas sprinkles.
I ran out of gingerbread men sprinkles, so I used my red and green stars. It’s kinda funny in this shot I took they look like shooting stars when falling.
Gingerbread and lemon also go well together, so you can frost them with my lemon buttercream frosting.
I know it’s tradition to leave out a plate of cookies for Santa, but I’m willing to bet he wouldn’t mind a plate of these cupcakes either.
Glass of milk is necessary (although if you’re like me who hates drinking milk as is, turn that milk into hot chocolate. Much better).
Looking for more gingerbread recipes? I highly recommend making chocolate gingersnap cookies, chocolate gingerbread baked doughnuts, and gingerbread pie.
Items You May Need (affiliate links):
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground clove
- 1/2 cup granulated sugar
- 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened
- 2 tablespoons unsulphured molasses (such as Grandma's Molasses)
- 1 egg, room temperature
- 1/2 teaspoon vanilla
- 1/4 cup whole milk, room temperature
- 1/2 cup semisweet chocolate chips
- Small Batch Cream Cheese Frosting (get recipe here)
- Preheat oven to 350F. Line a muffin pan with 6 cupcake liners.
- In a small bowl, whisk together flour, cocoa, ginger, cinnamon, baking soda, salt, nutmeg, and clove.
- In a large mixing bowl, beat together the sugar and butter until smooth and creamy, about 2-3 minutes.
- Beat in the molasses, egg, and vanilla until smooth, about 1 minute.
- Gradually beat in the flour mixture alternately with the milk, adding the flour in 3 additions and the milk in 2 additions (begin and end with dry ingredients). Stir in the chocolate chips.
- Scoop batter into the paper liners. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean (there may be some chocolate from the chocolate chips, but it shouldn't be wet batter). Cool for 10 minutes then remove to cooling rack to finish cooling.
- Frost cooled cupcakes with Small Batch Cream Cheese Frosting (get the recipe here).
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Post updated 12/16/16