Small Batch Chocolate Gingerbread Cupcakes: Your Perfect Festive Treat with Cream Cheese Frosting
Welcome to the magical world of holiday baking, where classic flavors meet irresistible indulgence! These small batch Chocolate Gingerbread Cupcakes, crowned with a luscious homemade cream cheese frosting, are designed to make exactly a half dozen cupcakes. They are truly ideal for those moments when you crave a festive Christmas dessert but want to avoid an abundance of leftovers. Whether you’re celebrating a quiet evening at home, looking for a thoughtful holiday gift, or simply want a perfect sweet treat without overdoing it, this recipe is your answer.
The holiday season simply wouldn’t be complete without the delightful aroma of chocolate and gingerbread wafting through your kitchen! It’s an unspoken rule, a delicious tradition that brings warmth and joy. This pairing of rich chocolate and fragrant gingerbread is one of my all-time favorite holiday combinations. The deep, slightly bitter notes of cocoa perfectly complement the warm, spicy kick of ginger and the sweetness of molasses, creating a flavor profile that is both complex and comforting. While gingerbread is undoubtedly delicious on its own, the addition of chocolate elevates it to an entirely new level of decadence. I’ve been perfecting these Chocolate Gingerbread Cupcakes with their signature homemade cream cheese frosting since late 2010, constantly refining them to achieve the ultimate festive treat.
The original version of this beloved recipe yielded 12 cupcakes. While that’s a generous amount, perfect for sharing with a large gathering of friends, family, or coworkers, there are times when you simply don’t want to be left with a surplus of cupcakes. Perhaps you’re baking for a smaller household, a cozy celebration for two, or you wish to present a charming half dozen as a thoughtful, homemade holiday gift. Whatever your reason, this small batch recipe offers the flexibility you need. You can effortlessly make six delightful cupcakes as written, or easily double the recipe if a bigger party or larger gift calls for it.
And if cupcakes aren’t quite what you’re craving, or if you prefer your gingerbread without the chocolate twist, don’t worry! I have other wonderful options for you. For a classic, comforting treat, be sure to check out my 6 Inch Gingerbread Cake – a timeless choice that embodies all the beloved flavors of the season without the chocolate.
Understanding gingerbread means appreciating its rich blend of flavors. At its heart, gingerbread is a symphony of warm spices: ginger (of course!), cinnamon, nutmeg, clove, and the distinctive sweetness and depth of molasses. Many people immediately picture small batch gingerbread cookies when they hear the term, but historically, gingerbread referred to a broader category of cakes, breads, or even sweetmeats made with ginger and molasses. It’s a flavor profile deeply ingrained in holiday traditions across cultures.
From the first day of December right through to the 31st, I find myself consuming an almost insane amount of gingerbread-inspired foods. It’s a flavor I simply can’t get enough of during the festive season! For the longest time, I harbored a misconception that gingerbread inherently included chocolate. However, traditional gingerbread recipes don’t typically call for it. That’s precisely why these cupcakes are so special: adding unsweetened cocoa powder and semi-sweet chocolate chips to the gingerbread batter makes them an extraordinary and delightful departure from the norm, offering an extra layer of richness and a truly unique holiday treat. The combination is surprisingly harmonious, making these gingerbread cupcakes stand out from the crowd.
When it came to frosting these delectable treats, I deliberately chose not to make the cupcakes overly chocolatey. The gingerbread and cocoa in the cake batter provide plenty of deep flavor. To perfectly balance this richness, I opted for my tangy and smooth Small Batch Cream Cheese Frosting. This choice not only offers a wonderful flavor contrast but also creates a beautiful visual appeal, adding a lighter color against the dark cupcake, which is ideal for showcasing fun Christmas sprinkles. The cream cheese frosting provides a slightly tart counterpoint to the sweet and spicy cake, ensuring each bite is perfectly balanced and incredibly satisfying.
I must confess, I recently ran out of my beloved gingerbread men sprinkles – a true holiday tragedy! So, I happily substituted them with my festive red and green stars. It’s quite amusing in this particular shot; they look like shooting stars captured mid-fall, adding an extra touch of whimsical charm to the cupcakes. If you’re feeling adventurous with your flavor pairings, gingerbread also harmonizes beautifully with lemon. For a bright, zesty twist, consider frosting these cupcakes with my delightful lemon buttercream frosting. The citrus notes would provide a refreshing counterpoint to the warm spices, offering a completely different yet equally delicious experience.
We all know the time-honored tradition of leaving out a plate of cookies for Santa Claus on Christmas Eve. It’s a classic gesture that brings a smile to every child’s face. However, I’m willing to bet my last sprinkle that Santa wouldn’t mind, or perhaps would even prefer, a plate of these irresistible Chocolate Gingerbread Cupcakes instead! They’re a gourmet upgrade from the usual, offering a more decadent and memorable treat for his long night of gift-giving. A tall glass of milk is absolutely necessary alongside these festive delights. If, like me, you’re not a fan of plain milk, I highly recommend transforming it into a warm, comforting cup of hot chocolate. It’s a much better pairing and an indulgent treat that complements these cupcakes perfectly, making the whole experience even more magical.
If you’ve fallen in love with the comforting flavors of gingerbread and are eager to explore more festive baking, you’re in luck! I have a fantastic array of gingerbread recipes that are perfect for the holiday season. I highly recommend diving into my chocolate gingersnap cookies for a chewy, spicy, and chocolatey crunch. For a healthier (but equally delicious) twist, try the chocolate gingerbread baked doughnuts – they offer all the flavor without the frying. And for a truly show-stopping dessert that requires no oven at all, my gingerbread pie is an absolute must-try. Each of these recipes captures the essence of gingerbread in a unique and delightful way, ensuring your holiday baking is full of variety and deliciousness.
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To make these delicious Chocolate Gingerbread Cupcakes, and many other baking projects, having the right tools can make all the difference. Here are a few items you may find incredibly helpful in your kitchen:
Small Batch Chocolate Gingerbread Cupcakes
6 cupcakes
30 minutes
20 minutes
50 minutes
These small batch Chocolate Gingerbread Cupcakes with homemade cream cheese frosting make a perfect half dozen, ideal for a festive dessert without excessive leftovers. Enjoy the perfect blend of rich chocolate and warm gingerbread spices, topped with a luscious, tangy cream cheese frosting – a truly irresistible treat for the holidays!
Ingredients
For the Cupcakes:
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder (good quality makes a difference!)
- 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 to room temperature
- 2 tablespoons unsulphured molasses (such as Grandma’s Molasses for best flavor and texture)
- 1 large egg, at room temperature
- 1/2 teaspoon vanilla extract
- 1/4 cup whole milk, at room temperature
- 1/2 cup semisweet chocolate chips (mini chips work well for even distribution)
- Small Batch Cream Cheese Frosting (get recipe here)
- Festive Sprinkles, for decoration
Instructions
- First, prepare your baking station: Preheat your oven to 350°F (175°C). Line a standard muffin pan with 6 paper cupcake liners, ensuring they are seated properly.
- In a small bowl, thoroughly whisk together all the dry ingredients: the all-purpose flour, cocoa powder, ground ginger, ground cinnamon, baking soda, salt, ground nutmeg, and ground clove. Set this mixture aside.
- In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat together the granulated sugar and softened unsalted butter until the mixture is light, smooth, and creamy. This should take about 2-3 minutes of beating on medium speed. This creaming process incorporates air, contributing to a light cupcake texture.
- Next, beat in the molasses, room temperature egg, and vanilla extract. Continue mixing until the batter is well combined and smooth, which usually takes about 1 minute. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated.
- Now, it’s time to incorporate the dry and wet ingredients. Gradually beat in the flour mixture alternately with the milk. Begin by adding about a third of the flour mixture, mix until just combined, then add half of the milk, mix again. Repeat this process, ending with the final addition of the dry ingredients. Be careful not to overmix the batter; mix only until the streaks of flour disappear. Finally, gently stir in the semisweet chocolate chips by hand.
- Scoop the prepared batter evenly into the 6 paper liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Note that you might encounter some melted chocolate from the chips, but the batter itself should not be wet. Once baked, let the cupcakes cool in the muffin pan for about 10 minutes before carefully transferring them to a wire cooling rack to cool completely. Cooling completely is crucial before frosting!
- Once the cupcakes are thoroughly cooled to room temperature, frost them generously with your homemade Small Batch Cream Cheese Frosting. Decorate with festive sprinkles for a beautiful holiday touch!
Notes
- Storage: These cupcakes, especially with cream cheese frosting, are best stored in an airtight container in the refrigerator for up to 3-4 days. Allow them to come to room temperature for about 15-20 minutes before serving for the best flavor and texture.
- Ingredient Temperature: Ensure your butter, egg, and milk are at room temperature. This helps them emulsify better with other ingredients, leading to a smoother batter and a more evenly baked cupcake.
- Don’t Overmix: Overmixing the batter can lead to tough, dense cupcakes. Mix just until ingredients are combined.
- Frosting Variations: While cream cheese frosting is divine, feel free to experiment with a classic vanilla buttercream or even a lemon-infused frosting for a bright, tangy contrast.
- Enjoyed this recipe? Explore my full list of Small Batch Cupcake Recipes, featuring delightful options like chocolate, vanilla, and many more unique flavors!
- Prefer your gingerbread without chocolate? Don’t miss my classic 6 Inch Gingerbread Cake for a pure, spicy delight.
- Planning your Christmas menu? Discover more festive and delicious ideas with my comprehensive Christmas Dinner For Two menu!
Recommended Products
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- Cupcake Pan (a sturdy 6-cup muffin tin is perfect for small batch baking!)
Did you make this recipe?
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Source: Heavily adapted from 125 Cupcakes by Julie Hasson
Post updated 12/16/16