Sunday, December 1, 2013

Chocolate Gingerbread Cupcakes with Hershey's Perfectly Chocolate Frosting

Now that Thanksgiving is over it is time to pull out all of the recipes I have been collecting this year to try at Christmas. Gingerbread is a staple of the holidays and I thought that the addition of chocolate would be perfect. 

As this is my first time combining the two flavors I decided to try an easy recipe first, one in which the base is a box cake mix. The cupcakes came out perfect, and the chocolate frosting is an excellent addition, although you could also use a cream cheese frosting too. 

Chocolate Gingerbread Cupcakes 
Recipe from Betty Crocker

1 box  chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1/4 cup molasses
2 teaspoons ground ginger
11/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves

Chocolate Frosting
sprinkles for garnish


Preheat oven to 350, prepare cupcake pans with cooking spray or paper liners. Make cake mix according to directions on the box. Stir in molasses, ginger, cinnamon, and clover. 
Bake 18-20 minute or until toothpick comes out clean. Cool on wire rack for 20 minutes. 
Once cool, frost with chocolate frosting. 

Hershey's Perfectly Chocolate Frosting
Recipe from Hershey's

1 stick butter melted
2/3 cup of cocoa
1/3 cup of milk
3 cups of powdered sugar
1 tsp of vanilla

Melt butter in large bowl, whisk of use electric hand held mixer to bled in cocoa. Add one cup of powdered sugar, and a little milk, alternating between the two until both are used up and the frosting is creamy. Add vanilla and blend. 

There are many recipe for Chocolate Gingerbread recipes that I want to try this year, the next one will be completely from scratch. Do you have a recipe that you have made before and love? If so please share it because it is always nice to have recipes to try that others know and love. 

1 comment:

greenthumb said...

They look so good I bet they tasted great also.