Gingerbread Latte Cupcakes
I wanted both the cake and the frosting to have a gingerbread and a latte component. For the frostings, I made both a gingerbread and a latte frosting and I swirled them together.
Servings: 12 cupcakes
- 5 Tbsp unsalted butter room temperature
- 1/2 cup white sugar
- 1/2 cup unsulfured molasses
- 1 large egg
- 1 large egg yolk
- 1 1/4 cups all-purpose flour
- 1 Tbsp Dutch process cocoa powder
- 1 1/4 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1 tsp baking soda
- 1/2 cup hot milk
- 1 cup chilled whipping cream
- 8 oz mascarpone
- 2 teaspoon coffee extract
- 1/8 cup coffee grinds
- 2 to 3 cups confectioner's sugar depending upon how thick you prefer frosting
- 1 teaspoons cocoa powder
- 1 teaspoons allspice
- 1 teaspoons nutmeg
- 1 teaspoons cinnamon ground
- 1 teaspoons ginger ground
Cream butter with the white sugar.
Add the molasses and the egg and egg yolk.
Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt.
Dissolve the baking soda in the hot milk.
Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture.
Fill cupcake liners 3/4 full..
Bake at 350 degrees F (175 degrees C) for 20 minutes or until slightly springy to the touch.
Simple Sugar Instructions
Whip up whipping cream in mixer until soft peaks begin to form. Fold in mascarpone.
Split mixture in half. Do a better job than I at splitting it in half. For some reason my "half" ended up being 3/4 and 1/4 which ended up making the frosting not as evenly mixed as I would have hoped.
In the first half, mix in 1/8 cup coffee grinds. Then while mixing over low speed, slowly add about 1.5 cups of the confectioner's sugar 1/2 cup at a time, being careful not to over-whip frosting.
In a separate bowl, mix the remaining spices. Add 2 teaspoons of the spice mix to the second half of the frosting. Then while mixing over low speed, slowly add the remaining confectioner's sugar 1/2 cup at a time, being careful not to over whip frosting.
I purchased the gingerbread sprinkles here.
Calories: 380kcal | Carbohydrates: 42g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 89mg | Sodium: 189mg | Potassium: 259mg | Sugar: 30g | Vitamin A: 760IU | Vitamin C: 0.1mg | Calcium: 92mg | Iron: 1.5mg