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Gingerbread Frosted Chocolate Cupcakes

Our Gingerbread Dip with Cream Cheese adds a great flavor add frosting for these delicious chocolate cupcakes.

Ingredients

  • 1/2 cup Butter, softened
  • 2 Eggs
  • 3/4 cup Heavy cream
  • 3/4 cup Milk
  • 1 tsp. Vanilla
  • 1 2/3 cups Flour
  • 1 1/2 cups Sugar
  • 1/2 cup Cocoa
  • 1 tsp. Salt
  • 1/2 tsp. Baking powder
  • 1 1/2 tsp. Baking soda
  • 1/2 pint Whipping cream
  • 1/2 cup Powdered sugar
  • 2/3 cup Robert Rothschild Farm Gingerbread Dip with Cream Cheese
  • Directions
    1. Preheat oven to 350 degrees F. Line muffin pan with paper baking cups.
    2. In a large mixing bowl, whisk together the butter, eggs, heavy cream, milk and vanilla with hand mixer.
    3. In a separate bowl, sift together the flour, sugar, cocoa, slat, baking powder and baking soda. While whisking, slowly add the dry ingredients into wet ingredients and continue to mix until well combined.
    4. Fill each paper cup halfway full with batter. Place in oven and bake 18-20 minutes. Check with toothpick – should be clean when removed. Remove from oven and allow to cool completely.
    5. Meanwhile, whisk together whipping cream and powdered sugar with hand mixer until stiff peaks form. Fold in the Gingerbread Dip with Cream Cheese.
    6. Once cupcakes are cooled, frost each with gingerbread frosting and chill in refrigerator 30 minutes before serving.

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