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Gingerbread Frosted Chocolate Cupcakes


$ 7.99


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



Preheat oven to 350 degrees F. Line muffin pan with paper baking cups. In a large mixing bowl, whisk together the butter, eggs, heavy cream, milk and vanilla with hand mixer. 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. 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. Meanwhile, whisk together whipping cream and powdered sugar with hand mixer until stiff peaks form. Fold in the Gingerbread Dip. Once cupcakes are cooled, frost each with gingerbread frosting and chill in refrigerator 30 minutes before serving.

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