Dark Chocolate Ginger Cupcakes with a Vanilla Mascarpone Frosting

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Christiana George
Christiana Georgehttps://www.thetarttart.com/
Welcome to The Tart Tart, my not-so-tart take on food, writing, and photography. I decided to start up this sucker after repeated nagging from Chris, my fiance, who cannot understand why the sight of a farmer’s market would send me into ecstatic convulsions (okay, total overstatement. I can be quite the histrionic at times).With that said, my interests, though chiefly in food, also span fashion, design, literature, and photography. So don’t mind the seemingly non sequitur odds and ends I toss in posts at times.

Sorry, but I still can’t get enough of the chocolate and ginger combo.   I am addicted.  I just want to put it in everything.  I think they need to make a chocolate ginger cereal.  Oooh…that would be really good!

Regretfully, I only got to sample one of these heavenly scented cupcakes before shipping them out to my daughter’s school.  I signed up to bake once a month for hot lunch days.  Which is good, because if these had stayed in the house, I would have eaten them all myself.  Well, maybe I would have to fight my husband for them.  He loves ginger too.

I like that the cupcakes were light an airy.  I wanted to add a light fluffy frosting like my Cinnamon Mascarpone Frosting, but that would require the cupcakes to stay refrigerated, so it wouldn’t work in this case.  I did use mascarpone cheese anyway, but in more of a buttercream style frosting.

I may or may not have squeezed the contents of my pastry bag into my mouth as I savored the creamy mascarpone frosting.  I think I will just blame it on the Elf on a Shelf.  I have seen him get into all sorts of trouble on Instagram.  He made me do it.

These go great with a tall glass of eggnog.  Go ahead and make some for your holiday party.

Dark Chocolate Ginger Cupcakes with a Vanilla Mascarpone Frosting

by The Sweet Chick

Prep Time: 20-30 minutes

Cook Time: 15 minutes

Keywords: bake dessert ginger cinnamon cloves molasses Christmas cupcake 

Ingredients (30 cupcakes)

For the cupcakes

  • 2 cups sugar
  • 2 cups all purpose flour
  • 3/4 cup Hershey’s Special Dark Cocoa
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup dark molasses
  • 1/4 cup vegetable oil
  • 1 cup boiling water

For the frosting

  • 8 oz. mascarpone cheese
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons eggnog (or milk)
  • 2 teaspoons vanilla bean paste (or pure vanilla extract)


For the cupcakes

Preheat oven to 350º F. Line muffin tins with cupcake liners.

In a large bowl, sift together sugar, flour, cocoa, baking powder, baking soda, ginger, cinnamon, cloves and salt.

In a stand mixer place eggs, milk, molasses, and oil. Mix on low for about 1 minute.

Add dry ingredients to wet ingredients and mix on low for about 3 minutes until all incorporated.

Stir in boiling water and carefully mix on low until batter is smooth (batter will be thin).

Pour batter into prepared muffin tins using a small ladle, until 3/4 full.

Bake at 350º F for 15 minutes or until toothpick inserted in center comes out clean.

Cool completely before frosting.

For the frosting

In a stand mixer, cream together the mascarpone and butter until well combined.

Add powdered sugar 1 cup at a time, stirring in between.

Add eggnog (or milk) and vanilla. Mix on medium until all incorporated and smooth.

Frost cupcakes anyway you like, with a piping bag or a spatula. Feel free to add sprinkles.

Then go ahead and peel one open and take a bite!

 (cupcake recipe adapted from Hershey’s Kitchens)

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