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)

Instructions

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)