only 8 more sleeps till christmas!!!! i am in love with how these cupcakes turned out. they are so cute! between my woodland themed gingerbread buche de noel & these gingerbread mocha cupcakes, i think i am on a role for holiday themed desserts! after all, it is my favourite baking season & i am an enthusiast for all things christmas.
these cupcakes feature a gingerbread, coffee & chocolate flavour with a whipped vanilla buttercream. just like a mocha latte! i like to add a touch of whipping cream to the buttercream to make it extra light & fluffy. i topped each cupcake off with a gingerbread cookie & striped straws to make them extra festive. plus a touch of bob's red mill's coarse turbinado sugar as the sprinkles. i love using a more natural sprinkle, especially in a treat like this as i always use raw sugar in my coffee too.
so bring these cupcakes to your next holiday party, as a special treat for your co-workers (bonus points) or make them while you binge watch christmas movies! adults & kids will have so much fun decorating these cupcakes.
xo
ingredients
for the gingerbread mocha cupcakes
1/2 cup vegetable oil
3/4 cup light brown sugar, packed
2 tablespoons molasses
1 large egg
1/4 cup full-fat yogurt
1/4 cup strong brewed coffee
1 teaspoon vanilla extract
1 1/4 cup bob's red mill all purpose flour
1/4 cup cocoa powder
1/2 teaspoon bob's red mill baking powder
1/2 teaspoon bob's red mill baking soda
1/4 teaspoon fine salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
for the vanilla buttercream
1 cup unsalted butter, softened
3-4 cups powdered sugar, or to taste
1 teaspoon vanilla extract
2 tablespoons whipping cream
12 gingerbread men, for topping
4 red & white twisted straws, cut into 12 pieces
bob's red mill coarse turbinado sugar, for sprinkeling
directions
preheat oven to 350 degrees. line a 12 cup muffin tray & set aside.
in a large mixing bowl whisk together the oil, sugar, molasses, egg, yogurt, coffee & vanilla extract until well blended.
stir in the flour, cocoa powder, baking powder, baking soda, salt, ginger, cinnamon, cloves & nutmeg. beat until batter is silky smooth, about 2 minutes.
evenly divide mixture amongst the prepared muffin tray & bake for 18-20 minutes. let cool completely before frosting.
for the vanilla buttercream
in the bowl of a stand mixer fitted with the paddle attachment add butter & sugar. beat until fluffy, about 5 minutes.
add the vanilla & whipping cream. beat an additional 60 seconds, until the cream is fully incorporated.
transfer to a piping bag fitted with a star tip. pipe each cupcake as desired. top with a gingerbread cookie, twisted straw & a sprinkle of turbinado sugar.
