Ghirardelli Mini Gingerbread-Chocolate Chip Cupcakes With Molasses Buttercream
The perfect holiday marriage of gingerbread and chocolate, these versatile treats can be made full size or in miniature for easy gifting. Showcase your baking skills by learning how to top with chocolate 'trees.' While piping the trees may take a little practice, they really take the festive component over the top. And no worries if you mess up; simply try again by re-melting the chocolate chips.
Recipe Summary test
Test Kitchen Tips:
For standard-size cupcakes, place 18 paper baking cups in two 12-cup muffin pans. Coat cups with cooking spray. Prepare batter and spoon into cups, filling almost full. Bake at 350 degrees F until a wooden pick inserted in center comes out clean, 18 to 20 minutes. Remove from pan to a wire rack, and cool completely, about 15 minutes. Frost as directed.
Store cupcakes in an airtight container at room temperature for up to 3 days.