Name: Chocolate Gingerbread Cupcakes
Prep time: 40 min
Cook time: 40 min
Yield: 1
Ingredients: 1 package (8 ounces) cream cheese, softened -; 1/2 cup white baking chips, melted and cooled -; 1/2 teaspoon vanilla extract -; 1/4 teaspoon salt -; 1-1/2 cups confectioners' sugar -; 1/2 cup marshmallow creme -; Cupcakes: -; 1 package (14-1/2 ounces) gingerbread cake/cookie mix -; 2 teaspoons pumpkin pie spice -; 1/2 teaspoon ground ginger -; 2 ounces semisweet chocolate, melted -; Grated semisweet chocolate -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate Gingerbread Cupcakes

1. 1 package (8 ounces) cream cheese, softened -

2. 1/2 cup white baking chips, melted and cooled -

3. 1/2 teaspoon vanilla extract -

4. 1/4 teaspoon salt -

5. 1-1/2 cups confectioners' sugar -

6. 1/2 cup marshmallow creme -

7. Cupcakes: -

8. 1 package (14-1/2 ounces) gingerbread cake/cookie mix -

9. 2 teaspoons pumpkin pie spice -

10. 1/2 teaspoon ground ginger -

11. 2 ounces semisweet chocolate, melted -

12. Grated semisweet chocolate -

How to cook deliciously - Chocolate Gingerbread Cupcakes

1. Stage

Preheat oven to 375°. Beat first four ingredients until blended; gradually beat in confectioners' sugar. Fold in marshmallow creme. Refrigerate, covered, while preparing cupcakes.

2. Stage

Line 12 muffin cups with paper liners. Prepare cake mix batter according to package directions, adding pie spice and ginger before mixing. Stir in melted chocolate.

3. Stage

Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.

4. Stage

Using a sharp knife, cut a 1-1/2-in. circle, 1 in. deep, in top of each cupcake. Carefully remove cut portion and reserve. Fill each with about 2 tablespoons filling; sprinkle with grated chocolate. Replace tops, pressing down lightly. Dust with additional confectioners' sugar. Refrigerate leftovers.