This recipe will make you feel the approaching holidays – gingerbread cupcakes with cinnamon and chocolate!
Cupcakes
- Brown sugar – 120 g
- Egg – 1 pc.
- Cocoa powder – 10 g
- Butter – 50 g
- Milk – 70 ml
- Plum jam – 2 tablespoons
- Baking powder – 1 teaspoon
- Gingerbread spice – 1.5 teaspoons
- Wheat flour – 150 g
- Dark chocolate – 100 g
Cinnamon Ganache
- Cinnamon – 1 teaspoon
- Milk chocolate – 100 g
- Butter – 10 g
- Honey – 1 tablespoon
- 30% cream – 70 ml
- Dark chocolate – 100 g
Additionally
- Hazelnuts – 30 g
- Pistachios – 20 g
- Pecans – 50 g
Preparation
Step 1: Prepare the Batter In a large bowl, combine all dry ingredients: flour, brown sugar, gingerbread spice, cocoa powder, and baking powder. In a saucepan, melt the butter and add chopped chocolate. Once the chocolate is melted, add plum jam, milk, and finally the egg. Mix thoroughly and combine with the dry ingredients. Grease muffin tin with butter and dust with cocoa powder. Transfer the batter into a piping bag and pipe into the muffin tin, filling each cup about ¾ full. Bake the cupcakes in an oven preheated to 180°C for 17-22 minutes. Once baked, set aside to cool.
Step 2: Mix the Ganache Ingredients Pour cream into a saucepan and add honey and cinnamon. Bring to a boil. Then add chopped dark chocolate, followed by milk chocolate. Stir until the chocolate is melted. Remove the saucepan from heat, add softened butter to the mixture, and mix well. Set aside to cool at room temperature.
Step 3: Decorate the Cupcakes Transfer the ganache into a piping bag with a decorative tip. Pipe the ganache onto the cooled cupcakes. Decorate the cupcakes with nuts.
