Gingerbread Latte Cupcakes
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Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 20-22
 
These Gingerbread Latte Cupcakes are packed with flavor in a moist little cake! Topped with a fluffy brown sugar buttercream, they are such a fun, unique cupcake for the holiday season!
Ingredients
  • FOR THE CAKE:
  • 1 box yellow cake mix
  • ½ cup vegetable or canola oil
  • 1 cup room-temperature black coffee
  • 3 large eggs
  • ¼ cup molasses
  • 1 Tbsp ground ginger
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • 1 tsp espresso powder
  • FOR THE FROSTING & TOPPING:
  • 2 sticks (1 cup) salted butter, softened
  • 1 cup brown sugar
  • ¼ cup heavy whipping cream
  • 1 tsp vanilla extract
  • 3-4 cups confectioners' sugar
  • Chocolate-covered espresso beans
  • Holiday sprinkles
Instructions
  1. Preheat oven to 350 degrees F. Line 2 cupcake tins with about 20-22 paper liners; set aside. Meanwhile, in a large bowl, combine the cake mix, oil, coffee, eggs, molasses and spices with a handheld electric mixer, beating until smooth, about 2 minutes. Portion the batter evenly among the muffin cups, filling about ¾ full.
  2. Bake for approximately 15-18 minutes or until the tops are round and a toothpick inserted near the center comes out clean. Cool completely.
  3. For the frosting: in the bowl of a stand mixer, cream together the butter, brown sugar, and vanilla together until fluffy, about 1 minute. Gradually add in the confectioners' sugar, one cup at a time, until the frosting is light and fluffy, streaming in a little of the heavy cream if frosting becomes too thick.
  4. Pipe or spread the frosting onto the cooled cupcakes. Top with holiday sprinkles and garnish with a chocolate-covered espresso bean.
Recipe by The Domestic Rebel at https://thedomesticrebel.com/2017/12/05/gingerbread-latte-cupcakes/