Gingerbread Latte Cupcakes
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!
Servings: 20 -22
Ingredients
- FOR THE CAKE:
- 1 box yellow cake mix
- 1/2 cup vegetable or canola oil
- 1 cup room-temperature black coffee
- 3 large eggs
- 1/4 cup molasses
- 1 Tbsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 tsp espresso powder
- FOR THE FROSTING & TOPPING:
- 1 cup (2 sticks) salted butter softened
- 1 cup brown sugar
- 1/4 cup heavy whipping cream
- 1 tsp vanilla extract
- 3-4 cups confectioners' sugar
- Chocolate-covered espresso beans
- Holiday sprinkles
Instructions
- 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 3/4 full.
- Bake for approximately 15-18 minutes or until the tops are round and a toothpick inserted near the center comes out clean. Cool completely.
- 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.
- Pipe or spread the frosting onto the cooled cupcakes. Top with holiday sprinkles and garnish with a chocolate-covered espresso bean.