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These Gingerbread Latte Cupcakes are FANTASTIC! Moist, fluffy, spicy gingerbread molasses cupcakes are topped with a fluffy, creamy brown sugar buttercream frosting and a chocolate-covered espresso bean. So delicious, perfect for the holidays, and festive!
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5 from 1 vote

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!
Prep Time20 mins
Cook Time18 mins
Total Time38 mins
Course: Cakes/Cupcakes, Dessert
Cuisine: American, Dessert
Servings: 20 -22
Author: Hayley Parker, The Domestic Rebel

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.