I made these cupcakes for my daughter’s school Christmas party. Maybe the cuteness of the gingerbread cookies, or the smell of molasses, they were gone so quickly.
I know, coffee? In cupcakes for kids? I couldn’t help, I had to add a little. Because it made a huge difference. And the flavour was so much more intense and decadent. In fact, I was told that parents loved them too. Maybe that’s the reason.
Ingredients (12 regular sized or 36 mini cupcakes):
Preheat oven to 350F. Grease muffin tin or line with muffin liners.
In a large bowl, sift flour, cinnamon, ginger, allspice, baking powder, baking soda and salt. Mix well and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until light and fluffy. Reduce the mixer speed to medium and slowly add molasses and egg, mix until just blended.
Stir in the hot coffee. The batter will appear curdled.
With the mixer on low, slowly add the flour mixture; mix until just blended. Scrape down the sides and bottom of the bowl with a spatula, as necessary.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 15 to 18 minutes for regular sized cupcake or 8 to 10 minutes for mini cupcakes. Transfer muffin tin to a wire rack and let cupcakes cool completely.
To prepare cream cheese frosting, beat cream cheese for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low, beat until the sugar incorporates with the cream cheese. Add vanilla and beat on medium speed for another 3 minutes, until the frosting becomes light and fluffy.
Frost the cupcakes with the cream cheese frosting. Garnish with gingerbread cookies and sprinkle gold sanding sugar.