Ginger Chocolate Cupcakes

homesteadhippy (63)in #homesteading • 6 years ago

There's something magical that happens when you combine ginger and chocolate. The flavors of these ginger chocolate cupcakes create a symphony on your tongue that is astounding.

I have to say, I love ginger in desserts. It has a warming, zingy flavor that pairs so wonderfully with chocolate. Ginger can go from savory to sweet applications with equal ease.

What's also great about ginger is that it is readily available. You can get it fresh, dried ground, and even candied. A fresh bunch of ginger is called a "hand" and each stub is called the "finger". You can store the fresh ginger peeled or unpeeled, in the freezer ready to use any time. Peeling ginger is as quick an sliding a spoon down the finger.

And the smell of fresh ginger can't be beat!

Ginger is thought to help ease stomach upset and help with digestion. A finger in your teapot will add flavor and digestion aid when you brew any other brand of tea. I leave mine in there for a couple days, then toss.

However, ginger in these ginger chocolate cupcakes takes "wow, this tastes amazing!" to a whole new level.

Loads of chocolate combine with brown sugar to create a moist cupcake with outstanding flavor. The ginger cream frosting is the topping of this dessert and each bite releases the ginger mixed with the chocolate. You may have to stop yourself from "sampling" the ginger frosting to have enough for the cupcakes. I know that I had to, but that's beside the point.

These cupcakes will be a hit for gatherings, or bakes sales, too.

Ginger chocolate cupcakes will also freeze well, if you would like. Just store them unfrosted in an airtight freezer bag. The frosting will also freeze well, and you can just thaw it for 20 minutes on the counter before piping it onto the cupcakes.

What a great way to bake ahead for holidays, birthdays or just have some yummy treats on hand, right?

Ingredients:

2 1/2 cup all purpose flour
3/4 cup granulated sugar
1/2 cup brown sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1/4 cup cocoa powder
3 eggs
2/3 cup liquid coconut oil
1 1/2 teaspoons vanilla extract
1 1/4 cup milk
3 Tablespoons vinegar
2 sticks softened butter
3 cups powdered sugar
3 Tablespoons heavy cream
3 Tablespoons fresh grated ginger

Instructions:

Preheat oven to 350 degrees F. Line a 24 piece cupcake pan with cupcake liners.
Measure out the milk and add the vinegar. Let sit 5 minutes until the milk is curdled.
In a bowl, combine the flour, both sugars, baking powder, baking soda, salt, and cocoa powder. Whisk together to combine.
Using a separate bowl, combine the eggs, oil, milk/vinegar, vanilla and fresh grated ginger. Whisk together.
Pour the wet into the dry and mix together. Spoon into cupcake liners. Bake for 18-22minutes or until a toothpick comes out clean.
Tilt cupcakes from pan to allow steam to escape while cooling. Allow to cool for 10 minutes, then carefully remove from pans to continue cooling.
Place softened butter in stand mixer with flat blade and whip until fluffy. Add powdered sugar, 1/2 cup at at time and mix well.
Drizzle in heavy cream and fresh ginger and beat until fluffy.
Frost cupcakes as desired.