Yay! It’s nearly Christmas and that means we are definitely well into that cosy, festive period where everything is red and green and full of gingerbread. I love it, and i adore gingerbread. I know we aren’t technically in December yet, but it’s close enough for my first gingerbread recipe.
Of course, what makes gingerbread or gingerbread cake is the ‘gingerbread’ spices- every year i make my own. It’s a fragrant combination of cinnamon, nutmeg, all-spice, cardamom, cloves and ginger. It smells INCREDIBLE. I adore it, and always make a vat load to last me the whole of winter. Other than matcha, pumpkin spice and gingerbread spice are truly my favourites. I use a ‘shortcut’ version of the spice mix in this recipe, but if you have home-made or shop brought gingerbread spice at hand, you can replace the spices in this recipe with 2 and a half tsp of that! I will be sharing my own home-made gingerbread spice recipe soon.
Other than the gingerbread spice (how many times have i said ‘gingerbread’ already?) the other key ingredients are the golden caster sugar, the cocoa powder and white chocolate chips! I adore Billington’s golden caster sugar which adds such a caramel-y flavour to the bake, and i used Green & Black’s cocoa powder and Callebaut white chocolate chips, which i happened to have on hand. Both the cocoa powder and the chocolate chips are such good quality, they truly make for a decadent bake. Between the gingerbread and the double chocolate, these cupcakes truly have the feel of festive indulgence to them!
Double Chocolate and Gingerbread Cupcakes
- Stand mixer/ electric hand whisk
- cupcake liners and cupcake rack
- 1 tsp ground cinnamon
- Half tsp ground ginger
- Half tsp ground nutmeg
- Quarter tsp ground all-spice
- Quarter tsp cardamom powder optional
- 220 grams self-raising flour
- 175 grams golden caster sugar
- 3 eggs, medium
- Half tsp vanilla extract
- 3 tbsp milk
- 175 grams unsalted butter, softened
- 2 tbsp cocoa powder
- 50 grams white chocolate chips
- Preheat oven to 180C/160C fan. Place cupcake liners in your cupcake rack.
- Cream the butter and sugar in the stand mixer/ with the electric hand whisk, until it forms a very pale paste. Add in an egg, waiting until it is properly beaten in until adding the next one.
- Add vanilla extract and combine.
- Add in the flour and ground spices to the mix. Fold into the mixture gently/ on a low setting.
- Divide cake batter equally into two mixing bowls. Add 1 tbsp of milk to each bowl.
- Add cocoa powder to one of the bowls, and gently fold into the batter until well combined. If the batter is a bit dry at this stage, you can add another tbsp of milk.
- Add half of the white chocolate chips into the gingerbread batter, and the rest into the chocolate batter. Make sure the chocolate chips are thoroughly combined with the batters of each mixing bowl
- Using a tablespoon, spoon one level tablespoon of one batter into a cupcake liner, and then alternate with the other batter. Continue to do this until you reach the rim of the cupcake liner.
- Repeat with the rest of the cupcake liners.
- Time to bake! Bake for 25-30 minutes, until the gingerbread part of the cake is golden. You can check after 25 minutes with a skewer/knife- just poke it through the middle of one of the cupcakes and if the skewer/knife comes out clean, its done!
- Allow the cupcakes to cool for 10 minutes on a cooling rack. Now you are done! Enjoy.
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