Chocolate Gingerbread Cupcakes

Serve these delightful cupcakes made with Betty Crocker® SuperMoist® chocolate fudge cake mix– perfect dessert to serve a crowd.

  • Prep Time 25 min
  • Total Time 1 hr 15 min
  • Servings 24

Ingredients

1
box Betty Crocker™ SuperMoist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1/4
cup molasses
2
teaspoons ground ginger
1 1/2
teaspoons ground cinnamon
1/2
teaspoon ground cloves
3/4
cup butter, softened
12
oz cream cheese (from two 8-oz packages), softened
3
cups powdered sugar
1
teaspoon vanilla
1/4
cup chopped crystallized ginger
1
oz semisweet baking chocolate, shaved
  • 1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Stir in molasses, ground ginger, cinnamon and cloves. Divide batter evenly among muffin cups. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 20 minutes.
  • 2 In medium bowl, beat butter and cream cheese with electric mixer on medium speed until blended. On low speed, gradually beat in powdered sugar. Add vanilla; beat on medium speed 2 minutes or until well blended. Frost cupcakes. Top with crystallized ginger and chocolate shavings. Store covered in refrigerator.

Expert Tips

Use a vegetable peeler to create shavings from a small block of chocolate.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
,
% Daily Value
Total Fat
18g
18%
(Saturated Fat
8g,
8%
),
Sodium
280mg
280%;
Total Carbohydrate
40g
40%
(Dietary Fiber
1g
1%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 2 Other Carbohydrate; 3 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.