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Chocolate Gingerbread Cupcakes

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  • Prep 25 min
  • Total 1 hr 15 min
  • Servings 24
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Serve these delightful cupcakes made with Betty Crocker™ Super Moist™ chocolate fudge cake mix– perfect dessert to serve a crowd.
Updated Oct 4, 2012
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  • 1 box Betty Crocker™ Super Moist™ 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use a vegetable peeler to create shavings from a small block of chocolate.


Nutrition Facts are not available for this recipe
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