Fluffy and wonderful gingerbread cupcakes with spiced white chocolate ganache and topped with vanilla whipped cream and a gingerbread. This is the best Christmas cupcake you will try, on condition that you like bold flavors and lots of sugar. This is a kind of Christmas dessert, people will not forget for sure.
Taking a break from my cookie race. This time I am sharing my recipe for this beautiful dessert. These cupcakes are not only easy to make but they taste and look fantastic. This is a must to add to your Christmas baking list. have you started one yet? I did! These beauties are number 3 right after my homemade gingerbread spice and Pierniczki – Polish gingerbread cookies . I am sure the list will get longer in the coming weeks.
How to make gingerbread cupcakes with spiced white chocolate ganache
This Christmas recipe is perfect for beginners. My recipe consist of 4 easy stages:
- Making gingerbread cupcakes – you only need to mix all the ingredients in the right order and make sure they are long enough in your oven to bake. I suggest baking for 20 minutes, but you need to judge how your oven works and adjust baking time accordingly.
- Making spiced white chocolate ganache – easy-peasy. Warm up cream, add spices and chopped chocolate. Stir and let it cool down so it has a chance to set.
- Preparing vanilla whipped cream is super easy. Just add cream, vanilla and sugar in a medium bowl and mix until stiff peaks form.
- Putting cupcakes together – this is the best part! Make holes in cupcakes so there is enough space to pipe white chocolate ganache. Then when cupcakes are filled, pipe vanilla whipped cream and then decorate with more gingerbread and sprinkles.
TIPS:
- If you are too busy to make everything in one day, feel free to make cupcakes and chocolate ganache the day before.
- If you have any leftover white chocolate ganache, do not panic, just take a spoon and eat it! the same goes with whipped cream.
What do gingerbread cupcakes with spiced white chocolate ganache taste like?
These wonderful gingerbread cupcakes are light, fluffy and are bursting with gingerbread flavor. Addition of honey and Greek yogurt makes these cupcakes irresistible. The middle is filled with smooth and creamy spiced white chocolate ganache. The spices really shine through and balance the sweetness of white chocolate. Then, on top you will find a generous amount of vanilla whipped cream, chewy gingerbread and sprinkles. It is sweetness overload but in the best form.
How to store gingerbread cupcakes with spiced white chocolate ganache
Store these festive cupcakes in a fridge for up to 5 days. Bring to room temperature before serving. I always recommend this, as it will allow for the flavor to fully develop.
When it comes to freezing, feel free to freeze unfilled cupcakes for up to 6 months. Use a freezer-friendly bag.
To sum up, If you are looking for a last minute Christmas dessert, these gingerbread cupcakes with spiced white chocolate ganache are the best option. They taste wonderful and look very festive.
If you are looking for more cupcake recipe, I can recommend you the following:
Carrot cupcakes with salted caramel and popcorn
Click this link if you want to see the best recipes for cupcakes
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own
Enjoy!
Ingredients
Cupcake Ingredients
Spiced White chocolate ganache
Whipped cream
Toppings
Instructions
Making cupcakes
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Please read recipe post as well. It includes storage direction and other useful information.Â
I always recommend using a kitchen scale to weigh ingredients as it helps to achieve the best results. The US measurements in cups are the estimate and I can not guarantee the best results.
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Prepare a baking cupcake or tray. Line it with cupcake liners and set aside.
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Preheat your oven to 180°C fan (356F).
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In a small pot heat up milk and honey. Stir and set aside to cool down.
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In a separate bowl mix together yoghurt, eggs and vanilla until fully combined.
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Add the honey mixture to the yoghurt mixture and mix until well combined.
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Add dry ingredients (cocoa, salt, flour, gingerbread spice, baking powder and baking soda)into a small bowl and mix. Next add dry ingredients to the wet ingredients and mix until just combined.
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Divide the cupcake batter between the cupcake liners and bake for about 20 minutes.
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You can use a kebab stick to check if your cupcakes are done.
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When cupcakes are ready, gently remove them from the cupcake tray and place them on a cooling rack
Making white chocolate cupcake ganache
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In a small pot warm up cream, until hot, but not boiling.
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Add chopped chocolate, ginger and nutmeg and stir until fully combined.
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Stir well until chocolate is fully dissolved. The consistency should be thick and smooth.
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Set aside to cool.
Making vanilla whipped cream
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Place double cream (whipping cream), vanilla and powdered sugar into a medium bowl and whisk until you get stiff peaks.
Assemble the cupcakes
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Using an apple corer or a spoon, make small holes in the cupcakes to make space for chocolate ganache.
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Place a piping nozzle inside a piping bag. Spoon ganache inside. Next pipe ganache inside each cupcake.
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Decorate cupcakes with whipped cream, gingerbread stars and sprinkles.
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Store in a fridge for up to 5 days.
Note