Happy Wednesday!! Christmas is just around the corner and I’m still trying to figure out the menu for that day.  I think we’re going to stop by Costco tomorrow so we can choose the meat for our Christmas lunch with my husband’s family. I love hosting Christmas. I always bake cookies, breads, make hot chocolate and sometimes I even come up with games. I have to start baking on Sunday morning so I can enjoy Christmas Eve with my husband too. Please, don’t take this wrong… I love baking and hosting but I also like to enjoy some free time just watching a movie with a nice cold glass of champagne. Our Christmas Eve tradition is to just chill, watch a movie, exchange gifts and wait till midnight (I always set up a Nativity, so I pray and then we go to bed).

Let’s talk about these cupcakes.  They are soft gingerbread espresso cupcakes, brushed with hot coffee and topped with homemade whipped cream frosting. These little cakes will remind you of one of your favorite holiday drinks from your favorite coffee shop “Gingerbread Latte Cupcakes”.

Let’s start with the recipe.

Ingredients

Yield 12-14 cupcakes

For the cupcakes

1 and 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2 and 1/2 teaspoons ground ginger

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 cup vegetable oil

1/3 cup crystallized ginger chips. The brand I use is “The Ginger People”

1 1/2 tablespoons espresso powder

1/3 cup dark molasses

3/4 cup light brown sugar, packed

2 large eggs, room temperature

1 large yolk, room temperature

1/2 cup, hot water

1/2 cup hot coffee for brushing

For the frosting

1 1/4  cups heavy whipping cream,chilled

1/4- 1/3 cup powdered sugar, sifted

For decorating

Ground cinnamon

I decorated my cupcakes with some cute gummy gingerbread men. They are from Treat Street USA.

Instructions

For the cupcakes

1.- Preheat oven to 350 F. Line a muffin pan with paper liners. Set aside.

2.-In a bowl, sift flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves and espresso powder. Set aside.

3.- In a bowl of a stand mixer fitted with the paddle attachment, mix the oil, molasses, brown sugar until smooth. Add eggs and yolk and mix for a couple of minutes. In low speed, add in the dry ingredient mixture until combined. Add in the crystallized ginger, mix for 30 seconds. Add the hot water. Mix until all is combine for about 30 seconds.

4.- Pour batter into prepared cupcake liners, filling each just about 3/4 full (no more). Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

5.-While the cupcakes are still warm, brush them once or twice with the hot coffee. Let cool completely before frosting.

For the frosting

1.-Place mixer bowl and whisk in freezer for at least 20 minutes to chill.

2.- Pour heavy whipping cream, powdered sugar into the cold bowl and whisk on high speed until medium to stiff peaks form, about 2 minutes. Do not over beat.

3.- Frost the cupcakes. I used Wilton 1 M tip. Sprinkle some cinnamon and decorate with sprinkles!

Enjoy!