Chocolate Gingerbread Cupcakes

Chocolate Gingerbread Cupcakes

This recipe starts with double chocolate cupcakes. Fill the center of each cupcake with chocolate ganache made with Scharffen Berger chocolate baking portions. Top with brown sugar buttercream with a hint of gingerbread spice and an extra drizzle of ganache.



  • 1 cup plus 2 tablespoons all purpose flour
  • 1 cup white sugar
  • 3 tablespoons Scharffen Berger cocoa powder
  • 1/ 2 teaspoon cinnamon
  • 1/ 2 teaspoon baking powder
  • 1 1/ 8 teaspoon baking soda
  • 1/ 2 teaspoon salt
  • 1 egg
  • 3 tablespoons plain yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 1/ 2 cup brewed coffee
  • 4 1/ 2 tablespoons vegetable or canola oil
  • 1/ 4 cup & 2 tablespoons buttermilk (or milk + a teaspoon vinegar)
  • 1/ 2 cup Scharffen Berger semisweet dark chocolate chunks


  • 5 Scharffen Berger 1 oz baking portion bars
  • 1/ 2 cup heavy cream, hot


  • 2 sticks (1 cup) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1/ 4 teaspoon nutmeg
  • 1/ 4 teaspoon ground ginger
  • 1/ 8 teaspoon ground cloves
  • 1/ 2 teaspoon salt
  • 4 cups powdered sugar
  • 1/ 4 cup heavy cream or milk


  • STEP 1

Preheat your oven to 350 degrees Fahrenheit.

  • STEP 2

Line a standard cupcake pan with cupcake liners.

  • STEP 3

In a large bowl whisk together the flour, sugar, cocoa powder, baking powder, baking soda, cinnamon and salt, set aside.

  • STEP 4

In a medium bowl whisk together egg, yogurt or sour cream, vanilla, coffee, oil, and buttermilk.

  • STEP 5

Pour the wet mixture into the dry mixture and whisk until just combined.

  • STEP 6

Distribute batter between cupcake liners. Sprinkle a few chocolate chunks into each cavity. Bake in the preheated oven for about 15 minutes or until a toothpick inserted comes out clean with a few moist crumbs.

  • STEP 7

To make the ganache, break up the chocolate bars and add to a medium bowl.

  • STEP 8

Pour over the hot cream and whisk until smooth. Transfer to a piping bag.

  • STEP 9

In the bowl of a stand mixer or in a large bowl with a hand mixer, whip the butter, vanilla, brown sugar, spices, and salt until light and fluffy. Add in the powdered sugar 1 cup at a time, drizzling in the cream as needed to help create a smooth buttercream.

  • STEP 10

Transfer the buttercream to a piping bag fitted with a tip of your choice.

  • STEP 11

Once the cupcakes are out of the oven and cooled, use the back of a piping tip or an apple corer to remove the center of the cupcake.

  • STEP 12

Pipe the chocolate ganache into the center to fill each cupcake.

  • STEP 13

Pipe a swirl of buttercream on top of each filled cupcake. Drizzle on the extra chocolate ganache for decoration. Enjoy!


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