Choco-Ginger Holly Cupcakes
These delightful cupcakes combine the rich flavors of chocolate and the warm spices reminiscent of gingerbread, creating a festive treat perfect for the holiday season. Topped with a sweet and smooth royal icing, each cupcake is decorated with holly-inspired green fondant leaves and cranberries to add a cheerful, seasonal touch to your dessert table. Easy to make and sure to impress, these cupcakes are a delicious blend of holiday cheer and gourmet flavor.
12
Servings
N/A
Calories
15
Ingredients
Ingredients
all-purpose flour
1 cup (sifted)
baking powder
1 teaspoon (none)
baking soda
1/2 teaspoon (none)
ground mixed spice
1 teaspoon (none)
salt
1 pinch (none)
unsalted butter
1/2 cup (softened)
dark brown sugar
1/2 cup and 3 tablespoons (packed)
eggs
2 large (none)
sour cream
3 tablespoons (none)
boiling water
1/2 cup (none)
bittersweet chocolate
3 ounces (broken into pieces)
instant coffee
1 teaspoon (none)
instant royal icing
9 ounces (1 cup plus 2 tablespoons)
green fondant
12 ounces (ready-to-roll)
cranberries
30 (for decoration)
Instructions
1
Preheat your oven to 400°F (200°C). Line a 12-cup muffin pan with paper baking cups for easy removal and a professional presentation.
2
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, mixed spice, and salt. Set aside.
3
In another bowl, cream together the unsalted butter and dark brown sugar using an electric mixer until light and fluffy. Then, add the eggs one at a time, beating well after each addition. Gradually blend in the flour mixture, alternating with the sour cream, starting and ending with the flour mixture.
4
In a small saucepan, gently heat the boiling water, broken chocolate pieces, and instant coffee until the chocolate has just melted. Stir until smooth and well combined. Carefully fold this mixture into the batter, taking care not to overmix. The batter will be thin, but that's exactly what you want for these cupcakes.
5
Pour the batter into the prepared muffin cups, filling each cup about two-thirds full. Bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean but moist. Allow the cupcakes to cool in the pan for around 5 minutes, then transfer them to a wire rack to cool completely.
6
Once cooled, prepare the instant royal icing according to the package instructions. Generously cover the top of each cupcake with the icing.
7
Roll out the green fondant and use a small holly-leaf cutter with a veining stamp to cut out 24 holly leaves. Decoratively place two leaves on each cupcake.
8
Finish by pressing two or three cranberries onto each cupcake to resemble holly berries, completing the festive design.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Choco-Ginger Holly Cupcakes?
These are festive cupcakes that blend rich chocolate flavors with warm gingerbread-style spices, decorated with royal icing, green fondant holly leaves, and cranberries.
How many cupcakes does this recipe make?
This recipe is designed to make 12 servings.
What is the required oven temperature?
The oven should be preheated to 400°F (200°C).
How should I prepare the muffin pan?
Line a 12-cup muffin pan with paper baking cups for easy removal and professional presentation.
What dry ingredients are mixed together initially?
The all-purpose flour, baking powder, baking soda, ground mixed spice, and salt should be combined in a large mixing bowl.
How do I cream the butter and sugar?
Use an electric mixer to cream the softened unsalted butter and dark brown sugar together until the mixture is light and fluffy.
How should the eggs be incorporated?
Add the large eggs one at a time, beating the mixture well after each addition.
What is the process for adding the flour and sour cream?
Gradually blend in the flour mixture alternating with the sour cream, making sure to start and end with the flour mixture.
How is the chocolate mixture prepared?
Gently heat boiling water, bittersweet chocolate pieces, and instant coffee in a small saucepan until the chocolate melts and the mixture is smooth.
What type of chocolate is used in this recipe?
The recipe calls for 3 ounces of bittersweet chocolate broken into pieces.
How do I add the chocolate mixture to the batter?
Carefully fold the melted chocolate mixture into the batter, being careful not to overmix.
Why does the cupcake batter look thin?
A thin consistency is normal and expected for this specific cupcake recipe.
How much should I fill each muffin cup?
Fill each prepared muffin cup about two-thirds full with the batter.
How long do the cupcakes need to bake?
Bake the cupcakes for approximately 20 minutes.
How can I tell if the cupcakes are finished baking?
A toothpick inserted into the center should come out clean but still moist.
What is the cooling process for these cupcakes?
Allow them to cool in the pan for 5 minutes, then move them to a wire rack to cool completely.
What kind of icing is used for decoration?
The recipe uses 9 ounces of instant royal icing.
How is the icing applied?
Once the cupcakes are completely cooled, generously cover the top of each one with the prepared royal icing.
How are the holly leaves created?
Roll out green fondant and use a small holly-leaf cutter with a veining stamp to cut out 24 leaves.
How many holly leaves go on each cupcake?
Place two fondant holly leaves decoratively on each cupcake.
What is used to represent the holly berries?
Fresh cranberries are used to resemble the berries on the holly decoration.
How many cranberries are placed on each cupcake?
Press two or three cranberries onto each cupcake to complete the festive design.
Does the flour need any special preparation?
Yes, the 1 cup of all-purpose flour should be sifted.
What type of sugar is recommended?
The recipe specifies using packed dark brown sugar.
Is there coffee in these cupcakes?
Yes, one teaspoon of instant coffee is added to the chocolate mixture.
What is the role of the ground mixed spice?
It provides the warm, gingerbread-like flavor profile characteristic of the holiday season.
What type of fondant should I buy?
The recipe suggests using ready-to-roll green fondant.
Can I use regular butter?
The recipe specifically calls for unsalted butter that has been softened.
Are these cupcakes suitable for Christmas?
Yes, the holly-inspired decoration and seasonal spices make them a perfect holiday treat.
What tools are needed for the fondant decoration?
You will need a rolling pin, a small holly-leaf cutter, and a veining stamp.