Ginger And Chocolate Cupcakes

What’s not to like about chocolate combined with fiery and sweet ginger? And all this turned into a yummy cupcake…

They are the perfect treat for a chilly autumn day, enjoyed with a warming cuppa.

Happy Baking!

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Ingredients

For the cupcake

70g unsalted butter

170g flour

250g sugar

50g cocoa powder

1 tbsp baking powder

1 tsp ground ginger

1/2 tsp salt

210ml milk

2 eggs

3 tbsp stem ginger (finely chopped)

For the frosting

450g icing sugar

60g cocoa powder

150g unsalted butter (softened)

3 tbsp stem ginger (finely chopped)

60ml milk

optional: for decoration crystallised ginger

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Method

Batter

1. Preheat the oven to 170° and line a muffin tin with 12 paper muffin cases.

2. In a bowl - mix the butter, flour, sugar, baking powder, cacao powder, ginger and salt until they form a crumbly texture.

3. In a separate jug - combine the milk and eggs.

4. Pour half of the liquid mixture into the batter and mix until combined. Then add the rest of the liquid and keep mixing until the batter is smooth.

5. Add in the chopped stem ginger.

6. Use an ice cream scoop or tablespoon to spoon the batter into the paper cases. Filling them about two-thirds.

7. Bake for about 20-25 min until golden brown or until a toothpick comes out clean.

8. Leave to cool on a wire rack.

Frosting

1. Using an electric mixer, gradually mix the icing sugar, cocoa powder and butter at low speed until combined.

2. Add the chopped stem ginger.

3. Slowly pour in the milk whilst mixing.

4. Turn on high speed to beat the frosting until light and fluffy.

To assemble

1. Spoon or pipe a generous amount of frosting on top of the cupcakes.

2. Finish off each cupcake with a piece of crystallised ginger.