Week 45, December 8, 2014 ~ White Chocolate Gingerbread Latte Cupcakes

So I knew I was going to make a gingerbread cupcake for the holiday season and when deciding what direction to take it in I decided to be selfish and make a cupcake that reflects me favorite holiday beverage at work. It is a latte with half gingerbread syrup and half white chocolate syrup. The sweetness of the white chocolate balances out the spice of the gingerbread and tasted like an iced gingerbread cookie! So to replicate that I made a gingerbread cupcake and tried a different technique with filling them by cutting an opening in the top and stuffing them with white chocolate truffles as soon as they came out of the oven. This was seriously so much easier and faster than if I make a white chocolate ganache and cored them and filled them with that. I then topped the cupcakes with coffee buttercream. It tasted like coffee ice cream and it was delicious. 

The recipe makes 12-14 cupcakes

• 1/2 cup canola oil
•  1/2 cup sugar
•  1/2 cup molasses
•  1 egg, room temp and beaten
•  1-1/2 cup flour
•  1/2 tablespoon ground ginger
•  1 teaspoon cinnamon
•  1/4 teaspoon salt
•  1/8 teaspoon ground cloves
•  1/2 cup boiling water
•  1/2 tablespoon baking soda
• 12-14 white chocolate Lindor Truffles (small bag was plenty)

Preheat oven to 350° and line muffin tins with baking cups.

In mixing bowl, using whisk attachment, combine oil, sugar, and molasses; then add beaten egg until well mixed.

In a medium bowl whisk flour, ginger, cinnamon, salt, and cloves. Whisk into molasses mixture until well combined.

Boil water and remove from heat. Add baking soda and whisk into batter.

Fill baking cups 2/3 full and bake for 25 minutes, or until toothpick comes out clean when inserted. 

With a pair of kitchen scissors cut an X in each cupcake just wider than the truffle and then insert a truffle into each cupcake (see photo below) Set aside to cool.

For the coffee buttercream:

• 1 1/2 T. instant coffee granules
• 1 1/2 T. water
• 1 1/2 T. vanilla extract
• 3/4 lb. (3 sticks) unsalted butter, softened
• 3 c. confectioners' sugar
• 3 T. milk

 1. Combine water, coffee granules, and vanilla extract in a small bowl; stir till coffee is dissolved and set aside.

2.  Beat butter on medium speed until fluffy.  Reduce mixer speed to low.  Add confectioners' sugar, 1 cup at a time, until incorporated.  Increase mixer speed to medium and beat for about 3 minutes.

3.  Add the coffee mixture and milk; beat on low speed to combine.  Scrape down sides and bottom of the bowl as necessary.  Increase mixer speed to medium and beat until fluffy, 4 minutes.  

I topped my cupcakes with a sprinkle of cinnamon but if you wanted to be really cute you could use mini gingerbread man cookies!