Gingerbread Cupcakes with Eggnog Filling

Name: Gingerbread Cupcakes with Eggnog Filling
Yield: 12 cupcakes
Ingredients: 115 g unsalted butter; 70 g brown sugar; 100 g 3.5 oz molasses; ¼ tsp kosher salt; 2 eggs; 1 yolk; 1 tsp vanilla; 2 tsp baking powder; 200 g flour; 2 tsp ginger; 1 ½ tsp cinnamon; ¼ allspice; ¼ cloves; ¼ nutmeg; ⅔ cup milk; ½ cup white chocolate chips; ¾ cup milk; 2 egg yolks; ½ tbsp corn flour; ¼ tsp ground nutmeg; ¼ tsp cinnamon; ⅓ cup whipping cream; 170 g 6 oz of unsalted butter, softened; 225 g 8 oz of cream cheese, softened; 680 g 1 ½ lbs of confectioner's sugar, sifted; 2 tsp vanilla; Pinch of salt; 2 - 3 tbsp cream

User Reviews

5.0

12 reviews

Excellent

Servings
12 cupcakes
Calories
351 kcal
Course
Dessert, Cake
Cuisine
European, North American

Gingerbread Cupcakes with Eggnog Filling

Ursula Nguyen

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These gingerbread cupcakes are super soft and moist, with a perfect crumb and an amazingly festive flavor profile! Filled with an eggnog pastry cream filling and a fluffy cream cheese frosting!

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Ingredients

Servings

Gingerbread cupcakes

115 g unsalted butter melted. 1 stick / ½ cup
70 g brown sugar
100 g 3.5 oz molasses
¼ tsp kosher salt
2 eggs
1 yolk
1 tsp vanilla
2 tsp baking powder
200 g flour
2 tsp ginger
1 ½ tsp cinnamon
¼ allspice
¼ cloves
¼ nutmeg
⅔ cup milk

Eggnog pastry cream

½ cup white chocolate chips
¾ cup milk
2 egg yolks
½ tbsp corn flour corn starch
¼ tsp ground nutmeg
¼ tsp cinnamon
⅓ cup whipping cream cold and whipped

Cream cheese frosting

170 g 6 oz of unsalted butter, softened
225 g 8 oz of cream cheese, softened
680 g 1 ½ lbs of confectioner's sugar, sifted
2 tsp vanilla
Pinch of salt
2 - 3 tbsp cream if needed

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Instructions

Gingerbread cupcakes

Preheat oven to 350°F / 180°C. Place the melted butter, salt, brown sugar and molasses in a bowl and whisk until thick, smooth and creamy.
Add the eggs (one at a time), whisking well between each addition. Follow with the egg yolk and whisk it into the mix well. Whisk in the vanilla.
In a separate bowl, sift the flour, baking powder, and the spices.
Add the sifted dry ingredients to the wet ingredients in 3 additions, alternating with 2 additions of the milk. FOLD THEM INTO the batter - do not over beat.
Line a regular cupcake tray with cupcake liners.
Fill all 12 cupcake liners with the cake batter (about ⅔ - ¾ way up) and bake in preheated oven for 15 - 20 minutes, until the cupcake tops are slightly springy to the touch.
Take the cupcakes out of the oven, and let them cool down completely.

Eggnog pastry cream

Place the milk and white chocolate in a small saucepan and heat over medium heat to melt the chocolate. Stir frequently to make sure the chocolate melts.
Whisk the egg yolks with the corn flour (corn starch) until smooth.
Temper the egg yolks with a little (about ¼ cup) of the hot milk mix. Make sure to whisk the egg yolks consistently to avoid them from turning into scrambled eggs.
Add the tempered egg yolks back into the rest of the hot milk mix and whisk to combine.
Add the cinnamon and nutmeg and whisk the custard over medium heat to mix well.
Whisk frequently while cooking the custard until it has thickened, and the mixture starts to break the surface with a “blop”.
Remove the custard from the stove and pour it into a bowl. Cover it with plastic wrap (with the plastic wrap touching the surface to prevent a skin from forming), and let it cool down completely. This custard will be a very thick paste once it cools down.
Once the custard has cooled, add half of the whipped cream into the eggnog custard and fold it in to combine. Add the rest of the cream and fold it in to mix well and distribute evenly.
The pastry cream can be stored in a piping bag and refrigerated until needed.

Cream cheese frosting

Place the butter and cream cheese in a stand mixer bowl and using a whisk attachment, whisk until the butter and cream cheese mix is light and fluffy.
Add the salt and vanilla, and whip to combine.
Add confectioner's sugar in batches and mix on low speed until well combined. Scrape the sides to make sure the frosting is mixed properly.
Whip the frosting on medium-high speed until light, fluffy and creamy.
If you prefer a softer frosting, add the cream and whip the frosting for another minute.
Place the frosting in a large pastry bag with an open star tip (or any pastry tip you like).

Assembly

Using a melon baller, carefully remove a small half sphere from the center of the cupcakes (see photo in blog post).
Once all the cupcakes have a hollow center, fill it with eggnog pastry cream.
Pipe the cream cheese frosting on top.
Optional - drizzle some molasses on top, or sprinkle some cinnamon or gold dust on top, or decorate with mini gingerbread cookies. Enjoy!

Nutrition Information

Show Details

Serving 1cup cake Calories 351kcal (18%) Carbohydrates 62g (21%) Protein 5g (10%) Fat 24g (37%) Saturated Fat 14g (70%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 137mg (46%) Sodium 132mg (6%) Potassium 303mg (9%) Fiber 1g (4%) Sugar 47g (94%) Vitamin A 852IU (17%) Vitamin C 0.04mg (0%) Calcium 119mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 12cupcakes

Amount Per Serving

Calories 351 kcal

% Daily Value*

Serving	1cup cake
Calories	351kcal	18%
Carbohydrates	62g	21%
Protein	5g	10%
Fat	24g	37%
Saturated Fat	14g	70%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	6g	30%
Trans Fat	1g	50%
Cholesterol	137mg	46%
Sodium	132mg	6%
Potassium	303mg	6%
Fiber	1g	4%
Sugar	47g	94%
Vitamin A	852IU	17%
Vitamin C	0.04mg	0%
Calcium	119mg	12%
Iron	2mg	11%