Gingerbread Twix Cupcakes. It all started with a casual comment. My good friend Sarah mentioned that she tried a Gingerbread Twix and that they were really good.
That was several weeks ago.
And I really wanted to try one.
I searched high and low for these bad boys (and by that I mean if I happened to be at the store I looked for as long as my oh-so-well-behaved children allowed me before my allotted time of melt-down free shopping was reached) but with no luck.
Despite this, I could not get this idea out of my head. So I went about trying different gingerbread cake recipes. And there are a lot, and they vary greatly in their potency. If you’re looking for a serious gingerbread, I did make this one that I think is amazingly delicious and is cooled down by being paired with a citrus sauce and whipped cream.
But for this recipe I wanted a more subtle gingerbread. It took awhile, but I was able to find a good balance between all the flavor but not too potent. You’re welcome.
Maybe it’s a good thing that shopping with my children at this point in my life is my least favorite thing to do. In this case, it resulted in something delicious. And I did eventually find them, just in time for these:
- 1/4 cup shortening
- 1/4 cup butter
- 1/4 cup molasses
- 1/2 cup sugar
- 2 eggs
- 2-1/4 cups flour
- 1 teaspoon baking soda
- 2 teaspoons ginger
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup boiling water
- 1 cup good quality milk chocolate chips or other milk chocolate, chopped into small pieces
- 1/3 cup cream
- Heat oven to 350.
- Prepare muffin pan with liners. (I was able to get 15 cupcakes out of the recipe).
- Cream together shortening, butter, molasses, sugar and eggs in the bowl of a stand mixer. Mix dry ingredients together in a medium bowl. Add the dry ingredients to the wet and add the boiling water. Mix well.
- Divide batter in the prepared pan, filling each about 2/3 full.
- After you put the cupcakes in, turn the oven down to 325. Bake for 15-17 minutes or until toothpick comes out clean. Cool completely before topping.
- For the ganache: Measure out chocolate in a small bowl. Place the cream in a small microwave safe bowl and microwave for 30 seconds. This should be enough time for it to heat up enough to melt the chocolate chips, but test it to make sure it is warm to the touch. Pour it over the chocolate chips and let it sit for 5 minutes. Stir until smooth.
- Either use a spoon or dip the cupcakes to cover the tops of the cooled cupcakes in the ganache.
- 1 cup butter, softened
- 1/3 cup caramel sauce
- 1 teaspoon vanilla extract
- 1-1/2 cups powdered sugar
- 8 mini Gingerbread Twix bars, cut in half, for the top (I got 15 cupcakes out of the batter so there'll be 1/2 a twix at least left over, but I think you can figure out what to do with it;).
- Cream the butter on medium for 1 minute. Add the caramel sauce and vanilla and mix until smooth.
- Add the powdered sugar slowly until the desired consistency is reached. Pipe onto the ganache topped cupcakes.
- Top with one half of a mini Gingerbread Twix.
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