Great Recipe! Like others I was unable to find the crystallized ginger so I substituted it with mini chocolate chips and added a whole tsp of ground ginger. I used the pumpkin spice instant pudding mix so cut back on the other spices a little bit more.
Adored that the batter itself was almost mousse like and that after baking the cupcakes kept the light and fluffy texture.
I did 2 mini cupcake pans at 350' for 10min and actually had enough left over batter to make 12 regular cupcakes. 350' 15-17min
Frosted with Cocoa Cinnamon Cream Cheese Frosting (1 8oz pkg cream cheese, 1stick 1/2c butter both at room temperature whip together and then gradually add 2cup confectioners powdered sugar, added 1-1/2 tsp cinnamon and 1/3cup cocoa powder and whip whip whip till light and makes peaks) loaded up a freezer ziplock bag, snipped off the corner and pipped it on to the cupcakes.
Of course I had to go all out, so grabed my frozen dark chocolate lindt bar and shaved a blizzard over the frosted cupcakes and went over the top by grating some gingersnap cookie crumbs to dust.
Check out the picture, these little bites of yummyness don't stand a chance at our office thanksgiving potluck.
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Great Recipe! Like others I was unable to find the crystallized ginger so I substituted it...