Ghirardelli Mini Gingerbread Chocolate Chip Cupcakes

These adorable mini cupcakes are packed with the perfect balance of warmth from the spices and richness from the chocolate chips, all wrapped up in a velvety-smooth Ghirardelli chocolate package. With a delightful kick from the crystallized ginger, these bite-sized treats are sure to spread holiday cheer!

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 3/4 cup white granulated sugar
• 1/4 cup light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup semi-sweet chocolate chips
• 1/4 cup crystallized ginger, finely chopped
• confectioners’ sugar, for dusting

Instructions

Preheat your oven to 350°F (175°C).

Line a mini muffin tin with paper liners.

In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2 minutes.

Beat in the eggs one at a time, then beat in the vanilla extract.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

Melt 1/2 cup of the chocolate chips in the microwave in 30-second increments, stirring between each interval, until smooth.

Allow the chocolate to cool slightly.

Fold the melted chocolate into the cupcake batter until well combined.

Fold in the remaining 1/2 cup chocolate chips and the chopped crystallized ginger.

Divide the batter evenly among the muffin tin cups.

Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.

Let cool completely.

Dust the cooled cupcakes with confectioners’ sugar before serving.

Notes

These bite-sized cupcakes are perfect for a holiday party or gathering, and the mini size makes them easy to devour in one bite.

To ensure the cupcakes are evenly baked, make sure to check on them after 12 minutes and rotate the muffin tin if necessary.

For a stronger ginger flavor, you can increase the amount of ground ginger to 3/4 teaspoon or more to taste.

If you don’t have crystallized ginger, you can substitute it with an additional 1/2 teaspoon of ground ginger.

These cupcakes are best served fresh, but they can be stored in an airtight container at room temperature for up to 2 days.

Don’t overmix the batter, as this can lead to dense cupcakes.

Stop mixing once the ingredients are just combined.

Let the cupcakes cool completely in the pan before dusting with confectioners’ sugar to prevent the sugar from melting.

Nutrional Value

• Calories: 220
• Total Fat: 12g
• Saturated Fat: 8g
• Trans Fat: 0.5g
• Cholesterol: 30mg
• Sodium: 150mg
• Total Carbohydrates: 26g
• Dietary Fiber: 1g
• Sugars: 16g
• Protein: 2g