Chocolate Ginger Cupcakes

These cupcakes are delicious, easy to make and the chocolate and ginger flavours blend together perfectly.

40 Minutes
Chocolate Ginger Cupcakes

Chocolate Ginger Cupcakes

Pre-heat the oven to 180°C/350°F/Gas Mark 4. Place the Baking Cases into a cupcake tin.


Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and the Natural Vanilla Extract. If the mixture starts to curdle, add a little flour. Fold in the remaining flour and cocoa powder with a spoon.


Place spoonfuls of the mixture into the Baking Cases and bake for 15-20 minutes until well risen and firm to the touch. Remove from the oven and leave to cool on a cooling rack.


To make the chocolate icing, place the softened butter into a bowl. Sieve in the icing sugar and whisk until smooth. Add the cocoa powder to the butter and sugar and stir until smooth.


Cover the cupcakes with a generous layer of chocolate icing using a palette knife of piping bag.


Gradually melt the chocolate and drizzle over the cupcakes and leave to set before serving. To decorate, sprinkle with crystallised pieces of ginger.

1 serving = 64g

Chocolate Ginger Cupcakes Recipe

Nutritional Information For the recipe Chocolate Ginger Cupcakes

  Per serving Per 100g/ ml
Energy 1214 kJ
290 kcal
1856 kJ
444 kcal
Fat 16 g 25 g
Carhohydrate 33 g 50 g
Protein 3 g 4.6 g

Ingredients (12 cupcakes )

For the recipe Chocolate Ginger Cupcakes

For the Cupcakes:

For the Icing:

  • 75 g Butter Softened
  • 175 g Icing Sugar
  • 45 g Cocoa Powder (3 tbsp)

Dr. Oetker Products Used

Product Details

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