Ginger Cream Cupcakes

7. 10. 2025

This recipe for filled cupcakes is the perfect addition to your Christmas table.

Not only will it impress your guests, but it’s also easy to prepare.

The spiced chocolate filling complements the crispy gingerbread and is topped with whipped cream and festive sprinkles to create a delightful holiday treat.

Ingredients

For cupcakes

• 1/2 cup brown sugar
• 1/2 cup butter
• 3 tablespoons honey
• 2 cups all-purpose flour
• 3 teaspoons ground ginger
• 1 teaspoon of ground cinnamon
• 1 teaspoon of spice mix
• 1/4 teaspoon ground cloves

For filling

• 5.3 oz dark chocolate
• 7 oz milk chocolate
• 1 1/4 cups heavy cream
• 1/4 cup butter
• 2/3 cup Baileys Irish Cream
• 1 teaspoon of ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon spice mix
• 1/4 teaspoon ground cloves
• pinch of salt

For decoration

• 1/2 cup heavy cream
• Christmas sprinkles

Instructions

• In a small saucepan, melt the brown sugar, butter, and honey over medium heat. Stir until smooth.
• In a large bowl, sift together the flour, ground ginger, ground cinnamon, allspice, and ground cloves.
• Add the melted butter mixture to the dry ingredients and mix until a dough forms.
• If the dough is too dry, add 1-2 tablespoons of cold water to bring it together.
• Wrap the dough in plastic wrap and chill in the fridge for at least 30 minutes or overnight.
• Let the dough come to room temperature before rolling it out.
• Roll out the dough until it is about 3-4mm thick.
• Cut out circles from the dough using a cookie cutter and place them in cupcake tins.
• Place them in cupcake tins.
• Chill in the fridge for another 15-30 minutes before baking.
• Preheat the oven to 350°F.
• Place a sheet of baking paper on top of the unbaked dough and fill the mold with beans.
• Bake for 10 minutes, then remove everything and return to the oven for another 5-7 minutes.
• Allow the cupcakes to cool completely in the tin before adding the filling.
• For the filling, break the dark and milk chocolate into pieces and add to a heatproof bowl with the butter, ground ginger, ground cinnamon, allspice, and ground cloves.
• In a small saucepan, heat the cream and liqueur over medium heat. When the cream bubbles gently, pour it over the chocolate and let the butter melt for 1 minute.
• Gently stir the ingredients together until the chocolate is completely melted.
• Allow the filling to cool for at least 30 minutes before pouring onto the cupcakes.
• Refrigerate the filled cupcakes for at least 4 hours or overnight until the filling has set.
• Refrigerate the filled cupcakes for at least 4 hours or overnight until the filling has set.
• Add cream to a large bowl to decorate the cupcakes and whip until smooth, thick peaks form.
• Decorate the cupcakes with whipped cream and colorful Christmas sprinkles.

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