Chocolate Gingerbread Cupcakes

Name: Chocolate Gingerbread Cupcakes
Ingredients: 1 package (8 ounces) cream cheese, softened; 1/2 cup white baking chips, melted and cooled; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 1-1/2 cups confectioners' sugar; 1/2 cup marshmallow creme; 1 package (14-1/2 ounces) gingerbread cake/cookie mix; 2 teaspoons pumpkin pie spice; 1/2 teaspoon ground ginger; 2 ounces semisweet chocolate, melted; Grated semisweet chocolate

11 ingredients

4 steps

Ingredients

1 package (8 ounces) cream cheese, softened
1/2 cup white baking chips, melted and cooled
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1-1/2 cups confectioners' sugar
1/2 cup marshmallow creme
1 package (14-1/2 ounces) gingerbread cake/cookie mix
2 teaspoons pumpkin pie spice
1/2 teaspoon ground ginger
2 ounces semisweet chocolate, melted
Grated semisweet chocolate

Directions

1

Preheat oven to 375°. Beat first four ingredients until blended; gradually beat in confectioners' sugar. Fold in marshmallow creme. Refrigerate, covered, while preparing cupcakes.
2

Line 12 muffin cups with paper liners. Prepare cake mix batter according to package directions, adding pie spice and ginger before mixing. Stir in melted chocolate.
3

Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
4

Using a sharp knife, cut a 1-1/2-in. circle, 1 in. deep, in top of each cupcake. Carefully remove cut portion and reserve. Fill each with about 2 tablespoons filling; sprinkle with grated chocolate. Replace tops, pressing down lightly. Dust with additional confectioners' sugar. Refrigerate leftovers.