White Chocolate Cupcakes

Name: White Chocolate Cupcakes
Ingredients: FOR THE CUPCAKES:; 1-1/2 stick Butter; 1 cup Dark Brown Sugar, Plus 2 Tablespoons; 2 Tablespoons Granulated Sugar; 3/4 cups Golden Syrup (In This Recipe I Usually Use Half Light Corn Syrup And Half Honey, Instead Of The Expensive Golden Syrup, Because Its Flavor Is Lost In The Spices); 3/4 cups Molasses; 1/4 teaspoons Ground Cloves; 1 teaspoon Cinnamon; 2 teaspoons Ginger; 1-1/4 teaspoon Baking Soda; 2 Tablespoons Warm Water; 2 whole Eggs; 1 cup Milk; 2 cups Flour; 1/3 cups Cocoa; 1 cup Mini Choc Chips; _____; FOR THE TOPPING:; 1 box (4 Oz. Box) Chopped White Chocolate; 1 Tablespoon Crisco; _____; FOR THE ICING:; 1 stick Butter; 1/4 teaspoons Vanilla; 2 Tablespoons Milk; 2 cups Powdered Sugar; 1/4 teaspoons Cinnamon; Chocolate Brown Food Coloring, Or Even Cocoa Powder

28 ingredients

9 steps

Ingredients

FOR THE CUPCAKES:
1-1/2 stick Butter
1 cup Dark Brown Sugar, Plus 2 Tablespoons
2 Tablespoons Granulated Sugar
3/4 cups Golden Syrup (In This Recipe I Usually Use Half Light Corn Syrup And Half Honey, Instead Of The Expensive Golden Syrup, Because Its Flavor Is Lost In The Spices)
3/4 cups Molasses
1/4 teaspoons Ground Cloves
1 teaspoon Cinnamon
2 teaspoons Ginger
1-1/4 teaspoon Baking Soda
2 Tablespoons Warm Water
2 whole Eggs
1 cup Milk
2 cups Flour
1/3 cups Cocoa
1 cup Mini Choc Chips
_____
FOR THE TOPPING:
1 box (4 Oz. Box) Chopped White Chocolate
1 Tablespoon Crisco
_____
FOR THE ICING:
1 stick Butter
1/4 teaspoons Vanilla
2 Tablespoons Milk
2 cups Powdered Sugar
1/4 teaspoons Cinnamon
Chocolate Brown Food Coloring, Or Even Cocoa Powder

Directions

1

One word says it all: L. O. V. E. them.
2

I just jazzed up an old gingerbread cake recipe I found to make my own. I love all the different flavors-this was a such a moist cake and the white chocolate icing just set it off.
3

Preheat oven to 325 degrees. Line a baking pan (10x13 pyrex) with parchment paper. I of course did cupcakes, so I just used liners in muffin pans.
4

In a large saucepan, melt the butter with the sugars, syrup, molasses, cloves, cinnamon and ginger.
5

Dissolve baking soda in water. Take the saucepan off heat and add eggs, milk and the soda/water mixture. Stir in flour and cocoa, reserving 2 tablespoons or so of the flour. Toss the chocolate chips in the reserved flour (to keep them from sinking to the bottom), then fold in the chocolate chips.
6

Bake for about 45 minutes until risen and firm. The middle should still be a little damp under the set top, and will sink a little. It's okay, let it cool in the pan.
7

While the cake is cooling, make your topping. On medium power, melt chocolate and Crisco in the microwave, stirring after every 20 seconds until smooth. Don't let it burn.
8

Now that your cupcakes have cooled, dip the tops of each cupcake into the white chocolate and place in the refrigerator for a few minutes to set up.
9

If you're doing piping, make your icing now. Using your mixer, beat the butter, vanilla, milk, confectioners' sugar and cinnamon until smooth, adding more milk if needed. Add food coloring or cocoa. Spoon into a decorator's bag and pipe on the words.