Ghirardelli Mini Gingerbread-Chocolate Chip Cupcakes With Molasses Buttercream

Step 1: Gingerbread Cupcake Base: Preheat your oven to 350°F (175°C). In a food processor, combine flour, crystallized ginger, baking soda, salt, cinnamon, and cloves. Process until the ginger is finely ground, about 1 minute.

Step 2: Creaming Butter and Sugar: In a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, approximately 2-3 minutes. Blend in the applesauce until fully incorporated.

Step 3: Egg Incorporation: Add the eggs one at a time, mixing until each is just blended into the batter.

Step 4: Coffee and Flour Alternation: In a separate measuring cup, combine the hot coffee and molasses until well blended. Gradually add the flour mixture to the butter mixture, alternating with the coffee mixture, starting and ending with the flour. Mix on low speed until just combined after each addition.

Step 5: Chocolate Infusion: Gently fold in the semi-sweet chocolate baking chips.

Step 6: Prepare and Fill Cupcake Liners: Place the miniature paper baking cups into the muffin tins and lightly coat with cooking spray. Fill each cup almost to the top with batter.

Step 7: Baking: Bake in the preheated oven for 12-14 minutes, or until a wooden pick inserted into the center comes out clean.

Step 8: Cooling: Remove cupcakes from the pan and let them cool completely on a wire rack, about 30 minutes.

Step 9: Molasses Buttercream Creation: In a large bowl, beat the softened butter with an electric mixer until smooth. Add the molasses and salt, and beat until fully incorporated, about 1 minute. Gradually add the powdered sugar and 3 tablespoons of milk, beating until light and fluffy, about 2 minutes. Adjust consistency by adding more milk, a teaspoon at a time, until desired.

Step 10: Chocolate Tree Formation: Place the remaining semi-sweet chocolate baking chips in a microwave-safe bowl. Microwave on medium power (50% power) in 30-second intervals, stirring until smooth and completely melted, about 1-2 minutes.

Step 11: Piping Chocolate Trees: Transfer the melted chocolate to a piping bag or zip-top bag with a small hole cut in one corner. Pipe small Christmas tree shapes onto a parchment-lined baking sheet.

Step 12: Setting the Trees: Chill the chocolate trees until firm, about 15 minutes. Keep chilled until ready to use.

Step 13: Final Flourishes: Pipe or dollop the molasses buttercream onto each cupcake. Garnish with finely chopped crystallized ginger and top with the chocolate Christmas trees.