Chocolate Gingerbread Cupcakes

Chocolate Gingerbread Cupcakes

These cupcakes are extremely easy and utterly delicious. Eat them as they are or you can frost and decorate them first.

Serves12 Origin North America
Preparation 5 mins Heat rating (No heat)
Cooking 25 mins Ease (Very easy)
Vegetarian Yes


tsp Allspice
1 tsp Ground Cinnamon
2 tsp Ground Ginger
190g flour
65g unsweetened cocoa powder, sifted
¾ tsp bicarbonate of soda
¼ tsp salt
200-225g caster sugar
115ml melted butter or cooking oil
1 egg
1 tsp vanilla extract
185ml yogurt
60g dark chocolate chips or chops


Preheat oven to 170°C.
Line muffin pan with paper liners.
In a small bowl, mix together flour, cocoa powder, ginger, cinnamon, baking soda, allspice, and salt.
In a large bowl, whisk together sugar, oil, egg, yogurt and vanilla until smooth. Add dry ingredients to the wet and mix, but do not over mix, leave it somewhat lumpy or you will have a tough muffin. Add in chocolate chips and fold in. Scoop batter into prepared muffin cases till three quarters full. Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting or serve as is.

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