White Chocolate & Gingerbread Cupcakes Recipe | Christmas Bakes 2022!

Hello lovelies,

Let’s be honest, it wouldn’t be Christmas if I didn’t share a cupcake recipe with you all, would it?

Every year without fail, I love to bake a batch or two (or three… or four…) of christmas cupcakes to share with loved ones. There’s no better feeling than seeing the little ones eyes light right up when you hand them a cupcake filled with christmas toppers, sprinkles and glitter. It’s the best!

Another thing (yes, another thing! haha) I love about making cupcakes during the festive season is the flavour combinations. From gingerbread, to peppermint, to triple chocolate – the list of flavours and flavour combinations is endless!

Now, I can’t take full credit for todays recipe. If you remember back in October, i mentioned I had been super inspired by bakes in Jane Patisserie’s new book ‘Celebrate’, well todays cupcakes are one of them.

As I was skimming through the pages a couple of months back looking for something new and exciting to bake, I came across these white chocolate and gingerbread cupcakes and instantly knew these were a must make. If you know me, you’ll know my love for using ginger during the festive months and white chocolate is my one true love in the chocolate world, so, as you can tell, it was a no brainer, I HAD to make my own!

Let’s just say, these cupcakes certainly didn’t disappoint! They went down an absolute treat with everyone who tried them.

So, if you’d like to get creating your own white chocolate & gingerbread cupcakes, the recipe is below:

---

Category: Sweet Treats

Serves: 16

Prep Time: 10 Minutes

Cook Time: 25-30 Minutes

Decorating Time: 20 Minutes

Overall Time: 60+ Minutes

---

Ingredients You Need For Cupcakes:

• 225g Of Butter / Stork
• 225g Of Caster Sugar
• 4 Large Eggs
• 1tsp Of Vanilla Extract (Optional)
• 225g Of Self-Raising Flour
• 1tsp Of Baking Powder
• 2tsp Of Ground Ginger
• 200g Of White Chocolate Chips

Ingredients You Need For Buttercream:

• 150g Of Unsalted Butter
• 300g Of Icing Sugar
• 200g Of White Chocolate
• 1tsp Of Ground Ginger

Ingredients You Need For Decorating:

• Gold Glitter
• 16 Little Gingerbread Men

{ I made my gingerbread men using my own recipe which I’ll link here: https://ellegracedeveson.com/2016/12/04/blogmas-ginger-bread-men-recipe/ but if you haven’t got the time to make homemade gingerbread men, then most supermarkets have boxes of little gingerbread men for sale – usually at a good price too }

---

How To Make Cupcakes:

• Firstly, gather together your equipment and ingredients, line a cupcake tin with cupcake cases and preheat the oven to 200C / 180C Fan / Gas Mark 6.
• Secondly, in a small bowl, coat 200g of white chocolate chips in some flour. It doesn’t matter what flour you use but for reference I used self-raising as that’s what I’m using for the cupcakes. (The flour helps the chocolate chips to not sink to the bottom of the cupcake whilst baking). Then, set aside.
• Next, in a large bowl, using an electric whisk, beat together the 225g of butter with the 225g of caster sugar until light and fluffy.
• One at a time, beating well between each addition, beat in the 4 large eggs.
• Add 1tsp of vanilla extract and mix in until combined.
• Now, fold in the 225g of self-raising flour, 1tsp of baking powder, 2tsp of ground ginger until just incorporated.
• Then, fold in the 200g of floured white chocolate chips until incorporated into the cupcake mixture (TIP: try not to over mix as the cupcakes will be dense).
• Using a tablespoon or icecream scoop, pour the cupcake mixture into your cupcake cases.
• Place the cupcakes into the oven for around 25 minutes until the tops of the cupcakes are golden and a skewer placed into the centre of the cupcakes comes out clean.
• Once baked, take out the oven and leave to cool in the cupcake tin for 10 minutes before transferring to a wire rack to cool fully.

How To Make Buttercream:

• In a microwaveable bowl, add in 200g white chocolate. Place the bowl into the microwave and in 30 second blasts, blast the chocolate until completely melted. Then, set the melted chocolate aside to cool right down.
• Now, in a large bowl, using an electric whisk, beat the 150g of unsalted butter to loosen it.
• Next, gradually beat in the 300g of icing sugar and 1tsp of ginger until combined and a buttercream has formed.
• Once the melted white chocolate has cooled right down, fold the white chocolate into the buttercream (TIP: if the white chocolate has caused the buttercream to be firm, add a tiny dash of milk to loosen it and make it smooth).
• Place a star shaped nozzle into a piping bag.
• Add the white chocolate buttercream into the piping bag and pipe onto the cooled cupcakes. I start piping from the centre of the cupcake and work my way up.

How To Decorate Cupcakes:

• Once the buttercream has been piped, sprinkle the gold glitter over the top of the buttercream. The more the better I say!
• Finally, to finish off the cupcakes, place a little gingerbread man onto the side of the buttercream.

That’s your White Chocolate & Gingerbread Cupcakes prepared, baked, decorated and ready for you to enjoy!

• 

• 

• 

• 

• 

• 

This flavour combination… a new fav!

The white chocolate works so beautifully with the gingerbread – it was just an explosion of Christmas flavours on the taste buds which excited me massively. I knew these would you delicious being that it’s a Jane inspired cupcake, I just didn’t realise HOW delicious.

I went for quite a simple decoration on my cupcakes as I wanted the flavours to be the main attraction BUT, just take a moment to imagine all the decorating options. You can literally go overboard on sprinkles and no one would bat a eyelid as it’s CHRISTMAS. If you can’t go mad at Christmas, then when can you!

Let me know in the comments if you make these cupcakes yourself and if you do, what your thoughts are. Have you also fallen in love with this combination of flavours?

Sending you all tons of love & hugs as always,

Elle xo