Gingerbread Latte Cupcakes

The smell of gingerbread is one of those things that instantly evokes Christmas and mom's kitchen and all kinds of good memories!  These luscious cupcakes pair gingerbread with coffee, like a favorite Starbucks beverage! Moist, spicy, with a knock-me-over coffee buttercream on top and a creamy surprise in the center.


cupcake
1 cup canola oil
1 c. sugar
1 c. molasses
2 eggs, room temp, beaten
3 c. all-purpose flour
1 Tbl. ground ginger
2 tsp. cinnamon
1 tsp. allspice
1/2 tsp. nutmeg
1/4 tsp. cloves
1/2 tsp. salt
1 c. hot coffee
1 T. baking soda

Preheat oven to 350 degrees F; line muffin tins with baking cups.
In mixing bowl, combine oil, sugar, and molasses on low speed. Add beaten eggs and combine well.
In another bowl, sift together the flour, spices, and salt. Blend into the molasses mixture until well mixed.
Stir baking soda into the cup of hot coffee and add to the batter, mixing well.  Scrape down bowl with spatula, and be sure to incorporate thicker batter at the bottom and sides, blending completely.
Fill baking cups 2/3 full and bake for 16-18 minutes or until toothpick comes out clean when inserted in center of several cupcakes.   Allow to cool in pan for 5 minutes, then remove and cool on wire rack.

marshmallow creme filling
2 T. hot water
1/4 tsp. salt
1 jar ( 7 oz ) marshmallow creme
1/2 cup butter
1/3 c. confectioners sugar
1/2 tsp. vanilla

In a small bowl, combine the hot water and salt until salt is dissolved.  cool.  In a mixing bowl, beat the marshmallow creme, butter, confectioners sugar, and vanilla until light and fluffy. Add the salt mixture and beat another minute.
Fill pastry bag fitted with med. round tip.  Push into top of cooled cupcake, and squeeze in about 1 T. of filling - you'll see the cake bulge slightly.

coffee buttercream
2 sticks unsalted butter, softened
3-4 c. confectioners sugar
1 tsp. vanilla
1/4 c. heavy cream
1/2 tsp. instant coffee

Add instant coffee to heavy cream and let sit a couple of minutes to soften; stir to dissolve. Stir in the vanilla; set aside.   In mixing bowl, beat the softened butter for 1 minute.  Turn off mixer and add the confectioners sugar.  Mix on low until all sugar is incorporated. Scrape down bowl.  Add coffee mixture and beat on low for 1 minute, then increase speed to med. high and beat for 3-4 minutes, until light and fluffy.  Spoon into pastry bag fitted with large open star tip and swirl frosting on top of filled cupcakes.

Very cute topped with a gingerbread cookie

Makes 30.