White Christmas Spiced Chocolate Cupcakes with Mini Gingerbread Houses

We partnered with @MomentsofSugar to create these spiced chocolate cupcakes with mini gingerbread houses! These treats make for the perfect family project while you watch and sing along to Irving Berlin’s White Christmas this holiday season.

STEPs 1-3

In the bowl of a stand mixer, beat butter with paddle attachment on high for a minute until smooth and creamy. Scrape down the sides of the bowl. Add brown sugar and molasses, and mix together on high speed until fully combined. The butter may split or separate but this is okay. Add egg and beat for 1 minute on high to combine. 

In a large bowl, combine flour, salt, ginger, cinnamon, and allspice. Add the dry ingredients to the wet ingredients, and mix on low speed just until everything is combined and a clumpy dough comes together. 

Dump dough out onto a large piece of plastic wrap. Wrap tightly and chill in refrigerator for 2 hours or overnight, up to 3 days. 

steps 4-6

On a clean index card or piece of paper, create your gingerbread house templates. Cut out 1 shape for the front and back (1 inch x 1 inch), 1 shape for the sides (1 inch x 1 inch), and 1 shape for the roof (1 inch height x 1.5 inch length).

Remove dough from refrigerator. If chilled for over 3 hours, let dough soften for 15 minutes on the counter before rolling out. 

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Roll out dough on a well-floured surface to about ¼ inch thick. Place the “front and back house” shape on top of the dough, with a small sharp knife, cut out the shape. Repeat this until you have 24 pieces. 

steps 7-9

Place all pieces on the baking sheet at least ½ inch apart. Bake for 10 minutes. Let cool completely. 

With the whisk attachment on a stand mixer, whisk together powdered sugar and meringue powder. Add water while mixing. 

The perfect consistency will be very thick but will flow off of the whisk attachment back into bowl, and smooth out after 10 seconds. If it’s too thick, add a bit more water. If it’s too runny, add a little more powdered sugar. 

Place icing into a bag and tie the top very tightly with a rubber band. This can be made ahead of time and kept in the refrigerator for up to 4 days.

STEPs 10-12

Decorate parts of the gingerbread houses with royal icing at least 1 hour before assembling. This will give the icing time to harden. 

To assemble the houses, pipe strips of icing on the inside edges of the “front” piece. Carefully place two “side” pieces on. Pipe strips of icing on the inside edges of the “back” piece and push that gently against the edges of the “side” pieces. Put aside to repeat steps with other pieces until all 12 houses are partially put together. 

Return to the first partially put together house. Place icing on the tops of the triangles of the front and back pieces. Gently place two roof pieces on top, holding there for a few seconds. Then, pipe a strip of icing along the top middle seam of the roof. Repeat with the rest of the houses. Let icing dry.

steps 13-17

Preheat oven to 350 degrees F. Place cupcake liners into wells of cupcake pan.

In a large bowl, combine flour, granulated sugar, cocoa powder, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt. Whisk well and set aside.

In a medium bowl, combine brown sugar, vegetable oil, melted butter, eggs, and milk. Whisk well for 2 minutes. 

Pour wet ingredients into dry ingredients and whisk until just combined.

Fill each cupcake well 2/3 of the way and bake for 18-20 minutes. Cupcakes are done when a skewer inserted in the middle comes out clean. Let cool completely.

steps 18-20

In the bowl of a stand mixer with a paddle attachment, beat butter on high speed until creamy. Beat in cream cheese until well combined. 

Add powdered sugar 1 cup at a time. Beat for 2 minutes between sugar additions. Frosting will become white and very fluffy. Beat in salt. 

With the mixer on low, stream in heavy cream or milk and then vanilla. Beat on high for 1-2 minutes. Frosting should be white and fluffy, and should be able to hold shape. Place into a bag fitted with desired tip.

When cupcakes are cooled, pipe frosting onto cupcakes. Place mini gingerbread houses on top of frosting, pushing down slightly into place. Stick a spring of rosemary on the side to resemble a Christmas tree. Sift powdered sugar to resemble snow.