White Chocolate Cupcakes

One word says it all: L. O. V. E. them.

I just jazzed up an old gingerbread cake recipe I found to make my own. I love all the different flavors—this was a such a moist cake and the white chocolate icing just set it off.

Preheat oven to 325 degrees. Line a baking pan (10×13 pyrex) with parchment paper. I of course did cupcakes, so I just used liners in muffin pans.

In a large saucepan, melt the butter with the sugars, syrup, molasses, cloves, cinnamon and ginger.

Dissolve baking soda in water. Take the saucepan off heat and add eggs, milk and the soda/water mixture. Stir in flour and cocoa, reserving 2 tablespoons or so of the flour. Toss the chocolate chips in the reserved flour (to keep them from sinking to the bottom), then fold in the chocolate chips.

Bake for about 45 minutes until risen and firm. The middle should still be a little damp under the set top, and will sink a little. It’s okay, let it cool in the pan.

While the cake is cooling, make your topping. On medium power, melt chocolate and Crisco in the microwave, stirring after every 20 seconds until smooth. Don’t let it burn.

Now that your cupcakes have cooled, dip the tops of each cupcake into the white chocolate and place in the refrigerator for a few minutes to set up.

If you’re doing piping, make your icing now. Using your mixer, beat the butter, vanilla, milk, confectioners’ sugar and cinnamon until smooth, adding more milk if needed. Add food coloring or cocoa. Spoon into a decorator’s bag and pipe on the words.