Ginger Chocolate Cupcakes with Lemon
Once the season veers towards autumn, ginger cake becomes most appealing. These ginger and chocolate cupcakes are a lighter version of gingerbread with a lemony tang and fragrant aroma. You’ll find them a sweet and spicy bite with the added depth of chocolate.
I don’t know why, but I really fancied baking something with my marrow and ginger jam yesterday – well jam is probably pushing it as it’s more like sauce! It was a friend’s birthday and as it’s National Cupcake Week, I thought I’d better bake some for her. I adapted a primrose bakery recipe for ginger cupcakes, altering the quantities, using ginger and marrow jam instead of stem ginger and adding bits of chocolate. I also thought this would be a good opportunity to, err, have another go at piping – deep breath, gritted teeth ……
Well, my piping skills obviously need some improvement, but I was reasonably pleased with these. I didn’t break the bag or shoot the nozzle out of the end for a start, that’s got to be progress. I tried total coverage as well as just a whirl in the middle to see which I liked best. Both CT and I felt that full coverage gave the best effect.
They had a delicious gingerbread taste, but with a lighter texture and the ginger was not as strong. Combined with the lemony tang from the ginger and marrow jam, the fragrant aroma and chocolate nuggets, these were real winners; I shall be making them again for sure. Just as well I was giving these away or I might have polished off quite a few of them. That was my friend’s avowed intention anyway.
No Marrow & Ginger Jam?
If you don’t have a cupboard full of marrow and ginger jam like I did, don’t panic. You can use a jar of stem ginger along with some of its syrup instead. Add a little grated lemon zest and you’re done. Lemon marmalade could work too.
Show Me Your Ginger Chocolate Cupcakes
Thanks for visiting Tin and Thyme. If you make these ginger chocolate cupcakes, I’d love to hear about it in the comments below or via social media. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.
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Ginger Chocolate Cupcakes – The Recipe
- 125 g unsalted butter
- 125 g molasses sugar
- 1 tbsp treacle
- 75 ml sour milk
- 1 large egg (I used a duck egg)
- 2 tablespoons marrow and ginger jam.
- 180 g flour (half wholemeal, half white)
- 1 tsp baking powder
- ¼ tsp bicarb of soda
- 1 tsp ground ginger
- pinch of sea salt
- 50 g dark spiced orange chocolate - roughly chopped
- 125 g unsalted butter
- 250 g sieved icing sugar
- 2 tsp lemon juice
- 3 tbsp of syrup from the marrow and ginger jam
- 12 pieces of crystallised ginger (optional)
- 20 g dark spiced orange chocolate - chopped for sprinkling on top (optional)
- Melt butter in a large pan together with the sugar and treacle.
- Allow to cool a little whilst I getting on with weighing the flour and chopping the chocolate.
- Mix in sour milk and stir until smooth.
- Beat in the egg.
- Stir in the marrow and ginger jam.
- Sift in the dry ingredients and stir to combine.
- Stir in the chocolate, reserving 24 pieces to place on top.
Spoon mixture into 12 cupcake cases, drop 2 pieces of chocolate on each one and bake at 180℃ (350℉, Gas 4) for 20 minutes.
- Turn out onto a rack and leave to cool.
- Creamed butter with icing sugar until almost white.
- Beat in 2 tsp lemon juice and the jam syrup.
- Spoon into a piping bag and using a star nozzle pipe the buttercream onto the cupcakes.
- Decorate with ginger and chopped chocolate if desired.
To make a cheat's version of sour milk, stir a tsp of lemon juice into the milk and leave for a few minutes to thicken.