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Ginger and Chocolate Cupcakes

Cupcakes | 17th September 2011 | By

 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 is 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.

Ginger Chocolate Cupcakes

They had a delicious gingerbread taste, but had 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.

Ginger and Chocolate Cupcakes
Yields 12
A lighter version of gingerbread with a lemony tang and fragrant aroma. A sweet and spicy bite with the added depth of chocolate.
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Cook Time
20 min
Cook Time
20 min
  1. 125g unsalted butter
  2. 125g molasses sugar
  3. 1 tbsp treacle
  4. 75ml sour milk (can be made by stirring a tsp of lemon juice into the milk and leaving for a few minutes to thicken)
  5. 1 large egg (I used a duck egg)
  6. 2 tablespoons marrow and ginger jam.
  7. 180g flour (half wholemeal, half white)
  8. 1 tsp baking powder
  9. ¼ tsp bicarb of soda
  10. 1 tsp ground ginger
  11. pinch of sea salt
  12. 50g dark spiced orange chocolate - roughly chopped
  1. 125g unsalted butter
  2. 250g sieved icing sugar
  3. 2 tsp lemon juice
  4. 3 tbsp of syrup from the marrow and ginger jam
  5. 12 pieces of crystallised ginger (optional)
  6. 20g dark spiced orange chocolate - chopped for sprinkling on top (optional)
  1. Melt butter in a large pan together with the sugar and treacle.
  2. Allow to cool a little whilst I getting on with weighing the flour and chopping the chocolate.
  3. Mix in sour milk and stir until smooth.
  4. Beat in the egg.
  5. Stir in the marrow and ginger jam.
  6. Sift in the dry ingredients and stir to combine.
  7. Stir in the chocolate, reserving 24 pieces to place on top.
  8. Spoon mixture into 12 cupcake cases, drop in 2 pieces of chocolate on each one and bake at 180℃ for 20 minutes.
  9. Turn out onto a rack and leave to cool.
  1. Creamed butter with icing sugar until almost white.
  2. Beat in 2 tsp lemon juice and the jam syrup.
  3. Spoon into a piping bag and using a star nozzle pipe the buttercream onto the cupcakes.
  4. Decorate with ginger and chopped chocolate if desired.
Tin and Thyme
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  1. Joanna @ Zeb Bakes

    17th September 2011 at 8:59 am

    How elegant! I am just coming to terms with cupcakes, I am usually so late in following trends that they have gone out of fashion and are tiptoeing back in by the time I get there. I like your piping!

  2. Karen S Booth

    17th September 2011 at 10:31 am

    GINGER! I love ginger so any addition of it in chocolate cakes is a winner for me, and marrow and ginger jam is on my preserving menu this weekend after a kind neighbour left a rather large barrow of them on my doorstep before running away!
    Those wee cakes look DELICIOUS ~ great photos.

  3. Chele

    17th September 2011 at 12:56 pm

    I don’t see anything wrong with your piping skills at all, they look perfect to me. Such wonderful looking cupcakes ;0)

  4. C

    17th September 2011 at 5:06 pm

    They look fabulous – great piping and decoration. I know what you mean about total coverage vs swirl in the centre – I chop and change what I do.

    I really like the Primrose Bakery cupcake recipes, I’ve had lots of success with them, and this looks like a great way of adapting the recipe!

  5. Janice

    17th September 2011 at 5:57 pm

    Just perfect!

  6. tea with hazel

    17th September 2011 at 9:41 pm

    love the sound and look of these..i’d love to try the way how much baking powder did you use?

  7. Dom at Belleau Kitchen

    18th September 2011 at 6:47 am

    So much ginger doing the rounds at the moment but I think these beat them all hands down! I live your icing too. I keep promising myself to learn how to ice stuff. One day…

  8. Choclette

    18th September 2011 at 8:49 am

    Jo – thank you. It always gives me a thrill when someone says one of my cakes looks elegant – it so isn’t me 😉 Fashion in cakes may not be your thing, but you’re right up there on the bread front.

    Karen – he he, have fun with those marrows! Where would we be without spices, it’s hard to imagine food now with none of my favourites ginger, cinnamon, cardamom and chilli.

    Chele – thank you. I think it’s the piping bags themselves I really need practice with.

    C – thank you. Yes, I’ve only had successes with Primrose Bakery recipes so far. So you’ve not come down on one side or the other re centre swirl or complete swirl?

    Janice – you say the nicest things.

    Hazel – thank you and thanks for pointing out baking powder omission -now rectified.

    Dom – The ginger must be a reflection of our need to warm ourselves up in all these autumnal gales. When it comes to decorating, mostly I just find it a faff and really, when it comes down to it, I like a cake to look home made.

  9. Kim

    18th September 2011 at 5:20 pm

    Mmmmm, ginger is one of my all time favourite things! These look lovely and the piping looks fab! I love the decoration, too. I’m always chopping and changing between full cover piping and little swirls in the middle, it usually depends how much buttercream I’ve got; it’s a right pain to run out before they’re all done! Cute cases too, where are they from?

  10. MissCakeBaker

    18th September 2011 at 6:35 pm

    It is definitely ginger season – I had some lovely stem ginger loaf yesterday by the sea. The piping looks v good!

  11. cityhippyfarmgirl

    19th September 2011 at 3:30 am

    Beautiful! They look gorgeous.

  12. the caked crusader

    19th September 2011 at 7:23 am

    How lovely – chocolate and ginger is a combination I’ve really grown to love; I didn’t like it at all when I was younger.

  13. Choclette

    19th September 2011 at 6:01 pm

    Kim – thank you. Good tip about how much piping to do depending on quantity. I can’t remember where I picked up the cupcake cases, but the make is “Easybake”.

    MCB – you are right, I’m seeing ginger all over the net. Eating ginger loaf by the sea sounds fab.

    CityHippy – thank you.

    CC – hard to imagine, but glad you’re on board now 😉

  14. celia

    20th September 2011 at 11:26 pm

    Ooh, they do look good, thanks Choc! We’re going through a ginger phase at the moment – we’ve just got hooked on Rochester Ginger Drink!

  15. Johanna GGG

    24th September 2011 at 12:23 pm

    these look lovely – I can’t master the whole piping business and I find it adds so much icing to the cake that I am loathe to do it unless necessary – but it does look pretty when done well

  16. BeadBag

    6th November 2011 at 2:02 pm

    this recipe looks terrific.
    Shirley R.

  17. Maya Russell

    13th February 2013 at 6:20 am

    I’ve never had ginger cupcakes before. I love gingerbread and ginger biscuits covered in chocolate so these look good.


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