CHOCOLATE GINGERBREAD CUPCAKES

Chocolate Gingerbread Cupcakes image

These luscious cupcakes have a touch of semisweet chocolate in the batter and white chocolate in the filling. They melt away fast at our house. -Patricia Harmon, Baden, Pennsylvania

Provided by Taste of Home

Time 55m

Yield 1 dozen.

Number Of Ingredients 12

Ingredients

1 package (8 ounces) cream cheese, softened
1/2 cup white baking chips, melted and cooled
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1-1/2 cups confectioners' sugar
1/2 cup marshmallow creme
CUPCAKES:
1 package (14-1/2 ounces) gingerbread cake/cookie mix
2 teaspoons pumpkin pie spice
1/2 teaspoon ground ginger
2 ounces semisweet chocolate, melted
Grated semisweet chocolate

Steps:

Preheat oven to 375°. Beat first four ingredients until blended; gradually beat in confectioners' sugar. Fold in marshmallow creme. Refrigerate, covered, while preparing cupcakes., Line 12 muffin cups with paper liners. Prepare cake mix batter according to package directions, adding pie spice and ginger before mixing. Stir in melted chocolate., Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., Using a sharp knife, cut a 1-1/2-in. circle, 1 in. deep, in top of each cupcake. Carefully remove cut portion and reserve. Fill each with about 2 tablespoons filling; sprinkle with grated chocolate. Replace tops, pressing down lightly. Dust with additional confectioners' sugar. Refrigerate leftovers.

Nutrition Facts : Calories 356 calories, Fat 15g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 359mg sodium, Carbohydrate 52g carbohydrate (41g sugars, Fiber 1g fiber), Protein 4g protein.