Ginger Chocolate Cupcakes &
White Chocolate Butter Frosting

This bread is soooo good, and the mix with with the white chocolate is melt in your mouth divine! I was surprised at how well the two flavors complimented eachother.

I made it into two loves of bread, and then I tried it in cupcakes. The cupcakes were nice, because they were small enough for a snack and very cute! Perfect for Valentine's Day.

Bread/Cupcake Ingredients:

4 t Ginger

1 T Sugar

1 t Baking Soda

1/2 t Cloves

1 t Cinnamon

1 t Pumpkin Spice

2 C Flour

3/4 C Brown Sugar

1/2 C Molases

1 Stick & 3 T Unsalted Butter (Softened)

3 Eggs

1 bag of Semi-sweet Chocolate chips (1/2 cup melted and cooled)

1 C Buttermilk

Preheat oven to 350 degrees. Combine in a small bowl ginger, flour, baking soda, cinnamon, cloves, & pumpkin spice. In a medium sized bowl combine sugar, butter, brown sugar, eggs, molasses and buttermilk. Mix well. Add in melted chocolate. Add dry ingredients and remaining chocolate. Mix well.

For bread, grease bread tins, pour mixture into bread pans and cook at 350 degrees for 40 minutes. For cupcakes, cook at 350 degrees for 18 minutes. Or until you can put a knife into the bread and it pulls out clean.

Remove and let cool on wire rack.

Frosting:

1 bag of white chocolate chips

1/2 Stick of butter

3 T Confectioners Sugar

In medium sauce over medium low heat, add chocolate and butter. Stirring continuously until melted. Add sugar. Allow to cool for 5 minutes. Top the bread or cupcakes with the frosting mixture.

You won't be disappointed!