Gingerbread Latte Cupcakes

Gingerbread Latte Cupcakes:

• 1 3/4 cup All Purpose Flour
• 1 tsp. Baking Powder
• 1/2 tsp. Baking Soda
• 1 tsp. Ground Cinnamon
• 1/2 tsp. Ground Nutmeg
• 1/4 tsp. Ground Cloves (optional)
• 1/4 tsp. Salt
• 1/2 cup Unsulphured Molasses
• 1/2 cup Strongly-brewed Coffee, (boiling hot)
• 1/2 cup Brown Sugar
• 2 large Eggs + 1 large Egg Yolk, (room temperature)
• 2 tbsp. Ginger, (freshly grated (can be substituted with ground ginger))

Orange-Ginger Buttercream:

• 1/2 cup Unsalted Butter, (softened)
• 3 - 3 1/2 cups Confectioners' Sugar
• 3 tbsp. Orange Juice
• 1 tbsp. Orange Zest
• 1/2 tbsp. Fresh Ginger, (finely grated)
• 1/2 tsp. Vanilla Extract

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Gingerbread Latte Cupcakes:

1. Preheat oven to 350F. Line you cupcake pans with 14-16 cupcake liners.
2. In a bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt until well-combined.
3. In the bowl of a stand mixer, add together the unsulphured molasses, grated ginger, and brown sugar. Mix on medium-low speed for 1 minute, then add in the eggs to beat until creamy, about 1-2 minutes.
4. On low speed, slowly add in the flour mixture just until combined (do not overmix the batter). Still on low speed, pour in the boiling hot coffee to mix just until comined (about 20 seconds).  
5. Fill your prepared cupcake liners to be 3/4th full with batter.
6. Bake for 14-18 minutes, until a toothpick comes out clean. Cool in the cupcake pans for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Orange-Ginger Buttercream:

1. In the bowl of a stand mixer, combine the softened butter and 3 cups confectioners' sugar to mix on medium low speed until well blended.
2. Add in the fresh orange juice, orange zest, vanilla extract, and grated ginger. Beat until creamy and smooth, about 2-4 minutes. (Optional: Add in maple syrup and/or milk to your taste. Add in additional confectioners' sugar, as needed.)
3. Frost the cupcakes once cooled. Enjoy!

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