GINGER SNAP Cupcakes with TOBLERONE Buttercream Frosting

Name: GINGER SNAP Cupcakes with TOBLERONE Buttercream Frosting
Prep time: 40 min
Total time: 100 min
Yield: 12
Ingredients: 1 cup cake flour; 10 NABISCO Ginger Snaps, finely crushed (about 1/2 cup); 1½ tsp. baking powder; 1¼ tsp. ground cinnamon, divided; ½ tsp. salt; 1 cup butter, softened, divided; ¾ cup granulated sugar; 2 large eggs; 3 Tbsp. molasses; 1 tsp. vanilla extract; 1 vanilla bean, split lengthwise; ¾ cup milk, divided; 2½ cups powdered sugar; 1 bar TOBLERONE Swiss Milk Chocolate with Honey and Almond Nougat, chopped into small pieces

This dessert recipe was made to impress. Decadent homemade spiced ginger cupcakes are topped with a rich Swiss chocolate and vanilla bean frosting.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

12 cupcakes.

Ingredient list

1 cup cake flour
10 NABISCO Ginger Snaps, finely crushed (about 1/2 cup)
1½ tsp. baking powder
1¼ tsp. ground cinnamon, divided
½ tsp. salt
1 cup butter, softened, divided
¾ cup granulated sugar
2 large eggs
3 Tbsp. molasses
1 tsp. vanilla extract
1 vanilla bean, split lengthwise
¾ cup milk, divided
2½ cups powdered sugar
1 bar (7.1 oz) TOBLERONE Swiss Milk Chocolate with Honey and Almond Nougat, chopped into small pieces

Directions

Preheat oven to 350°F

In medium bowl, combine flour, cookie crumbs, baking powder, 1 tsp. cinnamon and salt.

In large mixer bowl, beat 1 stick butter and granulated sugar with mixer until light and fluffy. Add eggs, molasses, and vanilla extract and beat until well combined.

Gradually beat half of dry ingredients into butter mixture. Continue mixing while alternately beating in remaining flour mixture and 1/2 cup milk.

Scoop batter into paper-lined muffin cups. Bake 20 to 25 minutes. Cool in pans 10 min.; remove from pans. Cool completely.

Beat remaining 1 stick butter, powdered sugar, vanilla bean seeds (scraped from inside of vanilla bean) and remaining 1/4 tsp. cinnamon in a mixing bowl until smooth. Continue mixing while slowly adding remaining 1/4 cup milk. Gently mix in chocolate. Spread over tops of cupcakes. Garnish with additional chocolate chunks, if desired.