Oh, heyyyy. Remember me? That chick who used to post new recipes three or four times a week? Yeah, I miss her, too.
My days of impromptu, mid-day baking might be over, but with a little bit of planning I've been able to work around it and I think I have a workable baking schedule. This means our weekends are going to be excessively dessert-laden, but it's all in the name of Lemon Sugar, right?
So, these cupcakes have been on my baking list the last few holiday seasons, but got bumped for one reason or another. They're TOTALLY a holiday flavored cupcake, but perfect for a little something different.
Plus, this brown sugar buttercream? My favorite, ever. It tastes like cookie dough. It's the one buttercream that I really can't get enough of, and I may or may not have eaten gingerbread cookie men dipped in frosting for lunch one day. YUM.
The cupcakes have a very rich, dark chocolate flavor, and just a hint of gingerbread flavor. They are awesomely moist and crumbly and a tiny bit spicy, and paired with brown sugar frosting, they're sure to be a quick favorite. I nestled a fudge-dipped gingerbread man on top of each cupcake (gotta love Trader Joe's) and I just think these are an adorable holiday treat.
I should add that this recipe is kind of long and involved, but sometimes the extra effort is worth it - and that's definitely the case here. My best tip when making complicated recipes is to pre-measure all of your ingredients, and read the method through a couple of times. It's still long and tedious, but it definitely makes it easier - and you can pretend like you're on a cooking show while you're dumping your little pre-measured bowls of ingredients into the mixer. ( Not that I've ever done that. Really. Shhhh ...)
Hope you love these. Enjoy!
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