gingerbread mocha latte cupcakes


only 8 more sleeps till christmas!!!! i am in love with how these cupcakes turned out. they are so cute! between my woodland themed gingerbread buche de noel & these gingerbread mocha cupcakes, i think i am on a role for holiday themed desserts! after all, it is my favourite baking season & i am an enthusiast for all things christmas.

these cupcakes feature a gingerbread, coffee & chocolate flavour with a whipped vanilla buttercream. just like a mocha latte! i like to add a touch of whipping cream to the buttercream to make it extra light & fluffy. i topped each cupcake off with a gingerbread cookie & striped straws to make them extra festive. plus a touch of bob's red mill's coarse turbinado sugar as the sprinkles. i love using a more natural sprinkle, especially in a treat like this as i always use raw sugar in my coffee too.

so bring these cupcakes to your next holiday party, as a special treat for your co-workers (bonus points) or make them while you binge watch christmas movies! adults & kids will have so much fun decorating these cupcakes.



for the gingerbread mocha cupcakes

  • 1/2 cup vegetable oil

  • 3/4 cup light brown sugar, packed

  • 2 tablespoons molasses

  • 1 large egg

  • 1/4 cup full-fat yogurt

  • 1/4 cup strong brewed coffee

  • 1 teaspoon vanilla extract

  • 1 1/4 cup bob's red mill all purpose flour

  • 1/4 cup cocoa powder

  • 1/2 teaspoon bob's red mill baking powder

  • 1/2 teaspoon bob's red mill baking soda

  • 1/4 teaspoon fine salt

  • 1 teaspoon ground ginger

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon ground nutmeg

for the vanilla buttercream

  • 1 cup unsalted butter, softened

  • 3-4 cups powdered sugar, or to taste

  • 1 teaspoon vanilla extract

  • 2 tablespoons whipping cream

  • 12 gingerbread men, for topping

  • 4 red & white twisted straws, cut into 12 pieces

  • bob's red mill coarse turbinado sugar, for sprinkeling


  • preheat oven to 350 degrees. line a 12 cup muffin tray & set aside.

  • in a large mixing bowl whisk together the oil, sugar, molasses, egg, yogurt, coffee & vanilla extract until well blended.

  • stir in the flour, cocoa powder, baking powder, baking soda, salt, ginger, cinnamon, cloves & nutmeg. beat until batter is silky smooth, about 2 minutes.

  • evenly divide mixture amongst the prepared muffin tray & bake for 18-20 minutes. let cool completely before frosting.

for the vanilla buttercream

  • in the bowl of a stand mixer fitted with the paddle attachment add butter & sugar. beat until fluffy, about 5 minutes.

  • add the vanilla & whipping cream. beat an additional 60 seconds, until the cream is fully incorporated.

  • transfer to a piping bag fitted with a star tip. pipe each cupcake as desired. top with a gingerbread cookie, twisted straw & a sprinkle of turbinado sugar.