GINGER SNAP Cupcakes with TOBLERONE Buttercream Frosting

Let's whip it up

Prep time:

0 min

Total time:

0 min



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 1, chopped into small pieces

Nutrition facts


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.