GINGER SNAP Cupcakes with TOBLERONE Buttercream Frosting

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

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

1

Preheat oven to 350°F

2

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

3

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.

4

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

5

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

6

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.