Do you remember my Ginger Molasses Cupcakes?
The ones that tasted oh, so delicious, but mysteriously sank after I pulled them out of the oven?
Well, not being one to waste a perfectly good cupcake, I salvaged the ones I could, and decided to recreate the others into Gingerbread Truffles! Here they are in the bowl with the leftover cream cheese frosting just waiting to be re-purposed! If you recall, the original recipe called for lots of fresh ginger, so these cupcakes were decidedly spicy! In my opinion, that high level of spice made them even more fitting for a little bite-sized truffle!
Simply mix the cake and the frosting together until well mixed. Roll into one-inch balls and freeze. A dip into a melted white chocolate bath and a decorative drizzle on top made these the perfect holiday treat for Saturday's Christmas party!
A tin full would make a perfect holiday gift!
The fresh ginger is truly the star in these bite-sized goodies.
You won't find another one like them!
Gingerbread Truffles
Cake
From Martha Stewart's Cupcakes
From Martha Stewart's Cupcakes
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 8 ounces (2 sticks) unsalted butter, melted
- 1 1/2 cups sugar
- 2/3 cup unsulfured molasses
- 2 large eggs
- 1/3 cup hot water
- 9 ounces (2 pieces, each 6 inches) fresh ginger, peeled and minced (1 cup)
- (Reduce to 1/2 cup for less spicy cake)
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking soda, and salt. In another bowl, whisk sugar, molasses and eggs until smooth; whisk in melted butter and the hot water. Stir in flour mixture until just incorporated, then stir in ginger.
- Divide batter evenly among lined cups, filling each three-quarters full. Baking, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.
Cream Cheese Frosting
1 stick butter, softened
8 ounces cream cheese
3 cups powdered sugar
1 teaspoon vanilla
pinch salt
Cream ingredients together until well mixed.
To Make Truffles
- Combined baked cupcakes and cream cheese frosting in a bowl. Stir until well mixed.
- Roll into 1" balls.
- Freeze
- Melt 16 ounces white chocolate
- Dip frozen cake balls into melted white chocolate. Let set.
- Put remaining white chocolate into a quart ziploc bag. Snip the corner and drizzle onto the finished truffles.
- Enjoy!
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