Chocolate gingerbread is gingerbread’s elegant sister. It has the warm spices we love in gingerbread combined with the earthy depth of chocolate. Topping this rich, tender loaf with silky cream cheese frosting is the best possible choice to take it over the top. It’s a lovely loaf to enjoy during the holiday season and beyond. Enjoy it with a hot drink for a cozy, comforting winter treat.
The tradition of enjoying the Nutcracker Ballet at Christmastime has been in my family for over 20 years. The Nutcracker Land of Sweets is a magical theme that has me mesmerized. Gingerbread, candy canes, gumdrops and billowy clouds of pink frosting are what dreams are made of. And that’s exactly what these dreamy cupcakes are made of. The cupcake flavor is a subtle spice cake. The recipe is adapted from a Martha Stewart cake recipe I made last summer. The original cake was paired with blackberry jam, but I knew plum jam would be perfect for these cupcakes. I topped them with a mildly sweet, fluffy Swiss meringue buttercream.
Part of the fun of making these cupcakes began at the store as I collected the sweets to decorate the cupcakes. Another perk of the job is taste testing the candy. I discovered that purple spice drops are licorice flavored and red spice drops are cinnamon. Who knew?
You might also like my Nutcracker Land of Sweets inspired candy bark. It’s a delightful holiday bark I designed that is often imitated. To view it, click here.
In early September, I saw someone announce the fall season on social media. In addition to people pointing out that it was too early for the announcement, the word police corrected the person with the word autumn. Since both terms are correct, we can call the season whatever we prefer. I think autumn is a pretty sounding word, so I’ll use it for the rest of this post. Whatever you call it, these Pumpkin Spice Mini Loaves are a perfect little celebration of the season. They have just the right amount of pumpkin spices, making them so fragrant that your kitchen will smell like cozy autumn heaven.
I call them loaves because I originally made them in mini loaf pans. They’re so cute and delicious that I often give them as holiday gifts. This year I decided to try them in ramekins and I loved the results! I used 6-ounce ramekins, but you can use 8-ounce ramekins, any size mini loaf pans, a muffin pan or even an 8 or 9-inch loaf pan. Keep in mind that baking times will differ. To find the ramekins I used, click here.