Bite sized morsels of happiness, Chocolate Ganache filled Gingerbread Cups are sweet and lightly spiced. A wonderful addition to your holiday table or cookie tray. So simple and completely addicting, you may end up keeping them all for yourself.
Can you tell me…what’s better than the smell of gingerbread baking in your house? Nothing….maybe bacon…but let’s stick to the sweet stuff for now. Plus, you can’t really ship a tin of crispy bacon to friends and family all across the country…well, you can but it may not be tasty unless it’s candied bacon. Then go for it, my friends. But when it comes to cookies…my favorite is gingerbread. Not because it’s better tasting these Chocolate Chip Cookies or my favorite magic bars, they’re all tied for first place in my book…but the smell of gingerbread when it’s baking is completely intoxicating. And if you’re not feeling especially festive it can snap you right out of your bah hum bug mood pretty quickly. The Who’s should have dropped some freshly baked gingerbread right at the Grinch’s doorstep.
So, I bake a ton of gingerbread starting in October when I have to make 50 batches of these mummies because everyone loves them. I try to vary my recipe every once in awhile with a few twists like adding chocolate chips or swirling with lemon cream cheese but THIS recipe…this one is special. This one….I wanted to keep all to myself. BUT I made them as part of The Great Food Blogger Cookie Swap and had to ship them off to some very lucky bloggers who also shipped cookies off to some OTHER lucky bloggers…it’s like a giant chain letter but with cookies….and all to raise money to help cure kid’s cancer.
So, knowing these Gingerbread Cups had a philanthropic purpose made it a little easier to tie them neatly with a big bow and ship them off to their respective destinations. The Great Food Blogger Cookie Swap is hosted by Lindsay from Love and Olive Oil and Julie of The Little Kitchen. Both of them work tirelessly every year to make the event success and fun for all of the participants. This year, in partnership with OXO, Land O’Lakes and Dixie Crystals, the event raised $7,000 for Cookies for Kids’ Cancer.
These Chocolate Ganache Filled Gingerbread Cups are super easy to make using the very same dough from my Classic Gingerbread Cookies. You need to use a mini muffin tin to create the little cups and then whip up an easy ganache filling while the cookies are cooking. They’ll need about 30 minutes to chill and firm up before you can start shoveling them in your mouth. And you will….you will shovel them in, I promise you that. Now I need to make another batch for myself before my “healthier” eating plan kicks in.
Chocolate Ganache Filled Gingerbread Cups
- 1/2 cup unsalted butter at room temperature
- 2 1/2 cups all purpose flour
- 1/2 cup granulated sugar
- 1/2 cup molasses
- 1 large egg at room temperature
- 1 tablespoon balsamic vinegar
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 8 ounce semi-sweet chocolate chips
- 1 cup heavy cream
- 1 teaspoon instant coffee granules
- In a bowl of an electric mixer, beat the butter until light and fluffy.
- In a separate small bowl, whisk together the flour, baking powder, ground ginger, baking soda, cinnamon, cloves, nutmeg and salt. Set aside.
- Add the sugar to the butter and beat until light and fluffy. Turn the mixer to low and mix in the molasses, egg and balsamic vinegar. Slowly add the dry ingredients to the bowl and continue mixing until thoroughly combined.
- Cover and chill about 2 hours or until the dough is easy to handle.
- Preheat oven to 350 degrees.
- Using your hands, roll approximately 1 tablespoon of dough into a ball and place in a mini muffin pan. Using your index finger, lightly press down on the dough to create a well. Repeat with the remaining dough. Bake for 8-10 minutes or until the dough is set. Remove from the oven and press down the center with a spoon to form the cup. Allow to cool for 2 minutes in the pan then remove from the muffin pan and cool completely on a wire rack.
- While the gingerbread is cooling, make the ganache. In the top of a double boiler over simmering water, cook the chocolate, heavy cream and coffee granules until smooth and warm, stirring occasionally. Using a spoon, carefully fill each cup with ganache. Place the gingerbread cups on a baking sheet and transfer to the refrigerator to cool for 15-30 minutes or until the ganache is firm to the touch.
- Store in an airtight container at room temperature for up to 5 days.