Old Fashioned Gingerbread Cupcakes with Chocolate Fudge Frosting

Preheat the oven to 160 C / 320 F.

Sift flour with salt, baking powder, and baking soda. Set aside.

Prepare baking cups or cupcake wrappers in a muffin tray.

Cream Butter and Sugar until light and fluffy.

Add eggs one at a time scraping the sides of the bowl often.

Next, add the molasses. Scrape sides of the bowl well.

Then add in sour cream, and flour mixture in three batches.

Lastly, add Vanilla and scrape the bowl well to ensure you have a smooth batter.

Use an ice cream scoop to distribute the batter evenly between 12 cupcakes wraps.

Bake in a preheated oven for about 18 to 22 minutes or until the skewer inserted comes out clean.

Chill Cupcake completely before you decorate.

Melt chocolate in a microwave safe bowl or double boiler - Set aside to cool.

Cream the butter, cream, and sugar until light and fluffy.

Add Vanilla and cooled melted chocolate.

Mix well to combine (if chocolate is not cooled it will seize in the buttercream).

Place buttercream into a piping bag with your favorite piping tip and pipe a swirl.

These cupcakes will stay at room temperature in good weather for up to 2 days.

In the fridge for about 4 days if wrapped well.