Total Time
50mins
Prep 30 mins
Cook 20 mins

Yummy fall recipe! You could use a ginger extract instead of the grated ginger in this recipe, just a few drips. I got this out of a magazine called EAT but modified it. The original called for ice cream instead of icing but it was way too messy for my 2 year old. If you do want to use the ice cream: instead of icing you need a 1/2 gallon vanilla ice cream, softened. Combine it with the ginger in a bow. Line a 13x9 baking dish with plastic wrap and spread the ice cream mixture over the plastic wrap, sprinkle with toffee bits pressing lightly into ice cream. Cover and freeze at least 4 hours.

Ingredients Nutrition

  • 1 (8 ounce) container vanilla frosting, at room temp
  • 2 -3 teaspoons grated fresh ginger or 12-1 teaspoon ground ginger
  • 12-34 cup English toffee bits
  • 1 (14 ounce) package gingerbread mix
  • 1 14 cups lukewarm water
  • 1 egg
  • 1 (12 ounce) jar caramel ice cream topping
  • 6 gingerbread cookies, broken in half

Directions

  1. Preheat oven to 350°F; grease or line 12 muffin cups and set aside.
  2. Prepare gingerbread mix according to package directions, using lukewarm water and egg. Divide batter evenly among muffin cups.
  3. Bake for 18-20 minutes or until a wooden toothpick inserted comes out clean.
  4. Let cool completely, mix together vanilla frosting and ginger.
  5. When cupcakes are cool, frost with frosting and sprinkle with toffee baking bits.
  6. Just before serving heat up caramel sauce in saucepan. Place half of gingerbread cookie on top each cupcake and drizzle with caramel sauce.