GINGER SNAP Cupcakes with TOBLERONE Buttercream Frosting

Name: GINGER SNAP Cupcakes with TOBLERONE Buttercream Frosting
Ingredients: 1 cup cake flour; 10 NABISCO Ginger Snaps, finely crushed (about 1/2 cup); 1½ tsp. baking powder; 1¼ tsp. ground cinnamon, divided; ½ tsp. salt; 1 cup butter, softened, divided; ¾ cup granulated sugar; 2 large eggs; 3 Tbsp. molasses; 1 tsp. vanilla extract; 1 vanilla bean, split lengthwise; ¾ cup milk, divided; 2½ cups powdered sugar; 1 bar TOBLERONE Swiss Milk Chocolate with Honey and Almond Nougat, chopped into small pieces

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This dessert recipe was made to impress. Decadent homemade spiced ginger cupcakes are topped with a rich Swiss chocolate and vanilla bean frosting.

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Ingredients

1 cup cake flour
10 NABISCO Ginger Snaps, finely crushed (about 1/2 cup)
1½ tsp. baking powder
1¼ tsp. ground cinnamon, divided
½ tsp. salt
1 cup butter, softened, divided
¾ cup granulated sugar
2 large eggs
3 Tbsp. molasses
1 tsp. vanilla extract
1 vanilla bean, split lengthwise
¾ cup milk, divided
2½ cups powdered sugar
1 bar TOBLERONE Swiss Milk Chocolate with Honey and Almond Nougat, chopped into small pieces