Food & Cooking Recipes Dessert & Treats Recipes Chocolate Glaze for Gingerbread Cupcakes By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 23, 2019 Print Share Share Tweet Pin Email Yield: Makes 1 3/4 cups, or enough for 10 large cupcakes Use this recipe when making our Gingerbread Cupcakes. It's also delicious poured over a big bowl of ice cream. Ingredients 6 ounces best-quality bittersweet chocolate or semisweet chocolate 1 cup heavy cream Directions Chop the chocolate into small pieces, and place in a medium bowl. Scald the cream, and pour it over the chocolate. Let the mixture stand 5 minutes, then stir until smooth. Let the glaze stand at room temperature for about 10 minutes. For the smoothest possible surface, carefully dip the cupcakes into the prepared chocolate glaze. Let cupcakes drip, dripped-side down, for several seconds, and then turn right-side up. Allow glaze to set before decorating. Print