Gingerbread Cupcakes with Caramelized Mango Buttercream

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These are really good. Mmmm delicious. My daughter made them about 6 months ago and yes, they were a lot of work, but I didn't have to do it. I suggest having someone else make them for you, like your daughter. I don't eat many desserts but this is one where it was difficult to stop eating the cupcakes. I was just browsing through the recipes today and thought I should comment because they are actually quite memorable as far as a cupcake goes, possibly the best cupcake I have ever eaten. Furthermore, I think Bobby Flay seems like a nice man on the Throwdown program and I enjoy the Throwdown show specifically because of his interaction with the participants. He seems quite kind and sincere, someone one I would like to know, or at least someone I would like have make me these cupcakes!!!

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I thought the cupcakes turned out quite well even though I didn't make the ginger syrup. I did make the mango butter cream but wouldn't do it again. There was too much work for the butter cream for such poor results in flavor. Possibly the mangoes weren't as flavorful as they should have been. Next time, I may do an orange flavored cream cheese frosting with the gingerbread.

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The cupcake was good... substituted oil instead of butter to make it moist. BUT... the frosting was not good.... tasted like I was eating slightly flavored butter, terrible. The syrup that needed to be boiled has ruined the 4 cup measuring bowl I used and I am still trying to pry off the hard syrup off the metal mixing bowl of my KitchenAid mixer! I love mangos and was so excited to find this recipe. Cannot believe anyone would think this frosting was good...such a waste! Very Very disappointed!

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These are great cupcakes...well worth the effort and time to make. I read all the reviews prior to starting, and I would suggest anyone do the same. I substituted sour cream (1 cup for the water and ended up using agave nectar instead of honey to carmelize the mangoes simply because I didn't have honey. It worked fine. I used very, very ripe mangoes which I think helped cut down on the time to carmelize. The only problem I had was incorporating the sugar/corn syrup mixture into the frosting...it got very hard, very quickly and I ended up picking rock hard pieces out of the frosting (and I still can't get it off the side of my measuring cup or a spoon that I threw away. The buttercream frosting is very smooth and not rich at all. I made standard sized cupcakes and got 16 out of the batter. I will make these again...Bobby Flay- u da man!!!

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I thought these cups were fantastic! Yes they are a little bit of work but the outcome is well worth it! the cupcakes itself was very moist and the butter cream icing had the taste of mango. This recipe is not to be rushed ...another great recipe by one the best chefs on Food Network!

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I used the recipe out of the throwdown cookbook and the water was omitted from the book recipe. I baked it twice and it fell both times. It was tasty but I could not take them to my office Christmas party being sunk in the middle

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I loved how the cupcakes turned out- and I didn't change a thing about the recipe. I agree that the buttercream was the most challenging part of the whole thing, but it tasted great and not overly sweet as a lot of frostings are almost sickeningly sweet. My boyfriend just got grossed out because he felt like he was eating so much butter that was just sitting on top of a cake. Maybe next time for him I will substitute a cream cheese frosting. Overall a great recipe!!

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first of all.. this recipe is NOT for beginners. I am only 18 years old and I did have some troubles with the recipe. Overall the aare fabulous. I will have to make them a few times to get them right. I used sourcream instead of water in the cupcakes because thats what all the reviews said to do. I studied this recipe and the reviews for a few days before attempting them. also, I did not have dark brown suger or black strap molasses so I used regular brown suger and regular molasses and they were fine. The cake turned out great. I had to cook them for a littl bit longer. Also it made about 17 cupcakes and not 12. I did not make the syrup because I just didnt want to (: .. The frosting took the longest, I bought mango pulp from my local indian market and used a little too much so next time i willl just have to use less but overall the frosting was a good recipe. These cupcakes do take some practice to get right but I would deffinatly recomend them. Good work Bobby! (:

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The cupcakes are good. Sour cream might be a good substitute for the water. The simple syrup does make a lot, needlessly. Make half the batch and save the rest to flavor tea. I bought 3 mangoes, they were underripe. :( I think the mango puree at the Indian store is a great idea. Adding a whole POUND of butter to frosting....wow major overkill and expense. How about a cream cheese frosting with candied ginger on top?

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Ok, I'd like to think I'm no stranger to baking and I took so many of the reviews into account and thought to myself, nah, it'll be fine. This recipe was AWFUL. I love the flavors, but the end result...ugh. I think perhaps a much longer beating time for the eggs separately, or even beating the yolks and the whites separately, might help. I doubled the amount of spices. The frosting was so bland and needlessly difficult. Run down to your local Indian Grocery Store and buy yourself a can of mango pulp....it's yummy and easy. I think that in the future I would use that plus some mango essence...the pulp by itself does not give enough mango-ey flavor.

I even did the whole simple syrup w/ ginger and brushed all the tops w/ it, twice. Didn't help the dryness at all. If I had made this expecting a muffin, perhaps it would've been better, but even as a muffin it needed to moister. It most certainly is NOT a cupcake. I'll make it again using the same flavors but a different method and post a review on the results.