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Gingerbread Hazelnut Crunch Trifles - SO good!
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Mini Gingerbread Hazelnut Crunch Trifles

Servings 1 dozen mini trifles
Author Courtney Whitmore

Ingredients

For the Gingerbread Cake:

  • ½ cup white sugar
  • ½ cup butter room temperature
  • 1 egg
  • 2 ½ cups all-purpose flour
  • 1 cup molasses
  • 1 ½ teaspoons baking soda
  • 1 tablespoon cinnamon
  • 1 tablespoon nutmeg
  • 1 tablespoon ginger
  • ½ teaspoon salt
  • 1 cup hot water

For the Cinnamon Ginger Buttercream:

  • 2 sticks unsalted butter room temperature
  • 4 cups powdered sugar
  • 2 tablespoons cinnamon
  • 1 tablespoon vanilla extract
  • 2 teaspoons ginger
  • 2 teaspoons nutmeg
  • 2 tablespoons heavy cream

For the Hazelnut Crunch topping:

  • 1 cup chopped hazelnuts
  • 1/2 cup brown sugar
  • ¼ cup flour
  • 4 tablespoons butter

Instructions

For the Gingerbread Cake:

  • Preheat oven to 350 degrees and grease a 9×13 brownie pan. Cream together butter and sugar with electric mixer. Add in egg and molasses. In a separate bowl, combine flour, spices, and salt. Slowly add to creamed butter and sugar until combined.
  • Add water and beat for 30 seconds or until combined.
  • Pour into pan and bake 30-45 minutes or until toothpick inserted comes out clean and cake springs away from edges of pan. Once cooled, cut into small chopped squares.

For the Cinnamon Ginger Buttercream:

  • In the bowl of an electric mixer, cream butter until thick and fluffy. Add in powdered sugar 1 cup at a time. Mix well for 2 minutes. Add spices and heavy cream. Beat for 2 minutes or until fluffy. If too thick, add in more heavy cream (or milk).

For the Hazelnut Crunch topping:

  • In a saucepan on medium heat, combine all ingredients and stir until toasted and combined. Spread out on a cookie sheet until cooled. Crumble to topping!
  • Build trifles by layering gingerbread cake, cinnamon ginger buttercream (I used a fluted piping tip) and hazelnut crunch topping! You can also garnish with a gingerbread cookie! Enjoy!