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Hot Chocolate Cupcakes with Gingerbread Frosting!

Gingerbread Hot Chocolate Cupcakes

Ingredients

  • HOT CHOCOLATE CUPCAKES:
  • 1 15.25 oz box chocolate cake mix
  • 3 eggs
  • ½ C. melted butter
  • ½ C. sour cream
  • ¾ C. milk
  • FROSTING:
  • 1 C. unsalted butter softened
  • 3 C. powdered sugar more if needed
  • 1 tsp. vanilla extract
  • 1/3 C. gingerbread cookies crushed in a blender
  • Gingerbread PEEPS®

Instructions

  1. 1. Preheat oven to 350 degrees and line pans with cupcake liners.
  2. 2. Combine cake mix, eggs, melted butter, sour cream and milk until smooth.
  3. 3. Fill cupcake liners ¾ full and bake for 15-20 minutes or until an inserted knife comes out clean.
  4. 4. Let cool.
  5. 5. Gingerbread Frosting: Beat butter until smooth. Add 2 cups powdered sugar, vanilla extract and finely crushed gingerbread cookies. Slowly add in more powdered sugar until you reach your desired consistency. If it gets too thick, add in 1 tablespoon of milk.
  6. 6. Frost your cooled cupcakes and top with Gingerbread PEEPS!
  7. NOTE: I crushed my cookies with a blender and then sifted them so that I only used the fine pieces. This way, I could pipe the frosting out with no clumps. If you don’t want to use cookies, you can add a little cinnamon and ginger to the frosting instead!