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Gingerbread Hot Chocolate Cupcakes


  • 1 15.25 oz box chocolate cake mix
  • 3 eggs
  • ½ C. melted butter
  • ½ C. sour cream
  • ¾ C. milk
  • 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®


  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!