Gingerbread Hot Chocolate Cupcakes

These Gingerbread Hot Chocolate Cupcakes are just what you need to kick off the Christmas season!

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®

• Preheat oven to 350 degrees and line pans with cupcake liners.
• Combine cake mix, eggs, melted butter, sour cream and milk until smooth.
• Fill cupcake liners ¾ full and bake for 15-20 minutes or until an inserted knife comes out clean.
• Let cool.
• 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.
• Frost your cooled cupcakes and top with Gingerbread PEEPS!

NOTE: Crush cookies with a blender and then sift them so that you use the fine pieces. This way, you can 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!

Recipe: Your Cup of Cake