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Hot Chocolate Gingerbread Cupcakes

1 Hrs

INGREDIENTS

1 (15.25 oz) box of chocolate cake mix
3 eggs
½ cup melted butter
½ cup sour cream
¾ cup milk
1 cup unsalted butter, softened
3 cups powdered sugar (more if needed)
1 teaspoon vanilla extract
⅓ cup gingerbread cookies, crushed in a blender
2 6-count packages of PEEPS Gingerbread Flavored Gingerbread Men

INSTRUCTIONS

Preheat oven to 350 degrees F 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 1 tablespoon of milk.
Frost your cooled cupcakes and top with Gingerbread PEEPS!

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!