Hot Chocolate Gingerbread Cupcakes

INSTRUCTIONS

1. Preheat oven to 350 degrees F and line pans with cupcake liners.
2. Combine cake mix, eggs, melted butter, sour cream, and milk until smooth.
3. Fill cupcake liners ¾ full and bake for 15-20 minutes or until an inserted knife comes out clean.
4. Let cool.
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 1 tablespoon of milk.
6. 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!