Gingerbread OREO Cupcakes

These Gingerbread OREO Cupcakes are pretty much Christmas perfection and are tasty and easy to make! Perfect for the class or office holiday party or event!

As you can maybe imagine, I’m in a weird post-Hamilton state of mind.

Maybe I don’t recommend seeing Hamilton on a weekend, because then you have to wake up that Monday morning – potentially dark and stormy and so scattered that you give one of your kids two water bottles and the other none – and face the post-Hamilton life. I’ll be fine, I swear, and I’ll be sharing some stories and photos later this week – after I’ve had time to process it. It’s going to take a LOT of soundtrack-listening while roaming around the New England countryside in my minivan. That’s right. It’s also going to take cupcakes. What else is there? I don’t even LIKE cupcakes, but I like these.

It’s the cute faces, the melted chocolate, and the OREO cookies, of course. What else is there?

Gingerbread OREO Cupcakes:

What You Need:

One dozen of your favorite vanilla cupcakes
12 OREO cookies
1 cup brown candy melts
¼ cup white candy melts
2 tsps coconut oil
1 stick butter, softened
2 cups confectioners’ sugar
4-5 tbsp milk
1 tsp red gel food coloring

Yields: 12 decorated cupcakes

What You Do:

1 – Before decorating, ensure your cupcakes are completely cool. Line a plate or baking sheet with wax paper and place both candy melts in a microwave safe bowl. Add coconut oil.

2 – In 30-second intervals, microwave your candy until completely melted.

3 – Use a fork to dip each OREO cookie into the candy melts. Coat completely and place gently on lined sheet and/or plate.

4 – Allow for the candy to set on the cookie.

5 – Make your buttercream by beating butter, confectioners’ sugar and milk on medium speed. Gradually increase to high.

6 – Once the ingredients are smooth and form semi-stiff peaks, the buttercream is done. Take ¾ of the buttercream and place it in a separate bowl.

7 – Color your remaining ¼ buttercream with red gel food coloring and mix until completely tinted. Scoop into a piping bag with a small decorating tip and pipe out two small dots on each coated OREO cookie.

8 – Scoop ¾ of the white/uncolored buttercream in one piping bag with a frosting decorating tip and frost each cupcake.

9 – Scoop the remainder of your uncolored buttercream in another piping bag with a small decorating tip and draw out your gingerbread man’s smile, eyes, and decorative touches (we used a “swirl” technique for the top of his head).

10 – Enjoy, and happy holidays!

These Gingerbread OREO Cupcakes are pretty much Christmas perfection and are tasty and easy to make! Perfect for the class or office holiday party or event!

These Gingerbread OREO Cupcakes are pretty much Christmas perfection and are tasty and easy to make! Perfect for the class or office holiday party or event!

Loving the Christmas cupcakes? Don’t forget to try my Candy Cane Cupcakes too!

Now, have you seen Hamilton yet?

These Gingerbread OREO Cupcakes are pretty much Christmas perfection and are tasty and easy to make! Perfect for the class or office holiday party or event!

Merry Christmas: Candy Cane Cupcakes

These Candy Cane Cupcakes are so easy to bake and decorate, and are just so pretty! We use them for all holiday occasions and they're always a festive hit!

Now I don’t know about you guys, but we can’t get enough of those Christmas baking shows around here.

The thing is, they’re mostly cookies and gingerbread houses, and not a lot of cupcakes. Now it’s true that I’m not into cupcakes (nor waffles, which makes me the laughingstock of my family), but I do make exceptions with the right cupcakes (and waffles). These Candy Cane Cupcakes are an exception. For one, my kids are true bakers – they want to learn technique – and for another, shaping little candy canes out of fondant is a good first lesson in fondant-ing. Yes, I made up that verb.

Candy Cane Cupcakes finished results

Candy Cane Cupcakes:

What You Need:

Cake box mix + ingredients to make one dozen cupcakes
4 oz. white fondant, divided
Red gel food coloring
½ stick butter, softened
1 cup confectioners’ sugar
2-3 tbsp milk
½ cup white sparkly sprinkles, poured into a bowl

Yields: One dozen cupcakes

Candy Cane Cupcakes ingredients

What You do:

1 – Bake cupcakes according to box’s directions and allow to cool completely

2 – As the cupcakes are cooling, prepare your fondant candy canes

3 – Divide fondant in 2 2 oz. spheres – color one red with your food coloring

4 – Then, knead until completely tinted

5 – With each fondant color, shape out ½-inch spheres and then roll them out into long strips

6 – Next, twist one white fondant strip with one red fondant strip

7 – Roll it out until smooth and then shape it to look like a candy cane – trim if necessary

8 – Using an electric or stand mixer, beat together butter, sugar and milk on medium speed, and gradually increase speed to high

9 – Using a frosting bag, frost each cooled cupcake and dip into bowl of sprinkles

10 – Place one fondant candy cane on each cupcake and enjoy!

These Candy Cane Cupcakes are so easy to bake and decorate, and are just so pretty! We use them for all holiday occasions and they're always a festive hit!

These Candy Cane Cupcakes are so easy to bake and decorate, and are just so pretty! We use them for all holiday occasions and they're always a festive hit!

Candy Cane Cupcakes finished results

Candy Cane Cupcakes finished results

Are you loving my Christmas baking? Check out our Peppermint Snowball Cookies too!

These Candy Cane Cupcakes are so easy to bake and decorate, and are just so pretty! We use them for all holiday occasions and they're always a festive hit!

So, do you make Christmas cupcakes too?

These Candy Cane Cupcakes are so easy to bake and decorate, and are just so pretty! We use them for all holiday occasions and they're always a festive hit!