These easy-to-make Gingerbread Boy Cupcakes and Gingerbread Girl Cupcakes with chocolate bows and adorable faces will be the hit of your Christmas party. The perfect Christmas cupcakes for your holiday celebration.
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Gingerbread Boy Cupcake
Christmas treats are the most fun treats to make. There are so many characters at Christmastime that you can enjoy and have fun with. It’s fun to make Christmas party treats like this Santa Cheese Board, Rudolph Brownie Treats, snowman hat-topped cookies, and Christmas-themed marshmallows for hot chocolate.
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What You’ll Love about this Christmas Dessert
- These gingerbread cupcakes are so cute. They will be the hit of your party
- Making these cupcakes is a fun way to spend time with the kids at Christmas and let them join in the decorating
Ingredients:
- Baked Cupcakes that have been completely cooled using your favorite cupcake recipe
- Chocolate Frosting – You’ll use this to make a light brown frosting that resembles the color of a gingerbread boy.
- White Frosting like vanilla frosting or cheesecake frosting – You will add a small amount of some type of white frosting to mix with the chocolate frosting to make a light brown color.
- Black Decorating Gel in a squeeze tube – This will be used to make the smile and the eyes.
- Red M&Ms – or Pink Gum Drops – like DOTS candy
- Red Melting Chocolate – This will be used to make the chocolate candy bows for this cupcake
Equipment Needed
- Piping bag
- Large round tip for frosting
- Writing tip for frosting
- Silicone Bow Mold
- Freezer
- Small baking sheet or platter that will fit into your freezer
- Wax Paper or parchment paper
How to Make these Christmas Cupcakes
- Melt the red chocolate melts.
- Fill the silicone bows with melted red chocolate. Use a spreading utensil to smooth out the chocolate on the back of the silicone mold
- Set aside so the chocolate can set up and dry
- In a medium bowl, add all of the chocolate frosting. Reserving some of the white frosting, Gradually mix in the white frosting until it is a light brown color for your gingerbread treats.
- Line your platter or small baking sheet with parchment paper (or wax paper). The platter should be small enough to fit into the freezer.
- Use a large round tip to squeeze the light brown frosting onto the cupcakes. Swirl the frosting into a tall mound on each cupcake.
- Turn the cupcake upside down and gently press it onto the parchment-lined baking sheet to smash it flat.
- Freeze the cupcake for about 30 minutes.
- Meanwhile, fill a piping bag fitted with a writing tip with white frosting and remove your chocolate bows from the silicone mold.
- Trim the bows with kitchen shears.
- Make more bows, if necessary, for more cupcakes.
- Remove the cupcakes from the freezer and gently peel the parchment paper off of the cupcake to reveal a flat and smooth surface.
- While the cupcake frosting is still frozen, you can smooth out any creases or uneven parts of the frosting.
- Going down a little ways from the top of the gingerbread’s head, pipe white frosting with a writing tip in a wavy line all the way across the top of the cupcake
- Add two shiny black eyes with your black gel and a smile.
- Place one red M&M or gumdrop on each side of the smile
- For gingerbread boy cupcakes add a bow to the bottom of the cupcake
- For gingerbread girl cupcakes, add a bow at the top right of the cupcake over the white wavy line
Expert Tips
Black decorating gel tends to run a little bit. It helps if the frosting is still cold when you add the gel. You can probably also put the gel tub into the fridge to slow the liquid down and help it firm up quicker when added to the top of the cupcake
FAQs
Does it matter what flavor of cupcake I use for these Christmas cupcakes?
No. Obviously, a gingerbread or spiced cupcake would go perfectly with a gingerbread man cupcake, but you can also make vanilla cupcakes or chocolate cupcakes
How do You Make a Flat and Smooth-topped Cupcake?
- Use a large round tip to squeeze the light brown frosting onto the cupcakes. Make a mound of frosting on each cupcake.
- Turn the cupcake upside down and gently press it onto the parchment-lined baking sheet to smash it flat.
- Freeze the cupcake for about 30 minutes.
- Remove the cupcakes from the freezer and gently peel the parchment paper off of the cupcake to reveal a flat and smooth surface.
Storing
You can make these cupcakes a couple of days in advance. Keep them in a closed container at room temperature.
More Christmas Sweet Treat Ideas You’ll Love
Serving Size
You should be able to get one dozen gingerbread cupcakes from this recipe
If you make a batch of two dozen cupcakes, you might need more frosting to cover them
Printable Recipe for Gingerbread Cupcakes
Gingerbread Boy and Girl Christmas Cupcake Idea
Adorabel and easy Christmas cupcakes
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Pin
Rate
Servings: 12 servings
Calories: 474cal
Cost: $10
Equipment
- Piping bag Large
- round tip for frosting
- writing tip for frosting
- Silicone Bow Mold
- freezer
- Small baking sheet or platter that will fit into your freezer
- parchment paper or wax paper
Ingredients
- 12 Cupcakes that have been completely cooled using your favorite cupcake recipe
- 16 oz. Chocolate Frosting
- 8 oz. White Frosting
- 1 oz. Black Gel Frosting in a squeeze tube
- 24 Red M&Ms or Pink Gum Drops – like DOTS candy
- 6 oz. Red Melting Chocolate
Instructions
- Melt the red chocolate melts.
- Fill the silicone bows with melted red chocolate.
- Use a spreading utensil to smooth out the chocolate on the back of the silicone mold
- Set aside so the chocolate can set up and dry In a medium bowl, add all of the chocolate frosting.
- Reserving some of the white frosting,
- Gradually mix in the white frosting until it is a light brown color for your gingerbread treats.
- Line your platter or small baking sheet with parchment paper (or wax paper). The platter should be small enough to fit into the freezer.
- Use a large round tip to squeeze the light brown frosting onto the cupcakes. Make a mound of frosting on each cupcake.
- Turn the cupcake upside down and gently press it onto the parchment-lined baking sheet to smash it flat.
- Freeze the cupcake for about 30 minutes.
- Meanwhile, fill a piping bag fitted with a writing tip with white frosting and remove your chocolate bows from the silicone mold
- Trim the bows with kitchen shears Make more bows, if necessary for more cupcakes
- Remove the cupcakes from the freezer and gently peel the parchment paper off of the cupcake to reveal a flat and smooth surface
- Going down a little ways from the top of the gingerbread's head, pipe white frosting with a writing tip in a wavy line all the way across the top of the cupcake
- Add two shiny black eyes with your black gel and a smile
- Place one red M&M or gumdrop on each side of the smile
- For the gingerbread boy cupcakes, add a bow to the bottom of the cupcake
- For gingerbread girl cupcakes, add a bow at the top right of the cupcake over the white wavy line
Notes
nutritional facts are only an estimate
Nutrition
Calories: 474cal | Carbohydrates: 73g | Protein: 3g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 250mg | Potassium: 121mg | Fiber: 1g | Sugar: 60g | Vitamin A: 27IU | Vitamin C: 0.1mg | Calcium: 62mg | Iron: 1mg
