This Gingerbread Hostess Cupcake is sure to put you in that Christmas spirit!
Ingredients[]
For the Filling[]
- 4 tablespoons unsalted butter, at room temperature
- 1 cup powdered sugar
- 2 teaspoons vanilla
- 3 tablespoons heavy cream
- 1 cup marshmallow creme
For the topping[]
- 1 box Baker's white chocolate, chopped
- 1 TBSP Crisco
For the Icing[]
- 1 stick unsalted butter
- 2 tablespoons milk
- 2 cups powdered sugar
- 1/4 tsp vanilla bean paste
- 1/4 tsp cinnamon
- chocolate brown food coloring
Directions[]
For the filling[]
- Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners’ sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme.
- Spoon the filling into a pastry bag with a medium tip; I used a star tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill).
For the topping[]
- On medium power, melt the chocolate and Crisco in the microwave, stirring after every 30 seconds until smooth.
- Dip the tops of the cupcakes in the chocolate. Place in the refrigerator to set up for a few minutes.
For the icing[]
- Using a mixer, beat the 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners’ sugar and cinnamon until smooth, adding more milk if needed. Add food coloring if needed. Spoon into a pastry bag with a #1 tip pipe onto the cupcakes to decorate.
Store in the refrigerator.