Gingerbread Kit Kat Cupcakes
These Gingerbread Kit Kat cupcakes are such a fun holiday treat! And the best part is that they’re so simple to make.
RELATED READING: Love Gingerbread? Try Gingerbread House Hot Cocoa Bombs
Gingerbread Kit Kat Cupcakes
Here at Ruffles and Rain Boots, I love baking during the holiday season. I got a wee-bit “Internet famous” for my Lazy Girl’s vanilla cupcake recipe because it was so easy the kids can make it.
But this? We’re going to use a boxed cake mix for this cupcake recipe which means you don’t have to check if your flour is expired. How’s that for simple?
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Must-Know Tips for Making Cupcakes
- Don’t over mix the batter. It’s tempting to get it as smooth as silk but overworking the gluten will affect the cooked cake.
- Always let the cupcakes cool completely before you frost or decorate. If you want to see what frosting sliding off a cupcake looks like, frost them warm – I won’t yuck your yum.
- I have included a homemade frosting recipe, however, if you have a favorite premade frosting, use that.
- Make the cupcakes in advance (up to 3 days before serving) but store them in an air-tight container.
RELATED READING: White Chocolate Christmas Fudge
Kit Kat Gingerbread Cupcakes
Below are the step by step instructions for these tasty treats. Keep this page open and follow along. For a printable version of this recipe, scroll down.
Preheat the oven to 350 degrees. Add cupcake liners to a muffin tin.
Mix the water, cake mix, eggs, and oil in a bowl. Use a mixer and mix for 1 minute on medium speed. Then mix in the ground ginger and molasses for about 30 seconds.
Fold in 1/2 cup of the crushed Kit Kats.
Pour the batter into the cupcake liners 2/3 full. Add more of the crushed kit kats on top. Put in the oven and bake for 18-20 minutes. Let the cupcakes cool.
To make the frosting, mix the butter on high for 2 minutes with a mixer. Add in the vanilla, ground ginger, and molasses and mix.
Pour in the powdered sugar and mix. Alternate with the cream/milk until smooth and stiff peaks form.
Put the frosting into the piping bag and add them to the top of the cupcakes.
If you want to make the chocolate molds, put the candy melts in a microwave-safe bowl and melt based on the directions on the package. Once melted, pour the chocolate into the mold and put them in the fridge to firm up. Pop them out of the mold once they are hard, and put them on the top of your cupcakes.
More Holiday Treats You Might Like
- These Snowman Hot Cocoa Bombs Are Fun Holiday Treat! – Use these as a way to spruce up hot cocoa!
- Yummy Grinch Hot Cocoa Cups – Check these out! They’re unique, and yummy!
- Make These Easy Reindeer Cupcakes The Kids Will Love! – You can’t go wrong with anything reindeer that is a sweet treat!
Please Save or Share This Easy Christmas Cupcake Idea
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Gingerbread Kit Kat Cupcakes
Make this gingerbread Kit Kat cupcake recipe for the holidays. This is an easy recipe using simple ingredients, like a boxed cake mix. Your family and friends will never believe these cupcakes are not made from scratch. To top off the cupcakes, we have a three-part tutorial that makes these cupcakes so charming. First, we made gingerbread buttercream frosting, then added on crushed Kit Kats, and then topped them off with a chocolate gingerbread man
Ingredients
- 1 chocolate cake mix
- 1 cup water
- 1/3 cup cooking oil
- 3 eggs
- 2 teaspoons ground ginger, divided
- 2/3 cup molasses, divided
- 1 cup Gingerbread Kit Kat Candy Bars, crushed
- 1 ½ sticks room temperature unsalted butter
- 3-4 cups powdered sugar
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 cup chocolate chips or meltable candy wafers
Instructions
- Preheat oven to 350 degrees. Line two 12-cup muffin pans with baking liners.
- In a large mixing bowl, add cake mix, water, eggs, and oil. Using an electric hand or stand mixer, mix on medium for 1 minute or until ingredients are thoroughly combined.
- Mix in the molasses and ginger.
- Fold in ½ cup of the crushed Gingerbread Kit Kat Candy Bars
- Add batter into the muffin tin until each is about 2/3 full.
- Sprinkle ¼ cup crushed Kit Kat bars over the batter. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.
- In a large mixing bowl, beat the butter using an electric or stand mixer on high for 2 minutes or until light and fluffy. Mix in the vanilla extract, ground ginger, and molasses.
- Add in the powdered sugar, alternating with the cream until smooth and it forms small stiff peaks.
- Add frosting to the piping bag and frost cupcakes. Sprinkle with the remaining crushed Kit Kat bars.
- To add the chocolate gingerbread embeds, place candy melts in a microwave-safe bowl and melt according to the package directions. Add melted chocolate to the silicone mold and set aside in the fridge until hardened. Pop chocolates out of the mild when hardened and add to the top of the cupcake. Enjoy!
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 411Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 42mgSodium: 45mgCarbohydrates: 73gFiber: 1gSugar: 69gProtein: 2g
All nutrition information is estimated. For accuracy, please calculate your exact brands and ingredients if accuracy is desired.
Meet the Creator
Hi there, I’m Sarah Nenni-Daher. I’m a crafty gal and always have at least 14 projects going at once. I am a crafter, designer, DIYer, and pattern maker. I share my creations here and in the Ruffles and Rain Boots® Shop.
Here at Ruffles and Rain Boots®, you’ll find DIY gnomes, crafts, gifts, cupcakes, laser crafts, and so much more. I love sharing video tutorials over on YouTube and chatting with other crafters in my Facebook groups. We’d love to have you!