I absolutely love Georgetown Cupcakes! When I used to live in New York, they were one of my top treats to get! However, I don’t get to go there as much. This means that I haven’t tried their holiday flavors this year. So, I decided to look at their lineup and create my own! Now, these Georgetown holiday cupcakes are super easy. Trust me, I’m the queen of trying to make easy recipes. Also, I made these from box cake mix!
I know box cake mix gets a bad name but the way I transform it makes your mouth water! Although my goal wasn’t to do an exact flavor profile as the Georgetown holiday cupcakes, I wanted to emulate how their website describes them. However, I also wanted two things: easy and doable. After all, I’m not the most savvy when it comes to baking, but these cupcakes were oh so good! My mom even took a batch to work and they were gone within minutes!
The three I decided to do from the Georgetown holiday cupcakes flavors
Base Ingredients for Mrs. Claus’ Cocoa and Chocolate Eggnog
*For Mrs. Claus’ Cocoa and Chocolate Eggnog I split one batter into two using this base recipe:
Duncan Hines Swiss Chocolate Cake Mix (Duncan Hines is the best)
3 Brown Eggs
1/2 cup extra virgin olive oil
1/2 cup water
1/2 cup milk (I used 2% but I think any milk should be fine)
Mrs. Claus’ Cocoa Recipe
What You’ll Need
Base Recipe Ingredients (above)
Base Frosting Ingredients (below)
King size Hershey bar (if doing only this recipe, you need 2 Hershey bars or 1 bar and baking cocoa powder)
Tiny Marshmallows
Instructions
Preheat oven to 350.
Using the base cake recipe above, whisk together all ingredients.
Once that’s done, put cupcake liners in a muffin pan. Start spooning batter into the paper liners. When finished, add 3 tiny marshmallows to the center and cover them with a little bit of batter. Leave about a half inch of space. Bake for about 18 mins, depending on your oven. If you’re unsure, stick a knife or a toothpick in the center of cupcakes.
If cake comes off on the knife, then they need to bake a little longer. I tend to bake in increments of 2 mins when it gets to this point until no cake comes off on the knife.
Frosting:
Cutting the Hershey bar in half, microwave the chocolate in a bowl in 30-second increments until the chocolate is melted. If you’re only doing this cupcake, use the full bar. Set aside and allow to cool.
While that’s cooling, follow the base frosting at the bottom of this post. If you’re doing half like I did, take half of the batter and fold it into the melted chocolate.
Frost the cupcakes and top it off with chopped chocolate and the tiny marshmallows.
Chocolate Eggnog Recipe
What You’ll Need
Base Recipe Ingredients (above)
Base Frosting Ingredients (beloe)
2 Tablespoon Eggnog (I used Southern Comfort Traditional)
1 to 2 teaspoons of Rum Extract (or real rum)
Nutmeg, for garnish
Instructions
Preheat oven to 350.
Using the base cake recipe above, whisk together all ingredients plus 2 tablespoons of eggnog.
Once that’s done, put cupcake liners in a muffin pan. Start spooning batter into the paper liners.
Leave about a half inch of space. Bake for about 18 mins, depending on your oven. If you’re unsure, stick a knife or a toothpick in the center of cupcakes.
If cake comes off on the knife, then they need to bake a little longer. I tend to bake in increments of 2 mins when it gets to this point until no cake comes off on the knife.
Frosting:
Follow the base frosting at the bottom of this post. If you’re doing half
Frost the cupcakes and top it off with a light dusting of nutmeg.
Base Ingredients for White Chocolate Peppermint Cheesecake and Oreo Eggnog Cheesecake
*For the White Chocolate Peppermint Cheesecake and Oreo Eggnog Cheesecake I split one batter into two using this base recipe:
Duncan Hines Classic Yellow Cake Mix (Duncan Hines is the best)
3 Brown Eggs
1/3 cup extra virgin olive oil
1/2 cup water
1/2 cup milk (I used 2% but I think any milk should be fine)
White Chocolate Peppermint Cheesecake Recipe
What You’ll Need
Base Recipe Ingredients (above)
Base Frosting Ingredients (below)
1 to 2 teaspoons of Peppermint Extract
4 ounces Cream Cheese, softened
Half Pack Of Oreos
1/4 cup Butter (half a stick)
White Chocolate Bar (I used Lindt)
Candy Cane, for garnish
Instructions
Preheat oven to 350.
Take 18 Oreos, crush them into fine pieces. Microwave 1/4 cup of butter until melted. Mix together the butter and crushed Oreo.
Put cupcake liners in a muffin pan and start spooning in the crust mixture, pushing the mixture down to form a cohesive crust. Bake for 5 mins. Let cool.
Melt half of a white chocolate bar. Set aside and let cool. In a large mixing bowl, whisk the softened cream cheese. Using the base cake recipe above, mix in together all ingredients plus the peppermint extract and the cooled white chocolate.
Once that’s done, start spooning batter on top of the Oreo crust. Leave about a half inch of space. Bake for about 18 mins, depending on your oven. If you’re unsure, stick a knife or a toothpick in the center of cupcakes.
If cake comes off on the knife, then they need to bake a little longer. I tend to bake in increments of 2 mins when it gets to this point until no cake comes off on the knife.
Frosting:
Follow the base frosting at the bottom of this post. You can add more peppermint extract or melted white chocolate or leave it as it is.
Frost the cupcakes and top it off with chopped white chocolate and crushed peppermint cane.
Oreo Eggnog Cheesecake Recipe
What You’ll Need
Base Recipe Ingredients (above)
Base Frosting Ingredients (below)
2 Tablespoon Eggnog (I used Southern Comfort Traditional)
4 ounces Cream Cheese, softened
Half Pack Of Oreos
1/4 cup Butter (half a stick)
White Chocolate, for garnish
Instructions
Preheat oven to 350.
Take 18 Oreos, crush them into fine pieces. Microwave 1/4 cup of butter until melted. Mix together the butter and crushed Oreo.
Put cupcake liners in a muffin pan and start spooning in the crust mixture, pushing the mixture down to form a cohesive crust. Bake for 5 mins. Let cool.
Melt half of a white chocolate bar. Set aside and let cool. In a large mixing bowl, whisk the softened cream cheese. Using the base cake recipe above, mix in together all ingredients plus the peppermint extract and the cooled white chocolate.
Once that’s done, start spooning batter on top of the Oreo crust. Leave about a half inch of space. Bake for about 18 mins, depending on your oven. If you’re unsure, stick a knife or a toothpick in the center of cupcakes.
If cake comes off on the knife, then they need to bake a little longer. I tend to bake in increments of 2 mins when it gets to this point until no cake comes off on the knife.
Frosting:
Follow the base frosting at the bottom of this post. You can add more melted white chocolate or leave it as it is.
Frost the cupcakes and top it off with chopped white chocolate and crushed Oreos.
Base Frosting Recipe For All Cupcakes
*All four cupcakes have the same base frosting recipe:
1 cup (2 sticks) unsalted butter, softened
2 1/2 cups powdered sugar
1/4 cup heavy whipping cream
1/2 teaspoon vanilla extract
Make sure to share this post and the holiday spirit with your friends! And follow Girl In Gamba on Facebook, Instagram, Twitter, Pinterest, and Bloglovin! Check out all of my holiday posts by clicking here!
Question of the day: What 4 of these Georgetown holiday cupcakes would you like to try at home?
All images are mine, Girl In Gamba.