PULL-APART GINGERBREAD MAN

Pull-Apart Gingerbread Man image

Provided by Food Network Kitchen

Categories dessert

Time 1h

Yield 24 servings (2 cupcakes per)

Number Of Ingredients 10

Previous Next

4 sticks (2 cups) unsalted butter, at room temperature
3 tablespoons unsulfured molasses
1 tablespoon chocolate-hazelnut spread, such as Nutella
3 cups confectioners' sugar
1/2 cup unsweetened cocoa
1 teaspoon ground ginger
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
48 mini cupcakes (preferably gingerbread), liners removed
Assorted gumdrops, candies and royal icing, for decorating

Steps:

For the ginger-molasses frosting: Beat the butter, molasses and chocolate-hazelnut spread with an electric mixer on medium-high speed in a large bowl until completely smooth. Scrape down the sides of the bowl. Add the confectioners' sugar, cocoa, ginger, vanilla and salt and beat on medium low, increasing the speed as the ingredients begin to incorporate. Beat on medium high for a few seconds until the frosting is completely smooth.
For the gingerbread man: Arrange the cupcakes on the platter in a gingerbread man shape (use about 14 cupcakes to make the head, 14 to make the arms and chest and 20 to make the tummy, legs and feet).
Transfer the frosting to a large pastry bag fitted with a star tip and pipe swirls to generously cover each cupcake top (the frosting on each top should touch its neighbor). Then fill in any gaps with a squeeze of frosting. Decorate as desired with gumdrops and candies. Fill a small pastry bag fitted with a round tip with royal icing and use to decorate as desired.