Celebrate Jesus' birth this Christmas with these adorable Baby Jesus cupcakes.  Made with your favorite cupcake mix (whether from a box or from scratch), you just need some Nutter Butter cookies, melted chocolate, and some frosting. 

They are perfect as a craft to create at a party or you can just serve them already made.  We usually have a Happy Birthday, Jesus cake as one of our Christmas desserts, so you can make these cupcakes instead.

Line a baking sheet with waxed paper.  Melt blue candy according to package directions making sure not to overheat. If the candy gets too hot, it will seize. If you want to make the candy thinner (and easier to work with), you can add 1 teaspoon vegetable shortening or coconut oil to the melted candy.

Dip the Nutter Butter cookies about ¾ of the way into the melted candy, allowing excess to drip back into the bowl. Place the cookie on waxed paper and allow to set completely.

Transfer the blue candy to a piping bag and snip the end. Drizzle over the candy-coated portion of the cookies. Allow to dry completely.

Melt the chocolate candy according to package directions making sure not to overheat (since it will seize if it gets too hot). Like with the blue melted candy, you can add 1 teaspoon vegetable shortening or coconut oil to thin the candy (and make it easier to work with).

Using a toothpick, draw two half circles on the uncoated portion of each cookies to be the baby’s eyes.

Transfer the yellow jimmies to a shallow bowl.  Pipe the yellow frosting on each cupcake using an open star tip. 

Invert the cupcake and roll in jimmies to coat.  Place one baby on each cupcake.

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Baby Jesus Cupcakes Recipe

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Ingredients

• 12 cupcakes
• 1 to 2 cups vanilla frosting in yellow
• Yellow jimmies
• 12 Nutter Butter cookies (1 for each cupcake)
• Blue candy melts
• Chocolate candy melts or chocolate flavored almond bark

Tools

• Large open star tip (Wilton 1M Open Star Piping Tip)
• Piping bag
• Toothpick

Instructions

1. Line a baking sheet with waxed paper.
2. Melt blue candy according to package directions making sure not to overheat. If the candy gets too hot, it will seize. If desired, add 1 teaspoon vegetable shortening or coconut oil to make the melted candy pourable.
3. Dip Nutter Butter cookies about ¾ of the way into the melted candy, allowing excess to drip back into the bowl. Place the cookie on waxed paper and allow to set completely.
4. Transfer blue candy to a piping bag and snip the end. Drizzle over the candy-coated portion of the cookies. Allow to dry completely.
5. Melt chocolate candy according to package directions making sure not to overheat. If the candy gets too hot, it will seize. If desired, add 1 teaspoon vegetable shortening or coconut oil to make the melted candy pourable.
6. Using a toothpick, draw two half circles on the uncoated portion of each cookies to be the baby’s eyes.
7. Transfer yellow jimmies to a shallow bowl.
8. Pipe yellow frosting on each cupcake using an open star tip. Invert the cupcake and roll in jimmies to coat.
9. Place one baby on each cupcake.
   
   

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