How to make gingerbread cupcakes with cinnamon cream

Step 1 - preliminary cream preparation

• Heat the heavy cream in a saucepan until hot.
  100 ml heavy cream
• Add the broken chocolate to it and stir until you get a smooth glaze.
  150 g white chocolate
  
• Add cinnamon to the chocolate and mix with a spatula.
  0.5 teaspoon cinnamon
  
• Pour a little cold water over the gelatin and leave for about 5 minutes - after this time, briefly heat it (e.g., in the microwave) and add to the still hot chocolate - mix thoroughly.
  0.5 teaspoon powdered gelatin
  
• Cover the surface of the chocolate with a plastic bag or cling film.
  
• Refrigerate for at least 6 hours to chill - or preferably overnight.

Step 2 - preparing the gingerbread cupcake batter

• Preheat the oven to 170 degrees (fan-forced) or 180 degrees (top/bottom heat mode).
• Pour the dry ingredients for the cupcakes into a large bowl and mix with a spoon.
  190 g wheat flour - all-purpose, 100 g sugar, 2 teaspoons baking powder, 1.5 teaspoons gingerbread spice
  
• Add the wet ingredients to the bowl - rapeseed oil, honey, and eggs.
  120 ml rapeseed oil, 100 g honey, 2 eggs
  
• Mix everything together with a spoon until smooth - the batter will be quite thick. If the ingredients don't combine well, you can add a little milk.
  
• Spoon the batter into the prepared cupcake liners.
  

Step 3 - baking the gingerbread cupcakes

• Place the cupcakes in the oven and bake for about 20-25 minutes - until a dry skewer comes out clean.
• After baking, cool the cupcakes completely before decorating with cream.

Step 4 - preparing the cinnamon cream

• Transfer the chilled chocolate with cream to a large bowl and start mixing with an electric mixer.
  
• Add the chilled mascarpone cheese in portions and mix until combined.
  

Step 5 - decorating gingerbread cupcakes

• Transfer the cream to a piping bag fitted with a nozzle.
  
• Pipe the cream onto the cupcakes.
  
• Decorate the cupcakes as desired - e.g., with gingerbread cookies and colorful sprinkles.