Gingerbread cupcakes

Ingredients for 12 servings:

• 2 m.-sized eggs
• 100 g sugar
• 100 g butter, room temperature
• 200 g flour
• 3 tbsp cocoa powder
• 2 tsp baking powder
• 90 ml milk
• 12 gingerbread (hearts with filling)
• 100 g butter, room temperature
• 100 g powdered sugar
• 200 g double cream cheese
• 2 tsp gingerbread spice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

for 12 pieces

Beat the butter with the eggs and sugar until fluffy. Mix the flour, cocoa powder and baking powder, and stir into the cream a tablespoon at a time, adding milk as you go. Spoon a tablespoon of batter into the muffin tins, place the gingerbread heart on top and press down lightly. Cover completely with batter. Bake in a preheated oven at 170°C for 25 minutes and let cool. For the frosting: Beat the room-temperature butter with the powdered sugar and spices until creamy. Whisk in the cream cheese by hand. Pipe the mixture onto the cooled muffins using a piping bag and decorate with sprinkles!