Ghirardelli Mini Gingerbread-Chocolate Chip Cupcakes With Molasses Buttercream
Test Kitchen Tips:
For standard-size cupcakes, place 18 paper baking cups in two 12-cup muffin pans. Coat cups with cooking spray. Prepare batter and spoon into cups, filling almost full. Bake at 350 degrees F until a wooden pick inserted in center comes out clean, 18 to 20 minutes. Remove from pan to a wire rack, and cool completely, about 15 minutes. Frost as directed.
Store cupcakes in an airtight container at room temperature for up to 3 days.