Gingerbread cupcakes

Procedure

In a bowl, mix the flour, sugar, gingerbread powder, baking powder, cocoa and gingerbread spice.
Finally, add the eggs, milk, oil, plum jam and mix thoroughly.
Pour the batter into paper muffin cups that we have lined up in a metal or silicone muffin tin. Pour the batter into about 2/3 of the cups.
Bake at 175 degrees for 15–20 minutes. Before removing from the oven.

Melt the chocolate in a water bath. In the meantime, whip the mascarpone, it only takes a moment to make it nice and smooth. At this point, take a spatula and use the spatula to work the melted chocolate into the mascarpone. Put the resulting cream in the refrigerator for a while to cool down a bit. Then mix it lightly and transfer it to a decorating bag with a metal tip.
Decorate the finished cupcakes with cream, sprinkle with cinnamon and decorated gingerbread cookies.