Gingerbread Halloween Cupcakes with Chocolate-Peanutbutter Ganash

Gingerbread Halloween Cupcakes with Chocolate-Peanut Butter Ganash

½ cup butter or butter substitute (room temperature)
½ cup agave syrup
1 large egg
½ cup molasses
1 tbs Mexican vanilla extract
1 ½ cups all purpose flour
A pinch of salt
¼ tsp baking soda
1 ¼ tsp baking powder
½ tsp ground ginger
1 tsp ground cinnamon
½ cup milk (more if needed)

Chocolate-Peanut Butter Ganash

1/3 cup semi sweet chips
1/3 cup heavy cream
3 tbs peanut butter
¼ tsp Mexican vanilla extract

Put all the ingredients in a bowl and put it in the microwave for 30 seconds. Stir, and put it back for another 30 seconds. Whisk the ingredients until a luscious, creamy ganash is formed (about 10 seconds).

Preheat the oven at 350 F.

Cream butter with agave syrup. Add egg, molasses, and vanilla. Mix thoroughly until all ingredients combined. Add half of dry ingredients and half of milk. Do not over mix, and do it again with the second half of dry ingredients and milk.

Spray cupcake paper and spoon in the batter. Bake for about 20 -25 minutes, check for doneness by inserting a toothpick in the middle; if it comes out dry, the cupcakes are done.

Remove from the oven and let them cool at room temperature. Dip them in the ganash and top them off with Halloween decorations.