These are the gluten-free chocolate cupcakes from VCTOTW, made into ginger-chocolate with the suggestion in the regular chocolate section - 2 TB of ginger powder into the batter, some chopped candied ginger in the batter, and a piece of candied ginger on top.
They had a really good flavor but were too dense. I think it was my fault because we added some extra flour and cocoa powder based on my experience with the regular chocolate cupcake recipe. When I make them again, I will still add the extra cocoa powder but nix the extra flour. Also, my new oven temperature is not accurate at all (knowledge thanks to my oven thermometer) and I wonder whether it was stable enough.