Ingredients
1 package (8 ounces) cream cheese, softened1/2 cup white baking chips, melted and cooled1/2 teaspoon vanilla extract1/4 teaspoon salt1-1/2 cups confectioners’ sugar1/2 cup marshmallow cremeCUPCAKES:1 package (14-1/2 ounces) gingerbread cake/cookie mix2 teaspoons pumpkin pie spice1/2 teaspoon ground ginger2 ounces semisweet chocolate, meltedGrated semisweet chocolate
Preparation
Preheat oven to 375°. Beat first four ingredients until blended; gradually beat in confectioners’ sugar. Fold in marshmallow creme. Refrigerate, covered, while preparing cupcakes.
Line 12 muffin cups with paper liners. Prepare cake mix batter according to package directions, adding pie spice and ginger before mixing. Stir in melted chocolate.
Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Using a sharp knife, cut a 1-1/2-in. circle, 1 in. deep, in top of each cupcake. Carefully remove cut portion and reserve. Fill each with about 2 tablespoons filling; sprinkle with grated chocolate. Replace tops, pressing down lightly. Dust with additional confectioners’ sugar. Refrigerate leftovers.
