Step 1

Preheat the oven to 350F. Line a 12-count cupcake pan with cupcake liners.

Step 2

In a medium mixing bowl, add the flour, baking powder, baking soda, salt, Spicewalla Gingerbread Spice and whisk. In a liquid measuring cup, whisk the milk and molasses to combine.

Step 3

To the bowl of a stand mixer (alternatively, use a hand mixer and large mixing bowl) cream the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time and mix just until incorporated. Add the vanilla extract and mix again; scrape down the sides of the bowl.

Step 4

Reduce mixing speed to low and add the dry ingredients; add the milk/molasses mixture alternatively, beginning and ending with the dry ingredients.

Step 5

Using a cookie scoop or just a spoon, fill cupcake liners ⅔ full. Bake for 16-18 minutes, or until the cakes have risen and a toothpick inserted into its center comes out free of wet batter.

Step 6

Let cakes cool in the pan completely before transferring to a baking sheet lined with parchment and a cooling rack.

Step 7

To the bowl of a stand mixer (or in a mixing bowl if using a handheld mixer) add the softened butter. Sift in the confectioner’s sugar, cocoa powder, and sprinkle in the Spicewalla Hot Chocolate Gingerbread spice; mix on low speed for 1-2 minutes.

Step 8

Bump up the mixing speed to medium; pour in the vanilla extract and salt and mix to combine again. Scrape down the sides of the bowl with a rubber spatula.

Step 9

Spoon in the marshmallow creme and mix once more until fully combined.

Step 10

Transfer about ¼ of the filling to a small pastry bag (or a freezer storage bag) fitted with either a small round pastry tip, or just snipped at the very tip. Transfer the remaining filling to a large pastry bag fitted either with a large round pastry tip, or cut 1-inch from the tip.

Step 11

Add the chopped chocolate and Gingerbread Spice to a heat-proof bowl. To a small saucepan set over medium-high heat, add the cream. Heat cream just until steaming, then pour over the chopped chocolate and spice

Step 12

Leave the ganache untouched for about 5 minutes. Using a wire whisk and starting in the center of the ganache, slowly whisk outward to combine. Whisking slowly will help achieve a shiny ganache.

Step 13

Using a cupcake corer or a small paring knife, core the cupcake nearly all the way through to the bottom.

Step 14

Trim the center cake scrap in half, then pipe in the Gingerbread Hot Chocolate Filling with the large pastry bag. Fill the cupcake, releasing pressure from the pastry bag just before getting to the top of the hole.

Step 15

Top the cupcake now with the reserved center cake scrap. Set aside and repeat with the remaining cupcakes.

Step 16

Once all the Pingüinos have been filled, carefully dunk the tops of each into the glaze. Swirl off any excess then place back on the cooling rack.

Step 17

Repeat with the remaining Pingüinos; let glaze set for about 30 minutes before piping on the swirls (or any design you like!) with the filling in the smaller pastry bag.

Step 18

Store Pingüinos in an airtight container at room temperature for up to three days.