INGREDIENTS
Cupcake Batter:
1 1/2 cups
all-purpose flour
1 1/2 tsp
baking powder
1/2 tsp
kosher salt
1/2 tsp
ground ginger
1/2 cup
soft unsalted butter
1 cup
dark brown sugar
1
large egg
1/2 cup
pumpkin puree
1/2 cup
milk
2 tsp
vanilla bean paste (or extract)
Ganache:
6 oz
semisweet chocolate chips (or chopped chocolate bar)
6 oz
heavy cream
kosher salt