gingerbread cupcakes with white chocolate-cream cheese ganache
from vanillasugarblog.com

1 box of Trader Joe’s Gingerbread mix

Bake the cupcakes according to the package, but instead of using a pan use 12 cupcakes. Mine were done baking in about 17- 20 minutes.

Let cool completely and start on the ganche.

White chocolate-cream cheese ganache
½ - ¾ cup of high quality white chocolate
Good splash of heavy cream
4 ounces of room temp cream cheese
Pinch of sea salt

In a saucepan, over very low heat, melt the white chocolate with the heavy cream. When the chocolate is just melted, add in the room temp cream cheese and start mixing. You will be mixing for a while to get it to a nice glossy, smooth texture. Add in the sea salt. Taste test.

When the Ganache is just about combined, take off the heat and finish mixing. Make sure your cupcakes are ready to go and be frosted as the white chocolate Ganache does NOT stay melted for long—it dries up fast.
Pour the Ganache over the cupcakes on a wire rack (or on wax paper).