Festive Christmas Cupcakes

Preheat oven to 350º F. Line the muffin tin with paper cupcake liners.

Melt chocolate in a barely simmering double boiler. Set aside. In a large bowl, mix together flour, ginger, cocoa powder, baking powder and sugar.

In a separate bowl, whisk the eggs, rum and oil together; add the melted butter, yogurt and melted chocolate, mixing to incorporate all ingredients. Gradually add the flour mixture and stir until the dry ingredients are just moist.

Evenly divide the batter between the prepared muffin cups, filling each of the 12 cups three-quarters full. Bake for 20 to 25 minutes, or until a wooden toothpick inserted in the center of the cupcake comes out clean. Cool in the pan on a wire rack for 5 minutes. Remove cupcakes from pan and let cool completely.