Preheat oven to 180C/350F/Gas 4 and line cupcake pans with 18 cupcake liners.

Using an electric handheld or stand mixer, combine all of the chocolate gingerbread cupcake ingredients in a mixing bowl and beat until combined.

Use an ice cream scoop to evenly distribute the cupcake batter between the liners - about ¾ full.

Bake in the preheated oven for 20 minutes or until an inserted toothpick comes out clean.

Leave the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely before frosting.

To make the frosting, use an electric handheld or stand mixer and add the butter, powdered sugar, cinnamon, cream, and vanilla to the bowl.

Beat on medium speed until creamy and smooth and stiff peaks form.

Transfer the frosting to a large piping bag fitted with a large star tip.

To make the sprinkles mix place the different sprinkles in a bowl and stir to combine.

Pipe a thick ring of frosting around the edge of the cupcake and dip into the bowl of sprinkles to cover well.

Pipe a swirl of frosting on top of the sprinkles layer.

Insert a gingerbread man Peep into the frosting. Enjoy and Happy Holidays!