Preheat oven to 180 °C. Grease a muffin tray or place paper cups in it.
For the batter, melt the chocolate with the butter in a bain-marie. Beat the eggs, sugar and vanilla sugar until frothy. Sift flour with baking powder and stir into the egg mixture. Stir in the melted chocolate.
Pour batter into muffin tins and bake for about 15-20 minutes (test with chopsticks). Then allow to cool completely.
In the meantime, for the topping, mix butter, cream cheese, powdered sugar and ginger powder. Refrigerate.
Use a piping bag to pipe the topping onto the cupcake bases and garnish with candied ginger.
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