Preheat oven to 180C/160C fan. Place cupcake liners in your cupcake rack.
Cream the butter and sugar in the stand mixer/ with the electric hand whisk, until it forms a very pale paste. Add in an egg, waiting until it is properly beaten in until adding the next one.
Add vanilla extract and combine.
Add in the flour and ground spices to the mix. Fold into the mixture gently/ on a low setting.
Divide cake batter equally into two mixing bowls. Add 1 tbsp of milk to each bowl.
Add cocoa powder to one of the bowls, and gently fold into the batter until well combined. If the batter is a bit dry at this stage, you can add another tbsp of milk.
Add half of the white chocolate chips into the gingerbread batter, and the rest into the chocolate batter. Make sure the chocolate chips are thoroughly combined with the batters of each mixing bowl
Using a tablespoon, spoon one level tablespoon of one batter into a cupcake liner, and then alternate with the other batter. Continue to do this until you reach the rim of the cupcake liner.
Repeat with the rest of the cupcake liners.
Time to bake! Bake for 25-30 minutes, until the gingerbread part of the cake is golden. You can check after 25 minutes with a skewer/knife- just poke it through the middle of one of the cupcakes and if the skewer/knife comes out clean, its done!
Allow the cupcakes to cool for 10 minutes on a cooling rack. Now you are done! Enjoy.