Finely chop the chocolate. In a bowl, place the flour, cocoa, ⅓ teaspoon of soda, ⅓ teaspoon of baking powder, and 1 teaspoon of gingerbread spice. Mix well.

In a tall container, such as a blender jar, crack the egg. Add sweetener and whip into a fluffy mass.

Pour the oil into the fluffy mass in a thin stream, continuously whipping.

Once the ingredients are well combined, gradually add the dry ingredients (preferably one tablespoon at a time), continuously mixing.

Add the chocolate to the uniform mass and mix with a spoon.

Transfer about 1 large spoonful of the mixture into cupcake molds (the dough should not be more than ¾ of the mold's height). Decorate the top with holiday sugar sprinkles. Put in an oven preheated to 180°C (356°F). Bake until risen and set, about 15-20 minutes.

Enjoy warm or cold.