Chocolate-Ginger Cupcakes

Preheat oven to 350 degrees F. Line eighteen 2 1/2-inch muffin cups with paper bake cups or coat with nonstick cooking spray; set aside. In a large bowl, combine flour, cocoa powder, baking powder, baking soda, ground ginger and salt; set aside.

In a medium bowl, whisk together buttermilk, granulated sugar, oil, eggs, crystallized ginger and vanilla. Add buttermilk mixture to flour mixture. Beat with a wire whisk just until combined.

Fill muffin cups 2/3 full with batter. Bake 12 to 15 minutes or until a toothpick inserted in centers comes out clean. Cool in cups on a wire rack 5 minutes. Remove from cups; cool completely on a wire rack. Sprinkle with powdered sugar before serving. If desired, garnish with raspberries and mint leaves.