1/2 c. cooking oil (coconut, olive blend) or melted butter
1/2 c. molasses
1/3 c. milk
1/2 c. white chocolate chips
Preheat oven to 350.
In a large bowl, whisk together flour, cocoa powder, ginger, baking soda, and salt. In a medium bowl, whisk together sugar, oil, molasses, milk, and eggs, until uniform (this may take some arm work with the molasses!).
Pour wet ingredients into dry and mix until just incorporated. Fold in white chocolate chips.
Line muffin tins with baking cups or spray with cooking spray. (I actually recommend using muffin papers, because these are pretty moist and may fall apart if you don't.) Divide batter into 12 muffin cups, filling about 2/3 full.
Bake for 25 minutes or until a toothpick comes out clean.