chocolate chip gingerbread cake

I got this recipe from my friend Liz Barrett. I really liked the way she made this cake into cupcakes and put a buttercream frosting{with cinnamon} on them. Or you can do the bundt cake. I don't really like making bundt cakes because I have a terrible bundt pan.
Of course, this is a wonderful recipe for the holidays but it sounded good for our Sunday dessert so I made them yesterday. :)
This recipe is from "Luscious Chocolate Desserts" by Lori Longbotham (Chronicle Books, 2004).

Chocolate Chip Gingerbread {Cup}Cake{s}

2-1/2 cups, plus 2 tablespoons all-purpose flour
1/2 cup natural cocoa powder, such as Hershey's, plus additional for dusting
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
1 (12-ounce) package miniature semisweet chocolate chips
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
1-1/4 cups sugar
1 teaspoon pure vanilla extract
2 large eggs
1 cup dark molasses
1 cup hot water

* Position a rack in the middle of an oven heated to 350 degrees. Butter and flour a 10-cup bundt pan.

* In a medium-large bowl, whisk together 2-1/2 cups flour, 1/2 cup cocoa powder, baking soda, salt, ginger, cinnamon, allspice, cloves, nutmeg and pepper.

* Toss chocolate chips with remaining 2 tablespoons flour in a medium bowl.

* Beat together butter, sugar and vanilla with an electric mixer on medium-high speed in a large, deep bowl, occasionally scraping down sides of bowl with a rubber spatula, for about 3 minutes, until light and fluffy. Reduce speed to medium and add eggs, one at a time, beating well after each addition.

* In a 4-cup glass measure or small bowl, whisk together molasses and hot water. Reduce mixer speed to low and add flour mixture alternately with molasses mixture in 3 batches, occasionally scraping down sides of bowl with spatula and beating just until blended.

* Fold in chocolate chips.

* Transfer batter to prepared pan. Bake for 55 to 60 minutes, until cake begins to pull away from sides of pan and is firm to the touch.

* Cool cake in pan on wire rack for 20 minutes. Invert cake onto rack and cool completely.

* Serve, lightly dusted with cocoa and cut into wedges.

* Makes 8 to 10 servings.