Preheat oven to 350 degrees. Grease and flour your variety cakelet pan. Tap out the excess flour into the trash.
In a large mixing bowl, add in butter, vegetable oil, brown sugar, and granulated sugar. Mix on medium until light and fluffy. It will take about 2 minutes to come together and cream.
Add in the molasses and mix until combined.
Add in the vanilla and the eggs one at a time. Once the first egg is completely incorporated, add in the second egg.
In a separate bowl, sift the ginger, cinnamon, nutmeg, clove, baking soda, baking powder, and cake flour.
Add a third of the flour and mix on low until combined.
Add half of the buttermilk into the batter and mix until combined. Repeat with another third of flour, buttermilk, and then a third of flour again. At this point, all of the flour and buttermilk should be incorporated.
Scoop batter into the 6 cake cavities and give it a tap on the counter. Place into the oven for 28 to 30 minutes or until done. To check to see if the cakes are done, place a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs on it, it's done. If it has raw batter, it still needs a few minutes.
Let the cakes cool in the pans for about 15 - 20 minutes. Turn the cakes out onto a clean counter. If need be, give it a few taps on the counter to get them out.
Place on the cooling rack and let the cakes cool completely before adding the ganache.
In a microwave-safe bowl, add in the white chocolate chips and heavy cream.
Microwave for 30 seconds. Stir to combine.
Microwave for another 30 seconds and stir again. Give it a good stir to incorporate the heavy cream. It can take a minute of stirring or more to get the ganache to come together.
If there are still a few lumps, microwave for 20 more seconds and stir until lumps are gone.
Pour the warm ganache on top of the cooled cakes. I spooned it out by the tablespoon so I had more control of the ganche to make sure I got everything covered that I wanted.
Add some festive sprinkles on the tops of the cakes while the ganache is still warm and dripping.