Preheat your oven to 375°F (190°C) and spray a 24-cup mini muffin tin with non-stick cooking spray.

Press the wonton wrappers into the muffin cups, forming a flower shape.

Pre-bake the wrapped cups for 5-7 minutes until golden brown.

Cook the ground beef in a skillet over medium-high heat for 6-8 minutes until browned.

Reduce heat and stir in cream cheese, green onions, soy sauce, garlic powder, and ginger, mixing until smooth.

Fill each wonton cup with the beef filling about three-quarters full.

Bake the filled cups for 8-12 minutes, watching for golden color and bubbling.

Cool for 5 minutes, then garnish with sesame seeds and chives before serving.