This is not the greatest recipe in the world. This is just a tribute.*
See, once I took a recipe for chocolate-gingerbread cookies and combined it with a recipe for ginger molasses cupcakes, and ended up with something that was either a really dense cupcake or a really puffy cookie. They were amazing and rich and chewy. My roommates’ been begging me to make them again and I haven’t made them in like a year.
So this time, I actually just followed the recipe for the cupcakes. It came out pretty darn good, and gingery as fuck. I add powdered ginger and some cocoa just to deepen the flavor. I minced the ginger, which works fine, but I think next time I’ll grate it so there isn’t any chunks. I’m also formulating how to remake my awesome cookie-cake combo, so stay tuned for that.
Adapted from Martha Stewart:
Ginger Molasses Cupcakes (makes 12)
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon powdered ginger
2 tablespoons cocoa powder
1/2 cup butter (1 stick) melted
3/4 cup sugar
1/3 cup unsulfured molasses
2 small eggs
3 tablespoons hot water or milk
4 ounces ginger, peeled and grated (this came out to about 1/3 cup of ginger for me)
Preheat oven to 350 degrees and line a muffin tin with cupcake papers, or spray with canola oil. In one bowl, whisk together dry ingredients. In another bowl, whisk wet ingredients, adding molasses before the eggs. Fold minced ginger into batter. Pour into cupcake papers. Bake for about 15 to 20 minutes, or until an inserted knife comes out clean.
Let ’em cool as long as you can bear it and then serve. You can top these with whipped cream, if you like, but we eat them too fast to even bother with it.
*And yes, Tenacious D references are incredibly hip.