Well I do love some gingerbread on some very random days. But no more so than during the holidays. I keep seeing an endless array of gingerbread goods and I start craving for something gingerbready. Because of all the advertising and all that jazz I bought a bag of gingerbread men and now I have no idea what to do with them. I have this horrible habit of losing interest in snack foods in a short frame of time. So I think I can use them as a garnish for these gingerbread cupcakes. Although since I will be serving them for Thanksgiving this year there needs to be a kick to them. Because every year I start prepping, with my father, the meal at 10pm and continue that until 5am. Only having a chance to sleep until 11am and guests start coming in at 1pm. So I need a little pick-me-up. COFFEE!!
Here are the ingredients needed for this recipe:
- 1 1/4 cups all-purpose flour
- 2 tsp. pumpkin spice
- 1/4 tsp. salt
- 1/4 cup butter, room temperature
- 1/2 cup sugar
- 1/2 cup molasses
- 1 large egg, lightly beaten
- 1/2 cup strong coffee, very hot
- 1 tsp. baking soda
Step 1: In a large bowl, sift together the flour, pumpkin spice, and salt; set aside.
Step 2: In a large bowl, cream together the butter and sugar until light and fluffy.
Step 3: Add the molasses and egg, beat until smooth; set aside.
Step 4: In a small bowl, combine the coffee and baking soda, stir until the baking soda is dissolved.
Step 5: Add the coffee mixture into the molasses mixture. (It will look curdled)
Step 6: Combine the coffee mixture into the dry ingredients and mix until well combined.
Step 7: Line a muffin pan and fill 3/4 full.
Step 8: Bake at 350°F for 20 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Cool completely on a wire rack before frosting.