Ingredients
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5 tablespoons Unsalted Butter
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¼ cup unsweetened Dutch-process Cocoa Powder
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1 teaspoon Baking Soda
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⅔ cup boiling Water
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1¼ cups all-purpose Flour
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¼ teaspoon Salt
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1 teaspoon ground Ginger
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¾ teaspoon ground Cinnamon
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¼ teaspoon freshly grated Nutmeg
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½ cup packed dark- Brown Sugar
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1 large Egg
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⅔ cup unsulfured Molasses
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Chocolate
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Candied Ginger
Directions
Over the years some of the most popular recipes in Martha Stewart Living have featured the combination of chocolate, ginger, and other spices, including cookies, brownies, and spice cakes. These dapper upside-down cupcakes are the latest variation on the theme.
Steps
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1
Done
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Preheat oven to 350°F. Brush a standard muffin tin with butter; dust with cocoa powder, tapping out excess. Stir baking soda into the boiling water. In another bowl, whisk together the flour, cocoa, salt, ground ginger, cinnamon, and nutmeg. |
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2
Done
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With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Beat in the egg. Add molasses and baking-soda mixture, and beat until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture, and beat until well combined (batter will look lumpy). |
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3
Done
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Divide batter evenly among prepared cups, filling each about halfway. Bake, rotating tin halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tin to a wire rack to cool 15 minutes; invert cupcakes onto rack and let cool completely. Cupcakes can be stored up to 3 days at room temperature in airtight containers. |
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4
Done
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To finish, place inverted cupcakes on a wire rack set over a baking sheet; spoon glaze over cupcakes. Glazed cupcakes can be refrigerated up to 3 days in a single layer in airtight containers; bring to room temperature and garnish with candied ginger before serving |
