Newborn Ginger Babies I (espresso)

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 30
• 2 cups all-purpose flour
• 2 tablespoons all-purpose flour
• 1/4 cup instant espresso powder
• 3 tablespoons unsweetened cocoa
• 1 tablespoon ground ginger
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup unsalted butter, softened
• 1 cup light brown sugar, packed
• 4 large eggs, at room temperature
• 2 tablespoons fresh ginger, grated
• 2 cups light molasses
• whipped cream, for garnish
• lemon peel, for garnish

Recipe

• 1 heat oven to 350°f grease and flour a mini muffin pan. combine flour, espresso powder, cocoa, ginger, salt and baking powder in large bowl. beat butter and brown sugar in large mixer bowl on medium-high speed until light and fluffy.
• 2 reduce speed to medium; add eggs one at a time, beating 1 minute after each addition. beat in grated ginger and molasses. fold in dry ingredients with a rubber spatula just until blended. divide batter among prepared pans. bake 10 minutes or until done.
• 3 cool in pans on wire rack 10 minutes. invert cooled cakes and top with whipped cream and candied lemon peel.