CHOCOLATE BROWNIE CUPCAKES

 CHOCOLATE BROWNIE CUPCAKES 

INGREDIENT LIST

• 1 (20-ounce) box brownie mix ( I used Ghirardelli Dark Chocolate with Chocolate Chips)
• 1 teaspoon baking powder
• 1 teaspoon instant coffee or espresso powder
• 3 large eggs
• 1/3 cup unsalted butter, melted or vegetable oil

BROWNIE MIX CUPCAKES INSTRUCTIONS

1. Preheat oven to 350° and line muffin pans with 15 cupcake liners.
2. Add the brownie mix, baking powder, coffee, eggs, and butter to a large mixing bowl.
3. Mix just until combined using an electric mixer or by hand until the brownie batter is combined.
4. Using an ice cream scoop or spoon, batter into cupcake tins.
5. Bake 10 minutes, turn each muffin pan around (meaning front to back), and continue baking for an additional 7 minutes.
6. Leave cupcakes in tins to cool completely on a wire rack (they will continue to bake as they cool).

from: https://www.ladybehindthecurtain.com/how-to-make-cupcakes-from-a-brownie-mix/

Gingerbread

Ingredients

• ½ cup unsalted butter, softened
• ½ cup white sugar
• 1 large egg
• 1 cup molasses (not blackstrap)
• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon salt
• 1 cup hot water

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and line a 9-inch square baking pan with parchment.
2. Beat butter in a large bowl with an electric mixer until creamy.
3. Add sugar and beat until light and fluffy, about 3 minutes. Beat in egg and molasses until smooth.
4. Sift flour, baking soda, cinnamon, ginger, cloves, and salt together in a large bowl.
5. Gradually add flour-spice mixture to molasses mixture, beating well after each addition until well combined. Mix in water until smooth.
6. Pour into the prepared pan.
7. Bake in the preheated oven for 30 minutes. A toothpick inserted in the center should come out clean. If not, continue baking, checking often for doneness, 15 to 30 minutes more.
8. Let cool in the pan before serving.