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Gingerbread Cupcakes

5 tablespoons unsalted butter
1/2 cup granulated sugar
1/2 cup molasses
1 whole egg
1 egg yolk
1 1/4 cups flour
1 tablespoon Hershey's cocoa powder
1 1/4 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon baking soda
1/2 cup warm/hot milk-do not boil

1. Preheat oven to 350F. Prepare muffins tin with paper liners.
2. Blend all dry ingredients together. Set aside.
3. Cream together butter and sugar. Add egg and yolk. Mix together. Add molasses and mix again. Then add all of the dry ingredients to this mixture. Stir slightly, then add the warmed milk. Stir until well mixed. Add mix to the muffin tins.
4. Bake for about 20 minutes, but check at 15-18 minutes, as they cook quite fast. Remove from oven when done.
5. When totally cool, frost with either buttercream or cream cheese frosting.
6. These are yummy and different! Caution-you will be asked for the recipe!
Yield: 12 cupcakes

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