Newborn Ginger Babies I (Espresso)

• 2 cups all-purpose flour
• 2 tablespoons all-purpose flour
• 14 cup instant espresso powder
• 3 tablespoons unsweetened cocoa
• 1 tablespoon ground ginger
• 34 teaspoon salt
• 12 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

1. Heat oven to 350F Grease and flour a mini muffin pan.
2. Combine flour, espresso powder, cocoa, ginger, salt and baking powder in large bowl.
3. Beat butter and brown sugar in large mixer bowl on medium-high speed until light and fluffy.
4. Reduce speed to medium; add eggs one at a time, beating 1 minute after each addition.
5. Beat in grated ginger and molasses.
6. Fold in dry ingredients with a rubber spatula just until blended.
7. Divide batter among prepared pans.
8. Bake 10 minutes or until done.
9. Cool in pans on wire rack 10 minutes.
10. Invert cooled cakes and top with whipped cream and candied lemon peel.

flour, flour, espresso powder, unsweetened cocoa, ground ginger, salt, baking powder, unsalted butter, light brown sugar, eggs, fresh ginger, light molasses, whipped cream, lemon peel

Taken from www.food.com/recipe/newborn-ginger-babies-i-espresso-263586 (may not work)