Shoofly Cupcakes Recipe
Prep Time:
15 minutes
Cook Time:
20 minutes
Servings:
Ingredients
  • 2 cups all-purpose flour
  • 1 cup packed dark brown sugar
  • ¼ teaspoon salt
  • ½ cup unsalted butter, cubed
  • 1 teaspoon baking soda
  • ½ cup unsulphured molasses
Directions
  1. Preheat the oven to 350 F.
  2. Line a 12-cup muffin tin with paper liners.
  3. In a large bowl, whisk together the flour, brown sugar, and salt.
  4. Mix with your hands or a pastry blender until the mixture looks like coarse crumbs.
  5. Scoop out ½ cup of the crumb mixture and set it aside for the topping.
  6. Stir the baking soda into the remaining crumb mixture.
  7. In a glass measuring cup, stir the molasses into 1 cup of boiling water until dissolved.
  8. Pour the molasses mixture into the crumb mixture and whisk until no dry pockets remain. Don’t overmix. (The batter will be very thin.)
  9. Divide the batter among the liners, filling each about ¾ full.
  10. Sprinkle the reserved crumb topping evenly over each cupcake.
  11. Bake for 20 to 25 minutes, until the tops are domed and spring back when lightly pressed and a toothpick in the center comes out clean or with a few moist crumbs.
  12. Cool in the pan for 10 minutes, then move to a wire rack to finish cooling before serving.