Spice Cookie Cupcakes

Make a gingersnap cookie dough

Make a Spice cake mix

place a small amount of cake mix in your cupcake liner

then a rolled ball of cookie dough

and a little more cake mix

Bake as directed.

This process steams the cookie dough - yummy! Photo provided by Suze:

With the leftover dough, roll dough into balls and bake as directed into cookies. Let cool and crush into crumbs then sprinkle over maple frosting:

Emilee, I promise that the frosting is yummy ;) Another photo provided by Suze.

Gingersnap Cookie Recipe

3/4 cup butter (1 1/2 cubes)

1 cup brown sugar

1 egg

1/4 cup molasses

2 cups flour

2 tsp baking soda

1 tsp ground cinnamon

1 tsp ground cloves

1/2 tsp ground nutmeg, (or grated fresh if you have it)

1/2 tsp ground ginger, (fresh is good too)

1/2 tsp kosher salt

Beat butter and sugar until light and fluffy, then add in egg and molasses.

Combine flour, soda, cinnamon, cloves, nutmeg, ginger and salt together. Mix together and then add half to butter mixture and mix just until combined. Add second half of flour mixture until combined. Cover and chill in refrigerator for 3 hours.

Roll into balls and coat balls with white sugar and place on greased baking sheet.

Bake at 350 degrees for 10 minutes or convection oven for about 8 minutes.

Makes about 30 cookies.