Powdered sugar 2 cups
Vanilla extract 1 teaspoon
Water 2-3 tablespoons
Instructions:
Preheat oven and prepare muffin tins: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Thoroughly grease two muffin tins.
Sift dry ingredients: In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, allspice, ginger, and white pepper until well combined.
Cream butter and sugar: In a large bowl, mix the softened butter and brown sugar until light and airy.
Add wet ingredients: Mix in the eggs one at a time, followed by the molasses and buttermilk.
Combine wet and dry: Slowly mix the sifted dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
Add hot water and raisins: Gently mix in the hot water until the batter is smooth. Stir in the raisins.
Fill muffin tins: Scoop the batter into the prepared muffin tins, filling each cup a little over halfway full.
Bake: Bake for 20-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Prepare icing: While the muffins are baking or cooling slightly, mix together the powdered sugar, vanilla extract, and water in a small bowl until smooth and the desired drizzling consistency is reached. Add more water, one teaspoon at a time, if needed.
Ice the muffins: Drizzle the icing over the muffins while they are still warm. Alternatively, you can dip the tops of the warm muffins directly into the icing.
Cool and serve: Let the muffins cool slightly before serving.
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