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Gingerbread Cupcakes with Cream Cheese Frosting

Reviewed: Dec. 29, 2009
I discovered this recipe a couple of Christmases ago and everyone loves it! My only problem was that every time I made the cupcakes they sank in the middle. I tried all kinds of variations on my mixing time, baking time, etc, but they always sank and I would fill up the dent with frosting (no big loss). This year I searched high and low and couldn't find Dutch process cocoa powder anywhere, so I gave up and used regular cocoa powder... the cupcakes didn't sink!! What is the advantage of the Dutch process I wonder? I recommend regular.
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