INGREDIENTS
2 cups all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
1/2 teaspoon fine salt
3/4 cup light (or mild) molasses, such as Grandma’s
3/4 cup vegetable oil
3/4 cup granulated sugar
3/4 cup water
1 1/2 teaspoons baking soda
1/2 cup packed, peeled, and minced fresh ginger (from about 1 [5-inch] piece)
2 large eggs, lightly beaten, at room temperature
1 1/2 recipes Whipped Cream Cheese Frosting
1/4 cup small-dice crystallized or candied ginger, for garnish (optional)
INSTRUCTIONS
Heat the oven to 350°F and arrange a rack in the middle. Line 2 (12-well) muffin pans with 9 paper liners each; set aside.
In a medium bowl, whisk together the flour, cinnamon, cloves, pepper, and salt to break up any lumps and aerate; set aside. In a large bowl, whisk the molasses, oil, and sugar together until smooth.
In a large saucepan, bring the water to a boil over medium-high heat. Whisk in the baking soda, then whisk in the molasses mixture until combined; remove from the heat. Using a rubber spatula, stir the minced ginger into the molasses mixture.
Whisk the dry ingredients, a little at a time, into the batter until just combined. Using the rubber spatula, stir in the eggs until just combined.
Fill the muffin wells about three-quarters of the way. Place the muffin pans side by side in the oven and bake for 9 minutes. Rotate the pans front to back and side to side and bake until a toothpick inserted into the center of the cupcakes comes out clean, about 8 to 9 minutes more.
Place the pans on wire racks and let them cool for 5 minutes. Remove the cupcakes from the pans and cool completely on the racks before frosting, about 1 hour. Sprinkle with the candied ginger, if using. Serve immediately, or refrigerate in an airtight container for up to 3 days.
Source: http://www.chow.com/recipes/30505-fresh-ginger-cupcakes
