Fresh Ginger Cupcakes

Ingredients

• 1.5 teaspoons baking soda 
• 0.5 teaspoon pepper black freshly ground
• 0.3 cup candied ginger for garnish
• 2 large eggs lightly beaten at room temperature
• 2 cups flour all-purpose
• 0.5 cup ginger fresh packed minced peeled (from 1 [5-inch] piece)
• 0.8 cup granulated sugar 
• 0.8 teaspoon ground cinnamon 
• 0.5 teaspoon ground cloves 
• 0.8 cup blackstrap molasses light such as grandma's (or mild)
• 0.5 teaspoon salt fine
• 0.8 cup vegetable oil 
• 0.8 cup water 

Equipment

• bowl
• sauce pan
• oven
• whisk
• toothpicks
• spatula

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. Place the pans on wire racks and let them cool for 5 minutes.
6. Remove the cupcakes from the pans and cool completely on the racks before frosting, about 1 hour.
7. Sprinkle with the candied ginger, if using.
8. Serve immediately, or refrigerate in an airtight container for up to 3 days.