Ingredients
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
8 ounces (2 sticks) unsalted butter, melted
1 1/2 cups sugar
2/3 cup unsulfured molasses
2 large eggs
1/3 cup hot water
9 ounces (2 pieces, each 6 inches) fresh ginger, peeled and minced (1 cup)
2 cups heavy cream, whipped to soft peaks
Ground ginger, for garnish
Preparation
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Mix in molasses. Add eggs, 1 at a time, beating after each addition.
Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with hot water and ending with dry. Scrape sides of bowl. Stir minced ginger into batter. Divide batter among muffin cups, filling each 2/3 full.
Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days.) Frost with whipped cream, and sprinkle with ground ginger. Serve immediately.
