3 cups all purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon ground cloves1 teaspoon salt
1½ cups sugar
⅔ cup unsulfured molasses
2 large eggs
1 cup (2 sticks) unsalted butter, melted
⅓ cup hot water
9 ounces fresh ginger, peeled and minced (1 cup) or substitute 2 teaspoons ground ginger
ground ginger, for dusting, or minced crystallized ginger
Preheat oven to 350°F. Line standard muffin tins with paper liners. Whisk together flour, baking soda, baking powder, salt, cinnamon, ground cloves (and ground ginger, if using). In another bowl, whisk sugar, molasses, and eggs until smooth; whisk in melted butter and the hot water. Stir in flour mixture until just incorporated, then stir in minced ginger.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes (cupcakes will not be domed.)
Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers
To finish, dollop whipped cream onto cupcakes. Dust lightly with ground ginger or sprinkle with minced crystallized ginger. Serve immediately.