Ginger and Molasses Cupcakes

• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/2 cups sugar
• 2/3 cup unsulfured molasses
• 2 large eggs
• 1 cup (2 sticks) unsalted butter, melted
• 1/3 cup hot water
• 9 ounces (about two 6-inch pieces) fresh ginger, peeled and minced (1 cup)
• Whipped Cream (unsweetened; page 316)
• Ground ginger, for dusting

1. Preheat oven to 350F.
2. Line standard muffin tins with paper liners.
3. Whisk together flour, baking soda, and salt.
4. In another bowl, whisk sugar, molasses, and eggs until smooth; whisk in melted butter and the hot water.
5. Stir in flour mixture until just incorporated, then stir in ginger.
6. Divide batter evenly among lined cups, filling each three-quarters full.
7. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes (cupcakes will not be domed).
8. Transfer tins to wire racks to cool completely before removing cupcakes.
9. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
10. To finish, dollop whipped cream onto cupcakes, and dust lightly with ground ginger.
11. Serve immediately.

allpurpose, baking soda, salt, sugar, unsulfured molasses, eggs, unsalted butter, water, fresh ginger, cream, ground ginger

Taken from www.epicurious.com/recipes/food/views/ginger-and-molasses-cupcakes-389903 (may not work)