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1
To make the cupcakes, combine the granlated sugar, fresh ginger, and 3/4 cup water in a small saucepan and bring to a boil over high heat.
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2
Cook until the sugar has melted and the mixture thickens slightly, about 2 minutes.
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3
Remove from the heat and let infuse for 30 minutes.
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4
Then strain the ginger syrup before using.
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5
Meanwhile, preheat the oven to 350F.
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6
Line 12 muffin cups with paper liners and spray the liners with cooking spray.
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7
Sift together the flour, baking powder, baking soda, salt, ground ginger, cinnamon, and cloves into a medium bowl.
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8
Whisk the melted butter, oil, brown sugar, eggs, and molasses together in a large bowl.
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9
Add the dry ingredients and stir until the batter is smooth.
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10
Fill each paper liner with 1/3 cup of the batter, to come about 1/4 inch below the top of the liner.
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11
Bake just until the tops feel firm and a toothpick inserted into the center comes out with a few moist crumbs attached, 12 to 15 minutes.
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12
Remove from the oven and brush the tops liberally with the ginger syrup.
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13
Let sit in the pan for 5 minutes before removing.
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14
Let cool completely on a wire rack before frosting.
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15
To make the frosting, heat the 2 tablespoons butter in a large saute pan over high heat.
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16
Add the mangos and cook until caramelized and soft, about 10 minutes.
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17
Transfer to a food processor and process until smooth.
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18
Pass the mixture through a medium-mesh strainer into a bowl.
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19
Discard the solids.
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20
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks on high speed until creamy and pale yellow, about 5 minutes.
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21
Spray a heatproof measuring cup with cooking spray.
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22
Combine the sugar and corn syrup in a saucepan and bring to a full rolling boil over medium-high heat.
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23
Cook without stirring until the syrup reaches the soft-ball stage, 238 to 242F on a candy thermometer.
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24
Immediately pour it into the measuring cup to halt the cooking.
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25
Add a small amount of the syrup to the beaten egg yolks, turn the mixer on to high speed, and beat for about 5 seconds.
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26
Continue stopping the mixer, adding syrup, and beating in the same manner until all of the syrup is incorporated.
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27
Beat the mixture until it is completely cool.
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28
Add the remaining 2 cups butter, a few pieces at a time, beating until incorporated before adding the next pieces.
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29
When all of the butter has been blended in, add the vanilla and the mango puree and beat until combined.
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30
Frost the top of each cupcake liberally with the buttercream, and garnish with the candied ginger.
