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1
Heat the oven to 350 degrees F and arrange a rack in the middle.
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2
Line 2 (12-well) muffin pans with 9 paper liners each; set aside.
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3
In a medium bowl, whisk together the flour, cinnamon, cloves, pepper, and salt to break up any lumps and aerate; set aside.
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4
In a large bowl, whisk the molasses, oil, and sugar together until smooth.
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5
In a large saucepan, bring the water to a boil over medium-high heat.
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6
Whisk in the baking soda, then whisk in the molasses mixture until combined; remove from the heat.
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7
Using a rubber spatula, stir the minced ginger into the molasses mixture.
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8
Whisk the dry ingredients, a little at a time, into the batter until just combined.
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9
Using the rubber spatula, stir in the eggs until just combined.
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10
Fill the muffin wells about three-quarters of the way.
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11
Place the muffin pans side by side in the oven and bake for 9 minutes.
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12
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.
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13
Place the pans on wire racks and let them cool for 5 minutes.
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14
Remove the cupcakes from the pans and cool completely on the racks before frosting, about 1 hour.
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15
Sprinkle with the candied ginger, if using.
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16
Serve immediately, or refrigerate in an airtight container for up to 3 days.
