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1
Preheat the oven to 350F (175C).
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2
Line a standard 12-cup muffin tin with cupcake liners.
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3
To make the cupcakes, in a very large saucepan, bring the stout, molasses, and oil to a boil over medium-high heat.
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4
Remove from the heat and whisk in the baking sodauntil dissolved.
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5
(The mixture will foam up, then settle down.)
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6
Stir in the brown sugar, then let cool until tepid.
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7
Into a small bowl, sift together the flour, baking powder, ginger, cinnamon, cloves, and salt.
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8
Whisk the eggs into the stout mixture, then whisk in the flour mixture just until incorporated.
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9
Dont overmix.
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10
Gently stir in the minced candied ginger.
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11
Divide the batter among the cupcake liners and bake until the cupcakes feel just set in the center, 22 to 24 minutes.
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12
Let cool completely.
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13
To make the frosting, in a stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth, about 10 seconds.
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14
Decrease the speed to low and, with the mixer running, gradually add half of the powdered sugar.
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15
Stop the mixer and scrape down the bowl as needed to make sure the ingredients are being incorporated.
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16
Add the lime juice, then add the remaining powdered sugar.
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17
Once the sugar is incorporated, add the milk.
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18
Beat the frosting on high speed until completely smooth and fluffy, about 3 minutes.
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19
Taste, and add a few more drops of lime juice, if desired.
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20
Transfer the frosting to a pastry bag fitted with a star tip.
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21
Remove the cupcakes from the muffin tin.
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22
Pipe rosettes of frosting in the center of each cupcake.
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23
(If you dont have a pastry bag, you can spoon a mound of frosting decoratively in the center.)
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24
Garnish each with strips of candied citrus peel or a piece of candied ginger.
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25
The cupcakes can be stored in an airtight container for up to 4 days at room temperature.
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26
For kids, feel free to use apple cider in place of the stout.
