1. Line a standard 12-cup muffin tin with cupcake liners & preheat oven to 350 F.
2. Bring the stout, molasses, and oil to a boil over medium-high heat.
3. Remove from the heat and whisk in the baking soda until dissolved. (The mixture will foam, then settle.)
4. Stir in the brown sugar, then let cool.
5. In a small bowl, whisk the flour, baking powder, ginger, cinnamon, cloves, and salt.
6. Whisk the eggs into the stout mixture, then whisk in the flour mixture just until incorporated. (Don’t over-mix.)
7. Gently stir in the minced candied ginger.
8. Spoon into prepared pan and bake 22 to 24 minutes.
9. Let cool completely before glazing and adding the candied ginger.

For the Baileys Irish Cream Glaze:

1. Cream the butter with a tablespoon of icing sugar.
2. Add the Baileys and vanilla then continue with more icing sugar until you get a spreadable consistency that slowly runs off a spoon.
3. Spread on cupcakes right to the edge so the extra dribbles down the side.