Gingerbread Cupcakes With Caramelized Mango Buttercream

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3/4 cup granulated sugar

1 2-inch piece fresh ginger, peeled and coarsely chopped

Cooking spray

1 3/4 cups all-purpose flour

1 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon ground ginger

2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

3 tablespoons unsalted butter, melted

3 tablespoons vegetable oil

3/4 cup packed dark brown sugar

2 large eggs

6 tablespoons molasses

2 cups (4 sticks) plus 2 tablespoons slightly cold unsalted butter, cut into small pieces

3 small or 2 large ripe mangoes, coarsely chopped

6 large egg yolks

1/2 cup light corn syrup

1 tablespoon pure vanilla extract

1/4 cup finely diced candied ginger, for garnish

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