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Adjust oven rack to middle position and heat oven to 350 degrees.
Place mini-cupcake skirts in a mini-cupcake pan.
Pour the stout into a medium saucepan and bring to a boil. Turn the heat off and stir in the baking soda (mixture will foam, which is fine).
Stir the molasses, brown sugar, and white sugar into the stout and let cool.
In a large bowl, combine flour, ground ginger, baking powder, salt, cinnamon, and pepper.
Whisk eggs, oil, and grated ginger in a medium bowl and whisk in the stout mixture.
Whisk the wet mixture into the flour mixture slowly, stirring vigorously to make sure the batter is smooth.
With a small cookie scoop, fill the cupcake skirts about ⅔ full of batter.
Bake until a toothpick inserted into the cakes comes out clean, 15-17 minutes.
Let cool and then de-skirt and top with Guinness whipped cream.
Using a handheld mixer or a stand mixer with a whip attachment, beat the cream with the sugar for about 4 minutes until medium peaks form.
Add the stout and continue to whip for another minute or two. Pipe onto cupcakes.