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1
Preheat oven to 350F.
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2
Brush a standard muffin tin with butter; dust with cocoa powder, tapping out excess.
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3
Stir baking soda into the boiling water.
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4
In another bowl, whisk together the flour, cocoa, salt, ground ginger, cinnamon, and nutmeg.
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5
With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy.
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6
Beat in the egg.
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7
Add molasses and baking-soda mixture, and beat until combined, scraping down sides of bowl as needed.
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8
Reduce speed to low.
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9
Add flour mixture, and beat until well combined (batter will look lumpy).
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10
Divide batter evenly among prepared cups, filling each about halfway.
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11
Bake, rotating tin halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.
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12
Transfer tin to a wire rack to cool 15 minutes; invert cupcakes onto rack and let cool completely.
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13
Cupcakes can be stored up to 3 days at room temperature in airtight containers.
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14
To finish, place inverted cupcakes on a wire rack set over a baking sheet; spoon glaze over cupcakes.
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15
Glazed cupcakes can be refrigerated up to 3 days in a single layer in airtight containers; bring to room temperature and garnish with candied ginger before serving.
