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1
Heat oven to 350F.
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2
Place a cupcake liner into each of the 12 cupcake or muffins wells; set aside.
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3
In a medium bowl, whisk flour, ginger, baking soda, cinnamon, and all-spice together; set aside.
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4
In a large bowl using an electric mixer, beat butter and brown sugar together until light and fluffy.
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5
Mix in the egg and molasses until just combined.
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6
Fold in the flour mixture alternating with the hot water in 2 parts.
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7
Note: Batter will be thick.
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8
Using an ice cream scoop for even measure, scoop 1 mound of batter into each of the lined cupcake wells.
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9
Bake for 15 to 20 minutes or until a toothpick inserted in center comes out clean.
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10
Allow cupcakes to cool over a wire rack to room temperature before frosting.
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11
Frosting Meanwhile, in a large bowl using an electric mixer on medium speed, beat all frosting ingredientsbutter, Philadelphia Cream Cheese, brown sugar, cinnamon, vanilla, and confectioners sugaruntil smooth.
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12
Assembly: In a new piping bag, fill frosting about half full.
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13
Twist the open end closed to prevent backflow, and cut the tip of the plastic to create a hole, about 1/2 inch in diameter.
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14
Using your dominant hand with the cupcake on the counter, angle the piping bag vertically.
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15
Gently squeeze the back of the bag to push frosting onto the cupcake.
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16
Continue pushing frosting through until a large cloud begins to form.
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17
Before releasing the bag away from the frosting, repeat again, this time pushing less frosting through.
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18
Lift and release to create a peak.
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19
Sprinkle cinnamon if desired.
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20
ENJOY!
