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1
Preheat oven to 350F.
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2
Brush standard muffin tins with butter; dust with flour, tapping out excess.
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3
Bring the water, brandy, and dates to a boil in a saucepan over medium-high heat.
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4
Reduce heat to medium-low; cover, and cook until dates are very soft, about 5 minutes.
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5
Transfer mixture to a food processor and puree until smooth.
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6
Let cool 15 minutes.
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7
Whisk together flour, baking soda, baking powder, salt, and cinnamon.
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8
With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy.
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9
Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
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10
Reduce speed to low.
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11
Add flour mixture in three batches, alternating with two additions of date puree, and beating until just combined after each.
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12
Divide batter evenly among prepared cups.
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13
Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, 23 to 25 minutes.
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14
(Toward the end of the baking time, make the glaze.)
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15
As soon as they are removed from the oven, use a toothpick to lift one side of each cupcake so they are all slightly tilted; lifting a cupcake even more with your fingertips, pour 2 tablespoons glaze into each cup, then nudge cupcake back in place.
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16
Let cool 10 minutes.
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17
To finish, invert cupcakes onto a wire rack set over a baking sheet; spoon 2 tablespoons glaze over each, and let set.
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18
Serve immediately.
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19
Bring cream, brown sugar, and butter to a boil over medium-high heat in a saucepan, stirring occasionally.
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20
Cook 3 minutes.
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21
Stir in brandy and salt, and cook 1 minute more.
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22
Use immediately.
