Gingerbread Cupcakes with Cream Cheese Frosting

Preheat oven to 350 degrees (F). Line a muffin tin with paper liners; set aside.
In a medium bowl, whisk together the flour, cocoa powder, ground ginger, baking powder, ground cinnamon, allspice, cloves, nutmeg, and baking soda. Set aside until needed. 

In a separate medium bowl, mix together the melted butter, fresh grated ginger, dark brown sugar, eggs, and molasses, and oil, whisking until very well combined, about 2 minutes. 
Using a rubber spatula, fold in the flour mixture, mixing until just combined. 
Finally, pour in the hot water and whisk until combined. 
Divide the batter evenly among the prepared paper liners, filling each one about 3/4 of the way full. Bake for 16 to 18 minutes, rotating the pans halfway through baking, or until a toothpick inserted in the center of a cake comes out clean. 
Cool in the pan, place on top of a wire cooling rack, for 15 minutes before carefully transferring the cupcakes to a cooling rack to cool completely.
For the Cream Cheese Frosting:
In the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter until smooth and creamy, about 4 minutes.
Reduce the mixer speed to low and gradually add the confectioners' sugar, beating well after each addition. Add in the salt and orange juice and beat smooth.

Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for 2 minutes.
If the frosting appears too thick, add a little more orange juice; and if the frosting appears too thin, add a little more confectioners' sugar.
Scrape the frosting into a large piping bag fitted with an open star tip and pipe on top of cooled cupcakes.
For the Maple Sugared Cranberries:
In a medium-saucepan, combine the maple syrup and the water. Bring the mixture to a rolling boil over medium-high heat, and cook, stirring frequently, for 3 minutes.
Add in the cranberries and bring mixture back to a boil, then reduce the heat to a simmer and cook for 1 minute. Using a slotted spoon, remove the cranberries and transfer them to a wire cooling rack.
Allow cranberries to sit at room temperature for about 30 minutes, OR until still slightly tacky to the touch. This could happen sooner, so check at 15 minutes.

Add the granulated sugar to a wide, shallow bowl. Add a few cranberries at a time, and roll them in the sugar until they’re completely coated on all sides.
Transfer the cranberries back to the wire rack. Repeat with all the cranberries. Leave to dry at room temperature for 2 hours before using.