In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon baking soda, and the aromatic spices: 1 teaspoon cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt until evenly combined. In a separate bowl, mix 1/2 cup melted unsalted butter, 1 cup dark brown sugar, 1/2 cup molasses, 2 large eggs, and 1/2 cup water until smooth. Gradually pour the dry ingredients into the wet mixture, stirring gently to create a rich, lump-free batter.

Preheat your oven to 350°F (175°C) to create the perfect baking environment. Line a muffin tin with 24 cupcake liners, then evenly distribute the cupcake batter among the liners, filling each about 2/3 full.

Place the muffin tin in the preheated oven and bake the cupcakes for 18–20 minutes. You'll know they're ready when a toothpick inserted into the center comes out clean. Let them cool in the tin before transferring them to a wire rack.

For the ganache, heat 1 cup of heavy cream in a small saucepan over medium heat until it just starts to simmer, then pour it over 8 ounces of chopped semi-sweet chocolate in a bowl. Stir until smooth, and add 1 tablespoon of light corn syrup if using.

Once the cupcakes are cool, dip the tops into the chocolate ganache and let any excess drip off. Optionally sprinkle with crumbled crispy gingerbread cookies.

To make the chocolate buttercream, beat together 1/2 cup softened unsalted butter, 1 cup granulated sugar, and 4 ounces of melted semi-sweet chocolate until light and fluffy. Use a piping bag to generously frost each cupcake on top of the ganache.