Preheat oven to 350°F and line a muffin tin with cupcake liners.

In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.

In another bowl, cream butter and brown sugar until light and fluffy.

Mix in molasses and egg until smooth.

Gradually add dry ingredients, alternating with hot water, mixing until just combined.

Fill liners about two-thirds full with batter.

Bake for 18–20 minutes or until a toothpick comes out clean.

Cool completely before frosting with cream cheese or vanilla buttercream.