Whisk egg, butter and sugar in a mixing bowl. Sift the dry ingredients (flour, baking powder, baking soda, cocoa powder, ginger powder, cinnamon powder, all spice and salt) into it. Whisk it together to form a thick batter. Pour the hot water and loosen the consistency of the batter.

Preheat the oven to 350 F and line mini cupcake pans with cupcake liners. Pour 1 tablespoon quantity of the batter into each liner and bake it for 10 minutes on the middle rack (If you are using normal size cupcakes, you need to pour the batter half way through and bake for 12 to 15 minutes). Check by poking a toothpick and if it comes out clean, the cupcakes are done.

Let it cool completely before you apply the frosting.

For the frosting, whisk the soften butter with powdered sugar, cinnamon powder and vanilla essence. Whisk until it’s smooth and airy (about 2 to 3 minutes). Pipe the frosting using a piping bag or just spread the frosting using a spatula.