Preheat oven to 350 degrees. Line a muffin tin with liners. Set aside
In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt. Set aside
In a large mixing bowl, mix melted butter, brown sugar, molasses and egg until light brown, about 3 minutes. Add 1/3 of the flour mixture then 1/4 cup water. Repeat ending with flour mixture. Stir just until combined without over-mixing.
Fill each muffin tin 2/3-3/4 full. Bake for 18 minutes or until toothpick inserted into center comes our clean. Remove from oven and transfer to cooling rack to cool completely.
For the frosting, in a large mixing bowl beat the cream cheese and butter until light and fluffy. Add confectioner's sugar and cinnamon. Add vanilla and milk. Beat until well combined. Adjust milk and sugar to desired consistency.
Transfer frosting to a piping bag and frost tops of cooled cupcakes. Garnish with gingersnap cookie or a sprinkle of cinnamon.