Heat the oven to 350°F. • Line a 12-cup muffin tin with paper liners.

Make the cupcake batter. • In a large bowl, combine the flour, brown sugar, baking soda, ginger, cinnamon, allspice, and salt. Whisk to blend dry ingredients thoroughly. • In a saucepan, combine the water, molasses, and 1/2 cup of butter. Place the pan over medium heat and cook until the butter is melted and the mixture just begins to simmer, stirring constantly. Remove from the heat. • Whisk the hot mixture into the dry ingredients until blended. Whisk in the lightly beaten egg until the batter is smooth and well blended.

Bake the cupcakes. • Fill the 12 lined muffin cups about two-thirds full, distributing the batter evenly. • Bake for about 20 minutes, or until the cupcakes are firm and a toothpick inserted into the center comes out clean.• Cool the cupcakes in the pan for 5 minutes, then remove them to a rack to cool completely.