Chocolate cupcakes with crystallized ginger

Frosting recipe from epicurious.com
Oven temp = 350

These cupcakes were inspired by the several bars of dark chocolate with crystallized ginger that a few of my friends gave me in an attempt to cheer me up.

Chocolate ginger cupcakes:
1 1/2 cups flour
1/3 cup unsweetened cocoa powder
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1/3 cup vegetable oil
1 Tbs apple cider vinegar
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp allspice
1/4 tsp ground cloves
3/4 cup chopped crystallized ginger (could add more....)

Combine all ingredients and mix well. Fill 18 cupcake cups 2/3 full. Bake 27 minutes at 350 until cupcakes spring back when lightly touched.

Ginger cream cheese frosting:
1 8oz package cream cheese
6 Tbs butter
3 cups powdered sugar
~5 Tbs ginger liquor
3-4 tbs grated fresh ginger

Cream cheese, butter, sugar, and ginger. Slowly add ginger liquor until frosting consistency is reached.