• Preheat oven to 350 ℉.
• In a medium bowl, whisk to combine the flour, cocoa powder, baking powder, spices and salt. Set aside.
• In a small bowl, stir to combine the sour cream and milk. Set aside.
• In a large bowl or the bowl of an electric mixer, mix the butter and sugars and orange zest on medium speed til light and fluffy, about 3-4 minutes. Beat in the eggs one at a time. Scrape down the sides and bottom of the bowl with a spatula. Mix in the molasses til incorporated.
• Alternatively add the dry ingredients and milk and sour cream mixture, beginning and ending with the dry ingredients. Stir in the chocolate chips. Avoid overmixing.
• Fill greased or paper lined muffin tins ½ to ⅔ full and bake 17-20 minutes. Use about 1/4 cup of batter or less per cupcake. Let cool in muffin tin for 10 minutes then transfer to a wire rack to cool completely. Top with a dollop of whipped cream or chocolate ganache.

Chocolate Ganache

• Bring a medium saucepan with water to a simmer. Chop the chocolate and add it to a medium heat safe bowl with the cream and orange zest (if using). Set the bowl over the saucepan. Make sure not to let the bottom of the bowl touch the water. Stir until chocolate has melted.
• Remove from heat and allow ganache to cool slightly at room temperature until ganache has thickened slightly, about 20 minutes. Pour/spread over the cooled cupcakes.