Preheat oven to 320 degrees F (160 degrees C).
In a small saucepan over low heat, add Dark Chocolate (100 gram) and Cold Water (1 cup). Stir until chocolate melts and becomes smooth. Once chocolate has melted, remove from heat and set aside to cool.
In a large mixing bowl, add Butter (125 gram) and Brown Sugar (1 1/4 cup). Using an electric mixer, blend together until it becomes creamy. Add the Egg (3) individually and mix after each addition.
Next add Self-Rising Flour (1 1/2 cup), All-Purpose Flour (1/2 cup) and Unsweetened Cocoa Powder (1/4 cup). With a spoon, gently mix together.
To give a Christmas spice to the cupcakes, add Ground Cinnamon (1/3 teaspoon), Ground Nutmeg (1/3 teaspoon) and Fresh Ginger (1/3 teaspoon). Add chocolate mixture and stir to combine.
Divide the mixture into a lined 12-cup muffin pan and cook for 20 minutes or until a toothpick in the center of the cupcake comes out clean.
Let the cupcakes sit for 10 minutes in the pan before transferring to a wire rack to cool completely. Decorate with icing sugar in a pattern that you like.