Preheat oven to 350 degrees. Line one 12 count cupcake pan with cupcake liners
In a large bowl, combine flour, ginger, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Whisk to combine and set aside.
Using and electric mixer beat the butter and brown sugar until light and fluffy. Add in the molasses and beat until completely combined.
Add half of the hot water and beat until combined. Slowly add half of the flour mixture until combined. Add the rest of the water, beat until combined and then add the remaining flour. Slowly add the rum and beat until combined.
Add the eggs one at a time and beat until combined and smooth.
Fill the cupcake liners until 3/4 full. Bake for 30 - 35 minutes or until a toothpick inserted comes out clean. Allow to cool before frosting.
Using an electric mixer with the whisk attachment, whip the whipping cream, sugar and vanilla extract on high until it forms stiff peaks. Scoop whipping cream into pipping bag and pipe onto cooled cupcakes.