Preheat your oven to 350 degrees and line a cupcake pan with paper liners. Mix together flour, cocoa, baking soda, cinnamon, ginger and salt in a small bowl. In a large bowl, whisk together sugar, oil, egg and root beer flavoring until smooth. Alternately whisk in flour mixture and buttermilk until smooth. Scoop batter into pan and bake 22-27 minutes until tops of cupcakes spring back when lightly touched. Cool in pans for 10 minutes, then remove and cool completely on wire rack.
Top these with a sprinkle of powdered sugar for a not-so-sweet treat, or fold 1/2 tsp of root beer flavoring into whipped cream and top each cupcake with a generous spoonful of whipped cream.
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