Preheat oven to 170°Celsius.
Beat butter and sugar till light and fluffy. Add eggs, one at a time, beating well after each addition.
In a separate bowl, sift flour, salt, and baking powder. Fold in the sifted ingredients into the creamed mixture alternately with orange juice, starting and ending with flour.
Fold in the grated orange rind.
Pour batter into baking cups until they are about one third full. Drop a few chunks of candied ginger in the center and top them with cupcake batter until the baking cups are about two thirds full.
Bake for 15 to 20 minutes (depending on the size of the casing you use) or until a toothpick inserted in the center of the cupcakes comes out without any wet batter sticking to it.
Remove the cupcakes from oven and let them cool completely before decorating. If the cupcakes are not to be decorated immediately, store them in an airtight container. If they are left open at room temperature for too long, the cupcakes tend to dry out. The best way to make sure the cupcakes remain moist is by letting them cool with a cloth covered on them after being removed from the oven. Once cooled down, store them in an air tight container.
To decorate the cupcakes, fill chocolate ganache into a piping bag fitted with a large star tip. Pipe large swirls and top each cupcake with chopped candied ginger.