In a large bowl, stir together the flour, 2/3 cup of the cocoa powder, the baking soda, 1 teaspoon of the salt, and sugar. Mix in the water, oil, 2 teaspoons of the vanilla extract, 1 tablespoon of the orange juice, the grated ginger, and the orange peel. Add the vinegar, and fold it in quickly to combine. The mixture will turn slightly foamy and paler in color. When the mixture turns slightly darker again, pour the batter into the prepared muffin tins. Bake 15 minutes, until a toothpick inserted into one of the cupcakes comes out clean. Allow to cool in the pan for 5 minutes, then transfer the cupcakes to a wire rack to cool completely.