In a large bowl or stand mixer, cream together butter and brown sugar until light and fluffy. Mix in egg and vanilla. Scrape bowl as needed. Add spices, salt and baking soda, followed by molasses. Mix until just combined. Alternate additions of flour and coffee. Mix until fully combined and no streaks remain.
Divide batter equally between prepared liners, using a large cookie scoop. Liners should be roughly 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted comes out with a few moist crumbs. Do not over bake. Cool in pan until easy to handle. Transfer cupcakes to a wire rack to cool completely.
When cupcakes have cooled completely, prepare frosting. In a large bowl or stand mixer, beat cream cheese until smooth. Mix in butter, mixing until just combined. Add in vanilla. Add powdered sugar in small batches, mixing well between additions. Transfer frosting to a large piping bag fit with a piping tip. Pipe as desired. If desired, drizzle with caramel sauce.
Store cupcakes in an airtight container for up to several days or chill in the refrigerator. bring cupcakes to room temperature prior to eating.
A jumbo closed star piping tip was used for this recipe. An original recipe from Baked by Rachel
Gingerbread Latte Cupcakes with Cream Cheese Frosting - https://www.bakedbyrachel.com/gingerbread-latte-cupcakes-with-cream-cheese-frosting/