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1
Preheat oven to 350 F. Grease muffin tin(s) or line with muffin liners. Recipe makes 12-standard size cupcakes or 36 mini.
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2
In a large bowl, sift flour, cinnamon, ginger, allspice, baking powder, baking soda and salt. Mix well and set aside.
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3
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until light and fluffy. Reduce the mixer speed to medium and slowly add molasses and egg, mix until just blended. Stir in the hot coffee. The batter will appear curdled.
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4
With the mixer on low, slowly add the flour mixture; mix until just blended. Scrape down the sides and bottom of the bowl with a spatula, as necessary.
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5
Divide batter evenly among prepared muffin cups. Transfer muffin tin to the oven and bake for 15 to 18 minutes for regular sized cupcakes or 8 to 10 minutes for mini cupcakes. Transfer muffin tin(s) to a wire rack and let cupcakes cool completely.
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6
For the cream cheese frosting: In a medium-sized bowl, beat cream cheese for a few minutes using an electric mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low. Beat until the sugar incorporates with the cream cheese. Add vanilla and beat on medium speed for another 3 minutes, until the frosting becomes light and fluffy.
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7
Frost the cupcakes with the cream cheese frosting. Garnish with gingerbread cookies and a sprinkle of gold sanding sugar.
