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FOR THE CUPCAKES:
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1) Preheat oven to 350 degrees F. Line 11 cupcake wells with paper liners.
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2) Sift the flour, baking powder and salt together. Set aside.
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3) Pour the coconut milk into a small saucepan, add the tea bags and butter, and heat until the milk is hot and the butter is melted. Reduce heat to low and simmer 3-5 minutes until mixture has turned a nice caramel color. Remove pan from heat and remove tea bags, squeezing as much liquid back into the pan as possible.
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4) Working with a stand mixer fitted with the paddle attachment or with a hand mixer in a large bowl, beat the eggs and sugar at medium-high speed until pale, thick and almost doubled in volume, about 3 minutes. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, scraping down the sides of the bowl as needed and stopping just when the flour disappears.
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5) Keeping the mixer on low, add the coconut, mixing only until it is blended, then steadily add the hot milk/tea mixture. When the batter is smooth, stop mixing and give the batter a couple of turns with a rubber spatula, just to make certain that any dry ingredients that might have fallen to the bottom of the bowl are incorporated. Pour the batter into the prepared cupcake pan and bake for 18-21 minutes until a toothpick inserted in the center comes out clean. Cool in pan for five minutes, then remove from pan and cool completely on a wire rack.
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FOR THE CARAMEL FILLING:
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1) Melt the sugar over medium heat in a large pot. With a wooden spoon, stir the sugar as it melts and cook until it becomes a deep amber color.
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2) Add the butter and salt and stir it in until melted.
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3) Pour in the heavy cream (mixture will foam) and whisk until you get a smooth sauce. You may have some lumps but keep stirring until they have melted. Remove from heat and let cool slightly.
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4) Cut a small round piece out of the tops of each cooled cupcake and pour in approximately one teaspoon of the caramel. Replace the cake piece and set cupcakes aside.
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FOR THE FROSTING:
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1) Dampen the tea bag in a small amount of water (enough to activate tea but not enough to drench it). Add to bowl with softened cream cheese and press gently with the back of a spoon. Flip tea bag over and press again with a spoon. Remove tea bag and stir cream cheese. Dampen tea bag again and repeat five times or until there's a distinct tea scent coming from the cream cheese. Remove tea bag and discard.
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2) In a bowl, using an electric mixer on medium-high speed beat together cream cheese and butter until creamy. With mixer on low speed, beat in confectioner's sugar 1/2 cup at a time. Increase speed to medium-high, beating until light and fluffy. Add crystallized ginger, ground ginger and salt, beating until well mixed.
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3) Pipe or spread onto cupcakes and top with additional diced crystallized ginger if desired.
