1 3/4 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
2 ½ teaspoons  ground ginger
¾ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves
1 stick of butter, melted
2 tablespoons fresh ginger, grated
½ cup hot coffee
½ cup molasses
¾ cup brown sugar
1 large egg
2 egg yolks



1  8oz stick of cream cheese
1 stick of butter, unsalted
3 ½ cups confectioners’ sugar
¼ teaspoon salt
3 teaspoons lemon juice
1 teaspoon lemon zest



  1. Preheat oven 350 degrees and line a muffin tin with paper liners and set aside
  2. For Cupcakes: in a medium-size bowl combine first 7 ingredients.  Set aside
  3. In a bowl of the stand mixer and the paddle attachment combine melted butter, hot coffee, and freshly grated ginger on low speed. Add in molasses and brown sugar and beat until smooth. Add the egg and egg yolks, then add slowly flour mixture beating on slow speed until combined
  4. Spoon in Cupcake liners and bake for 14-16 minutes until done, once done remove from oven and let cool for 15-30 minutes.

Frosting: In a large bowl, beat butter and cream cheese about 4-5 minutes on medium speed until creamy. Reduce mixer speed to low and add in slowly the confectioner’s sugar.  Add lemon juice, lemon zest, and salt until combined, increase speed to medium speed and beat additional 2 minutes.