1. Preheat oven to 350°F and line a muffin tin with liners.
2. Add butter and sugar in a bowl and beat until the mixture is pale and fluffy.
3. Add molasses and egg beat until the mixture is smooth.
4. In a bowl combine the baking soda with hot coffee and stir until baking soda is dissolved, add this mixture into the eggs and molasses mixture.
5. Add the flour and spices, stir until ingredients are well combined.
6. Fill cupcake liners halfway. Bake the cupcakes on the middle rack at 350°F for about 20 minutes, or until a toothpick comes out clean. (Cupcakes will be flat on top.) Transfer the cupcakes to a rack to cool completely before frosting.
7. Add cream cheese, butter, confectioners sugar, and vanilla into a bowl and beat until fluffy and smooth.
8. Chill frosting for 30 minutes before using.

Recipe Notes: You can use store-bought or my recipe for gingerbread cookies to decorate the cupcakes. You can replace the hot coffee with decaf coffee as well. You can use instant coffee as well, in replacement of freshly brewed.