To Prepare the Cupcakes

Preheat the Oven:

1. Preheat the oven to 350°F (175°C). Line a standard cupcake pan with paper cupcake liners and set aside.

Combine Dry Ingredients:

1. In a large mixing bowl, whisk together the flour, instant coffee, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until evenly combined. Set aside.

Prepare Wet Mixture:

1. In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, combine the pumpkin purée, granulated sugar, brown sugar, and canola oil. Beat until the mixture is smooth and well-blended.

Incorporate the Eggs:

1. Add the eggs one at a time, mixing well after each addition until the batter is cohesive.

Combine Wet and Dry Mixtures:

1. Gradually add the dry ingredients to the wet mixture, one cup at a time, mixing gently between additions until just incorporated. Avoid overmixing.

Fill and Bake:

1. Spoon the batter into the prepared cupcake liners, filling each about ¾ full. Bake in the preheated oven for approximately 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool the Cupcakes:

1. Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

To Prepare the Cinnamon Frosting

Make the Frosting Base:

1. In a large mixing bowl, beat the softened butter until creamy. Add the powdered sugar in increments, mixing slowly at first to avoid scattering, then increasing the speed until the mixture is smooth.

Flavor and Adjust Consistency:

1. Add the vanilla extract and cinnamon, followed by the heavy cream one tablespoon at a time, beating until the frosting reaches a fluffy, spreadable consistency.

Frost the Cupcakes:

1. Transfer the frosting to a piping bag fitted with a large star tip, if using. Pipe swirls of frosting onto the fully cooled cupcakes.

Add the Final Touch:

1. Drizzle caramel sauce over the frosted cupcakes. Allow the caramel to set slightly before serving.