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Preheat oven to 350 degrees. Line cupcake pans with cupcake liners. Set aside. In a medium bowl, whisk flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. In a large bowl, mix pumpkin, sugars, and oil. Add eggs one at a time. Gradually pout dry ingredients into wet ingredients. a little at a time. Mix until just incorporated. Fill cupcake liners 3/4 of the way full. Bake for 18-20 minutes or until a toothpick inserted in center comes out clean. Cool for 10-15 minutes. Brush cupcakes 2-3 times with the brewed coffee. Cool completely. For the frosting- Whisk cold cream using a chilled bowl/whisk. Gradually add in powdered sugar and beat until stiff peaks form. Pipe onto cupcakes. Garnish with cinnamon and caramel sauce, if desired.
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