Preheat oven to 350 degrees. Line a cupcake pan with paper liners.

Whisk the flour, instant coffee, baking powder, baking soda, salt, cinnamon, nutmeg and cloves together.

In a mixing bowl combine the pumpkin, sugars, and vegetable oil and stir until thoroughly mixed. Add the eggs one at a time, beating after each addition.

Add the flour mixture to the bowl one half at a time, beating after each addition until well mixed.

Spoon the batter into the lined baking cups, filling each about two-thirds full.

Bake the cupcakes at 350 degrees for 18 to 22 minutes. Remove from the oven but allow the cupcakes to cool in the cupcake pan for about 10 minutes before transferring them to a wire rack to cool completely.

Add butter to a medium size saucepan and melt on medium heat. Add the brown sugar and bring it to a boil while stirring. Slowly pour in the milk continuing to stir until it comes to a boil, then set aside to cool.

Transfer this mixture to a mixing bowl. Add spoonfuls of powdered sugar to the mixture a little at a time, beating after each addition. Continuing adding tablespoon or two of powdered sugar at a time until frosting reaches your desired consistency.

Add frosting to cooled cupcakes. Drizzle caramel topping on the frosted cupcake and place a caramel in the center for garnish. Enjoy!