In a large bowl, stir together flour, baking soda, cinnamon, ginger, clove, nutmeg, and salt.
In a medium bowl, whisk together butter, brown sugar, molasses, egg, and coffee.
Add the wet ingredients to the dry ingredients, and whisk until smooth.
Line regular-sized muffin cups with paper liners.
Fill muffin cups 1/2-full with batter.
Bake at 350 degrees for 18-20 minutes, or until a toothpick inserted near the center of a cupcake comes out clean.
Remove to wire racks to cool. Cool completely.
Meanwhile, prepare brown butter buttercream.