Preheat the oven to 350*F

Line 2 cupcake pans with cupcake liners and set aside

Before making the cake, prepare the coffee for the frosting by whisking together the instant coffee and warm milk. Once mixed, set aside to cool.

To make the cake, sift together the flour, baking soda, cinnamon, cardamom, ginger, allspice, clove, nutmeg, black pepper and salt in a medium bowl and set aside.

In a stand mixer, add 1 cup softened butter and beat on high for 2-3 minutes

Scrape down the sides of the bowl and add both sugars and the 1 teaspoon of vanilla extract

Cream on high for an additional 1-2 minutes

Scrape down the sides and one at a time, add in the eggs, mixing well before each new addition

In separate additions, add the 1/3 of the flour mixture followed by 1/3rd of the milk mixing on medium speed between each new addition

Once fully incorporated scrape down the sides and prepare the baking soda & vinegar mixture

In a small bowl, whisk together the baking soda and vinegar, quickly, while it's still bubbling pour the mixture into the batter and mix together on medium speed

Evenly distribute the batter into the prepared cupcake liners (makes ~32 cupcakes total)

Bake for 19-20 minutes

Remove the cupcakes from the oven and allow cakes to cool completely before frosting

To make the frosting, cream 1 cup softened butter and 1/2 cup shortening on high for 2-3 minutes

In 1 cup additionals, add in the confectioner's sugar

After 4 cups, add 1/2 teaspoon of vanilla extract

With the mixer on low drizzle in the cooled coffee extract

Add in the remaining confectioner's sugar, 1 cup at a time until the desired consistency is reached

To frost the cupcakes, place the frosting in a piping bag with a star tip

Cupcakes will keep 2-3 days, covered at room temperature