Gingerbread Cupcakes with Pumpkin Frosting

Instructions

1. Preheat oven to 350 degrees F. Line muffin tins with cupcake liners. Spray the cupcake liners lightly with nonstick spray.
2. In a large bowl, use an electric mixer to combine the butter and sugar. Add the molasses and the egg and egg yolk.
3. In a separate bowl, sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg, cloves and salt. In a small bowl, dissolve the baking soda in the hot milk. Add the flour mixture to the butter/sugar mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the cupcake papers.
4. Bake for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.
5. In a large bowl, use an electric hand mixer to combine the frosting ingredients. Spread onto cooled cupcakes, or pipe on with a piping bag and a tip.