Preheat oven to 350 degrees F. Line 2 cupcake tins with about 20-22 paper liners; set aside. Meanwhile, in a large bowl, combine the cake mix, oil, coffee, eggs, molasses and spices with a handheld electric mixer, beating until smooth, about 2 minutes. Portion the batter evenly among the muffin cups, filling about 3/4 full.
Bake for approximately 15-18 minutes or until the tops are round and a toothpick inserted near the center comes out clean. Cool completely.
For the frosting: in the bowl of a stand mixer, cream together the butter, brown sugar, and vanilla together until fluffy, about 1 minute. Gradually add in the confectioners' sugar, one cup at a time, until the frosting is light and fluffy, streaming in a little of the heavy cream if frosting becomes too thick.
Pipe or spread the frosting onto the cooled cupcakes. Top with holiday sprinkles and garnish with a chocolate-covered espresso bean.