Preheat the oven to 350 degrees Fahrenheit. Place paper liners in 20 cups of a muffin tin.

In a large bowl, whisk together the coffee and honey. Add the oil, sugar, brown sugar, and eggs and whisk well. Add the flour, cloves, cinnamon, ginger, baking powder, and baking soda and beat with an electric mixer on medium speed for two minutes, or mix well by hand.

Scoop up a scant 1/4 cup of the batter into each lined cup and pour into the pan. Bake for 22 to 25 minutes, or until a toothpick comes out clean. Let cool.

Pour a few inches of water into the bottom of a double boiler or a medium saucepan and bring to a boil, then reduce the heat to medium. Off heat, place the sugar and warm water in the top of the double boiler or in a metal other heatproof bowl that can sit on top of the saucepan without falling in. Whisk to dissolve the sugar. Add the egg whites, corn syrup, vanilla and salt and stir to combine. Place over the gently boiling water and beat with an electric mixer on high speed for a full seven minutes. If the water starts to bubble too much, turn the heat down. Remove from heat.

To ice the cupcakes, you can use a knife or small metal offset spatula, or place icing into a pastry bag with a round or other decorative tip and squeeze out swirls or other designs. If desired, use a blow torch to toast the icing. Store covered at room temperature for up to four days.