Preheat the oven to 350°F and line 16 muffin cups with liners. Alternately spray cups with cooking spray.
Place all of the cake mix, iced coffee, oil, eggs, brown sugar and cinnamon into a medium mixing bowl. Beat using a whisk or an electric mixer for 2-3 minutes until fully combined. Divide the batter between the muffin cups.
Bake for 22-25 minutes or until a toothpick inserted into the center shows moist crumbs. Cool completely.
To make cream cheese frosting: In a medium mixing bowl whip together the softened cream cheese, butter, iced coffee, powdered sugar and vanilla. Beat until fluffy and smooth around 3 minutes.
Frost the cooled cupcakes as desired. If using a piping bag, chill the frosting to firm before piping onto the cupcakes.
Dust with cinnamon and garnish with toffee bits.
If you're unable to find caramel cake mix, butter pecan will work,