Preheat oven to 350 degrees F. Spray a cupcake pan with non-stick cooking spray.
In a large mixing bowl, add in the Country Crock® Unsalted Baking Sticks, brown sugar, and molasses. Beat on medium until light and fluffy.
Add in the eggs and beat until incorporated. Scrape down the sides of the bowl and beat in any bits that need to be incorporated.
In a separate bowl, add in the flour, baking powder, cinnamon, ginger, cloves, salt, and cornstarch. Whisk to combine.
Add the dry ingredients into the wet. Beat on medium just until the flour is incorporated.
Using a 3 tablespoon cookie scoop, scoop the cookie dough in each cavity of the cupcake pan.
Place into the oven and bake for 17 minutes or until the top edges begin to look golden brown.
As soon as the cookies come out of the oven, use a medicine cup (like what you get for cough syrup) to press the center down in the hot cookies to form a cup.
Let the cookies cool for 5 to 10 minutes in the cupcake pan.
Turn the cookies out onto a paper towel lined counter. Give the cupcake pan a tap if a cookie is stuck in it.
Let the cookies cool on the paper towel or a wire rack.
Fudge
In a microwave-safe bowl, add in the white chocolate chips, butterscotch chips, and sweetened condensed milk.
Microwave for 1 minute and stir.
Microwave in 30-second increments and stir after each increment until the fudge is smooth and creamy.
Stir in the rum extract and butter extract.
Using a 1 tablespoon cookie scoop, scoop the hot fudge into the gingerbread cookie cups. You'll want to do this immediately so the fudge doesn't cool down and harden in the bowl.
Sprinkle gingerbread sprinkles on top of the fudge centers.