Cupcake
3 C all purpose flour
1 t baking powder
2 t baking soda
1 t salt
1/2 t cinnamon
1/4 t nutmeg
2 T instant espresso powder
2 C sugar
1/2 C vegetable oil
1 C strong brewed coffee room temp
2 eggs, room temp
2 t vanilla
Frosting
1 C unsalted butter, room temp
3 1/2 C powdered sugar, sifted
1/4 C heavy cream
1/4 C coffee, room temp
1 T instant espresso powder
2 T cocoa powder, plus more for garnish

3 C all purpose flour 1 t baking powder 2 t baking soda 1 t salt 1/2 t cinnamon 1/4 t nutmeg 2 T instant espresso powder 2 C sugar 1/2 C vegetable oil 1 C strong brewed coffee room temp 2 eggs, room temp 2 t vanilla 1 C unsalted butter, room temp 3 1/2 C powdered sugar, sifted 1/4 C heavy cream 1/4 C coffee, room temp 1 T instant espresso powder 2 T cocoa powder, plus more for garnish

Preheat oven to 350 degrees, and line cupcake pan with liners. Mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, espresso powder and sugar in a medium bowl. Vigorously whisk the oil, milk, coffee, eggs and vanilla together in a large bowl. Slowly add the flour mixture and mix to combine. Do not over mix. Evenly distribute the batter among the liners. You may need to make a second batch. Bake the cupcakes for about 25-30 minutes, or until a toothpick comes out clean. Allow the cupcakes to completely cool. Cream the butter until light and fluffy. Slowly add the powdered sugar. Mix the cream, espresso, coffee, and cocoa powder together, then add to the frosting and mix until fully incorporated. Frost, dust the extra cocoa powder and enjoy!