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Recipe:

Cupcakes:

2 cups all purpose flour

1 3/4 tsp baking powder

1 cup brown sugar

2 eggs

1/2 cup melted butter (unsalted)

2 tsp vanilla extract

1/4 tsp ground cinnamon

1/2 cup oat milk

pinch of salt

Bake at 350 Degrees Fahrenheit for 22-24 min

Instant Espresso:

Mix 2 tsp instant espresso powder with 4 Tbsp hot water (let cool)

Pour 2 tsp espresso into center of each cupcake

Frosting:

3/4 cup unsalted butter (room temp)

1 Tbsp vanilla extract

1 Tbsp instant espresso powder

3 1/2 cups powdered sugar

1 Tbsp heaving whipping cream