Gather the cupcake ingredients - * Flour * Sugar * Baking powder * Cinnamon * Vegetable oil * Milk * Eggs * Vanilla extract
In a large bowl, whisk together the flour, sugar, baking powder, and cinnamon.
– In another bowl, whisk together the vegetable oil, milk, eggs, and vanilla. – Add the wet ingredients to the dry and mix just until the dry ingredients are full combined. You don't want to overmix.
- Divide the batter between the muffin tins, making sure to fill each one about 3/4 of the way full. – Bake for 14-16 minutes. – Remove the cupcakes to a wire rack to cool.
Gather the frosting ingredients - * Mascarpone cheese * Cream cheese * Butter * Powdered sugar * Vanilla extract
– Add the mascarpone, cream cheese, and butter to the bowl of a stand mixer. Cream them together until they are smooth. – Next, add the vanilla and mix to combine. – Add the powdered sugar slowly. Turn the mixer to high speed and whip the frosting until it becomes light and fluffy.
– Once the cupcakes have cooled, poke the top of each cupcake 5 times with a fork. – In a small bowl, combine the espresso and Kahlua. Pour 2 teaspoons of the mixture over the top of each cupcake.
Pipe the frosting on top of the cupcake.
Dust the top of each with cocoa powder.
Enjoy immediately or store in an airtight container in the fridge for up to two days.