For the Cupcakes

Cup of Yum
1. Preheat oven to 350°F and line a 12-count cupcake tin with paper liners.
2. Mix the cake mix, espresso powder, pie spice, ½ cup of coffee, oil, pumpkin, and eggs together in a large bowl.
3. Divide the batter between the tins, filling each one ¾ of the way full.
4. Bake the cupcakes for 14-16 minutes, or until a toothpick inserted into the center comes out clean.
5. While the cupcakes are warm, remove them to a wire rack and poke the top a few times with a fork. Drizzle over the remaining ¼ cup coffee (I added about 1 teaspoon to the top of each cupcake).
6. Set the cupcakes aside to cool completely before frosting.

For the Frosting

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 2 minutes.
2. Add in the vanilla, espresso powder, and pumpkin pie spice. Mix to combine.
3. With the mixer on low speed, add the powdered sugar a little at a time.
4. Once all of the sugar has been incorporated, turn the mixer to high speed and beat until the frosting becomes light and fluffy, about 2-4 minutes.
5. Transfer the frosting to a piping bag fitted with your choice of tip (I used a Wilton 2A).
6. Pipe the frosting on the cooled cupcakes and garnish with a sprinkle of cinnamon.