Preheat the oven to 350 degrees

Brew enough coffee to give you 1/2 cup for the recipe

Put a metal bowl in the freezer in preparation for making the frosting

Mix together your dry ingredients in a bowl with a whisk

Mix together your wet ingredients in a separate bowl and make sure they are well combined

Add the dry and wet ingredients together until just blended

Fill muffin cups 3/4 of the way full with the cupcake mixture

Place in the pre-heated oven and back for 20 minutes

While the cupcakes are baking, prepare the frosting as follows:

Remove the metal bowl from the freezer and add in 1 1/2 cups heavy whipping cream

Beat the cream using a standing or hand held electric mixer until it forms stiff peaks (about 1-2 minutes)

Put the whip cream back in the fridge while you make the rest of the frosting

In another bowl, cream together with an electric mixer on low the butter, the remaining 1/2 cup of cream, the vanilla and cinnamon. Slowly add in the powdered sugar a little bit at a time.

Once the ingredients are fully combined, turn the mixer to high and beat until it reaches a nice light frosting consistency

Remove the whip cream prepared earlier from the fridge and fold into the frosting. Don't over mix.

Once cupcakes are cool, you can use a frosting bag and decorating tip for fancier cupcakes or just spread the frosting on with a spatula.