Preheat the oven to 350F and line a muffin tin with 12 paper liners.

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 fully combined. You don’t want to overmix!

Divide the batter between the muffin wells, making sure to fill each one about ¾ of the way full. I use a ¼ cup cookie scoop to make it easy!

Bake for 14-16 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cupcakes to a wire rack to cool completely before continuing.

Add the softened mascarpone, cream cheese, and butter to the bowl of a stand mixer fitted with the paddle attachment. Cream them together until they are smooth and well combined-- about 2 minutes.

Next, add the vanilla and mix to combine.

With the mixer on low speed, add the confectioner’s sugar slowly. Once all of the sugar has been incorporated, turn the mixer to high speed and whip the icing until it becomes light and fluffy.

Transfer the frosting to a piping bag fitted with your choice of tip (I use a Wilton 2A) and set aside until ready to use.

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 icing on top of the cupcake and dust the top of each with cocoa powder.

Enjoy immediately or store in an airtight container in the fridge for up to two days.