Caramel Mocha Cupcakes

For the cupcakes:
1. Preheat oven to 350 F. Line a 12-cup muffin tin with liners. In a small bowl, sift together flour, granulated sugar, cocoa, baking soda, and salt.
2. In a large bowl, with an electric mixer on medium-high, mix together oil, vinegar, vanilla, and coffee until well combined. Add flour mixture and mix until smooth. (Batter will be runny.)
3. Divide batter into the 12 lined muffin cups, filling about 3/4 full. Bake for 20-25 minutes, rotating pan after 10-15 minutes. Test with a toothpick.
4. Take cupcakes out of the tin and cool on a wire rack until completely cool. Then frost with the icing below.

For the frosting:
1. In a medium bowl, with an electric mixer, mix together the butter and cream cheese until smooth. Mix in the brown sugar and espresso powder until thoroughly mixed.
2. Put the icing in a piping bag (or a Ziploc bag, cutting off a corner) and pipe onto cooled cupcakes.

Enjoy!