Preheat oven to 350 degrees. Line a muffin tin with 12 muffin liners; set aside.
In a medium bowl, whisk together the flour, sugar, 2 tablespoons of instant espresso powder, baking powder, and salt. Set aside.
In a large bowl, whisk together the vegetable oil, milk, eggs, and vanilla. Pour in the dry ingredients and stir to combine. Fold in the ¼ cup of crushed chocolate covered espresso beans.
Use a muffin scoop to fill the cupcakes about three quarters full (you may have some leftover batter). Bake for 20-25 minutes or until a toothpick inserted in the middle of the cupcake comes out clean. Cool on wire baking rack completely before frosting.
Espresso Cream Cheese Frosting
In a medium bowl, cream together the cream cheese and butter using a handheld mixer. Add in the powdered sugar, vanilla, and ½ teaspoon of instant espresso powder. Mix to combine.
Spoon frosting into a piping bag fitted with a star attachment. Pipe on frosting leaving about a half an inch of the cupcake top border showing. Top off with a chocolate-covered espresso bean.
Make these cupcakes ahead of time and store in a refrigerator for up to a week, or freeze for up to a month. Top with frosting before serving.
Recipe courtesy of This Delicious House. Sign up for more recipes today at https://thisdelicioushouse.com