1 ½ cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ cup unsweetened cocoa powder
½ cup granulated sugar
½ cup coconut milk
1 tablespoon espresso or strong brewed coffee
2 large eggs
½ cup unsalted butter (for frosting)
Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.
In a large bowl, whisk together the flour, cocoa powder, cinnamon, ginger, baking soda, baking powder, and salt.
In another bowl, mix the granulated sugar, eggs, coconut milk, and coffee until well combined. Gradually add melted butter, mixing well.
Gently fold the dry ingredients into the wet mix until just combined. Avoid overmixing.
Pour the batter into the prepared cupcake liners, filling them about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick comes out clean.
Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
In a saucepan, melt the unsalted butter over medium heat until golden brown. Let it cool slightly.
In a bowl, beat together the brown butter and powdered sugar, adjusting consistency with milk or cream.
Once the cupcakes are cool, frost them generously with the brown butter frosting and sprinkle with cinnamon.
