Easy Banana Cupcakes with Espresso Chocolate Frosting

1. Preheat oven to 350° F. Line cupcake molds with paper liners.
2. In a bowl, stir together the mashed bananas, coconut oil, honey, eggs, and vanilla until combined. Add the flour, baking soda, cinnamon, instant espresso powder, and salt. Mix until just combined. 
3. Divide the batter evenly among the prepared pan. Bake 18-22 minutes until the tops are just set and no longer wiggly in the center. Remove and let cool.
4. To make the frosting, add the cream cheese and butter to a large mixing bowl. Using an electric mixer beat until light and fluffy, about 2 minutes. Add the espresso powder and beat 1 minute. Add the powdered sugar, cocoa powder, and vanilla. Beat another 2-4 minutes or until the frosting is light and fluffy. Beat in the cream until combined. 
5. Frost each cupcake and decorate as desired. I love chocolate shavings or a sprinkle of espresso powder on top.