Preheat oven to 350 degrees and line your cupcake pan with cupcake liners

In a medium bowl, whisk together the flour, baking soda, pie spice and salt until combined

Using a small bowl, combine the water, espresso powder, cocoa, and whisk until combined

Using a standing mixer, cream together the sugar and butter

Beat in the eggs, oil and vanilla until combined

Alternating between the espresso mixture and flour mixture, gradually mix in both until combined

Scoop batter into cupcake liners filling about 3/4 full

Bake in the oven for 21 minutes or until a toothpick comes out clean

Allow to cool completely on the counter before frosting

Using a standing mixer, beat together the butter and shortening until smooth

Mix in the pumpkin puree and the pumpkin spice

Gradually mix in the powdered sugar until combined

Continue to mix until smooth and creamy

Scoop into piping bag and frost the cupcakes

Sprinkle some chocolate curls onto the frosting

Enjoy!