Preheat the oven to 350 degrees F. Line 2 muffin pans with liners and set aside.
In a small mixing bowl, mix together the flour, ground coffee, cinnamon, baking powder, baking soda & salt. Set aside.
In another small bowl, mix together the instant coffee and water, to make a paste.
In the bowl of a stand mixer fitted with the whisk attachment, mix the sugar, olive oil, and eggs until smooth. Add in the coffee paste and vanilla, mixing well. With the mixer on low begin adding the flour mixture and sour cream, with three additions of flour, and two of sour cream. Mix until smooth, then fold in the chocolate chunks.
Scoop the batter into the muffin tins, and bake 25 minutes, or until the tops of the cupcakes spring back when lightly touched. Cool in pans 10 minutes, then cool completely on wire racks.
To make the buttercream, cream together the butter and shortening until fluffy. Add in the vanilla, cinnamon, and a pinch of salt. With the mixer on low, add the powdered sugar a little bit at a time, scraping down the sides and up from the bottom of the bowl as necessary. Once all the sugar is added, slowly pour in the whipping cream. Once incorporated, whip on high for about 5-6 minutes.