Heat oven to 350 degrees. Line 12 cups in standard-size muffin pan with cupcake liners.
In a bowl, whisk flour, baking powder, allspice, cinnamon and salt.
Beat butter and sugar in a large bowl about 2 minutes or until light colored and smooth. Add eggs, one at a time, beating well after each addition.
On low speed, add flour mixture, alternationg with brewed coffee; beat until smooth. Divide batter among prepared liners, 1/3 cup each.
Bake at 350 degrees for 25 minutes or until firm to the touch. let cupcakes cool completely.
Meanwhile, in a small bowl, combine instant coffee, vanilla and 1 teaspoon warm water. Stir until coffee is dissolved. Stir in white frosting until blended and no dark streaks remain. Spread 1 heaping tablespoon over each cupcake. Decorate tops with 2 coffee beans each.
Note: I like to get half milk chocolate and half dark chocolate coffee beans and put one of each on the tops of each cupcake.