Line two standard muffin pans with cupcake liners; set aside.

In a large bowl, combine the flour, cocoa powder, espresso granules, baking soda, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs, milk, and oil. Add in the sugar and beat to combine. Add in the dry ingredients and beat for around 2 minutes until fully combined. Pour in the boiling water and beat on the lowest speed until just combined.

Fill the cupcake liners 3/4 full. Allow them to sit while you preheat the oven to 350°F.

Bake for 18-20 minutes, until a toothpick inserted into the center comes out with a couple crumbs clinging to it. Allow the cupcakes to cool for 5 minutes in the tins before turning out onto metal racks to cool completely.

In a food processor, process the granulated sugar and lavender together until very finely ground and powdery.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the lavender-sugar, goat cheese, butter, and salt for at least 5 minutes. Add in the confectioners’ sugar, 1/4 cup at a time, beating to combine, and scraping the bowl after each addition. When all of it has been added, increase the mixer speed to high and beat for 10 minutes until smooth and creamy.

Using a medium cookie scoop (or a large spoon), scoop about 2 tablespoons of frosting onto each cupcake. Sprinkle with more lavender buds, if desired.