Tiramisu Cupcakes Espresso with Mascarpone Frosting: Fluffy

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-slot standard muffin tin with paper liners.
2. Cream the softened unsalted butter and 200g granulated sugar until pale and fluffy, then beat in the eggs one at a time.
3. Whisk the instant espresso powder into the whole milk.
4. Alternately add the flour, baking powder, and salt, and the espresso-milk mixture to the butter mixture, mixing until combined.
5. Bake for 18–22 minutes until the tops spring back when lightly touched and a toothpick emerges with a few moist crumbs.
6. While cupcakes are warm, simmer the brewed espresso, 12g granulated sugar, and coffee liqueur in a saucepan for 2 minutes until the sugar dissolves.
7. Use a small knife or skewer to poke 5–7 deep holes into the top of each warm cupcake.
8. Brush approximately 1 tbsp of the espresso syrup over the top of each cupcake, allowing it to soak into the core.
9. In a chilled bowl, whip the cold mascarpone cheese, heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
10. Pipe the mascarpone frosting onto the cooled cupcakes.
11. Dust the tops of the cupcakes with unsweetened cocoa powder using a fine-mesh sieve.
12. Chill the cupcakes for 1 hour to allow the frosting to set before serving.