1️⃣ Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
2️⃣ In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3️⃣ In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4️⃣ Add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
5️⃣ Stir in the cooled brewed coffee until just combined.
6️⃣ Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool completely.
7️⃣ For the coffee soak, mix the brewed coffee and coffee liqueur if using. Once the cupcakes have cooled, use a fork to poke holes in the top of each cupcake. Spoon the coffee mixture over the cupcakes, allowing it to soak in.
8️⃣ To make the mascarpone frosting, beat the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract in a large bowl until stiff peaks form.
9️⃣ Pipe the mascarpone frosting onto the cooled, soaked cupcakes. Dust with unsweetened cocoa powder before serving.
Prep Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Kcal: 350 kcal
Servings: 12 cupcakes
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