INGREDIENTS

Makes about 20 cupcakes

For cupcake
2 cups cake flour
2 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1-1/4 sticks (10 tbsp) unsalted butter, room temp
1 cup sugar
3 large eggs
1 large egg  yolk
1-1/2 tsp vanilla extract
3/4 cup buttermilk

For espresso extract
2 tbsp instant espresso powder
2 tbsp boiling water

For espresso syrup
1/2 cup water
1/3 cup sugar
1 tbsp amaretto, Kahlua or brandy (I used Kahlua)

For frosting
1-8oz container mascarpone
1/2 cup powder sugar, sifted
1-1/2 tsp vanilla extract
1 tbsp amaretto, Kahlua or brandy (I used Kahlua)
1 cup cold cream

2-1/2 oz bittersweet or semisweet chocolate, finely chopped (garnish) (I used bittersweet chocolate)
cocoa powder, dusting

INSTRUCTIONS

To make cupcake---
Preheat oven to 350F. Line cupcake pan with liners.

Sift cake flour, baking powder, baking soda and salt. Set aside.

In a stand mixer, fitted with a flat beater, beat butter until creamy.  Add sugar and mix to combine.  Add eggs one at a time, beating for about 1 minute after each addition.  Add vanilla.

Gradually add flour mixture in 3 additions, alternating with buttermilk in 2 additions, ending with the flour mixture. Mix until flour just incorporated into batter.

Fill cupcake liners about 1/2-2/3 full and bake for about 17-20 minutes or until a toothpick inserted in the middle comes out clean. Remove from pan and cool completely on a wire cooling rack.

To make espresso extract---
In a small bowl, stir espresso powder and boiling water together until blended.  Set aside.

To make espresso syrup---
In a small saucepan, combine water and sugar together and bring just to a boil.  Pour syrup into small bowl and stir in 1 tbsp of espressp extract and liqueur. Set aside.

To make frosting---
Combine the mascarpone, sugar, vanilla and liqueur in a large bowl and whisk until smooth.  In a stand mixer, fitted with a whisk attachment, whip the heavy cream until it hold stiff peaks.  Using a spatula, stir in about 1/4 of whipped cream into mascarpone mixture.  Fold in the rest of the whipped cream with a soft touch.  Add espresso syrup to frosting, to taste. (If frosting is too soft to pipe, cover with plastic wrap and refrigerate for 15 minutes or so.)

To assemble cupcakes---
Poke holes in cupcakes with a fork or toothpick.  Spoon about 1-2 tsp of espresso syrup over each cupcake. Using your favorite round tip, pipe frosting over cupcake.  Sprinkle with cocoa powder and garnish with chopped chocolate.

ENJOY!