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1. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
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2. Add eggs, one at a time, beating until well combined.
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3. Measure the flour, baking powder, baking soda, salt, cocoa powder, and instant espresso into a small sized bowl and whisk to combine.
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4. Measure out the milk and vanilla and stir to combine.
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5. Add about a third of the dry ingredients to the butter/sugar and beat to combine.
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6. Add about a half of the milk/vanilla and beat to combine.
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7. Continue adding, alternating between dry and wet and finishing with the dry.
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8. Scoop batter into cupcake cups about 1/2 full.
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9. Bake at 350 degrees for 22-25 minutes or until a cake tester comes out clean.
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10. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
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11. In medium bowl, beat mascarpone cheese, milk, 2 teaspoons espresso powder and the powdered sugar on medium speed until smooth.
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12. Spoon mixture into decorating bag fitted with 1/4-inch writing tip.
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13. To fill each cupcake, insert tip of bag into center of cooled cupcake; gently squeeze bag until cupcake expands slightly but does not burst (each cupcake should be filled with about 1 tablespoon filling).
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14. Heat the cream in a double boiler until it just starts to boil.
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15. Pour in the chocolate and stir until all the chocolate is melted and integrated with the cream.
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16. While it is still warm, spread a thin layer of it over the cupcakes. It will harden when it cools.
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17. Decorate with white chocolate shavings.
