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1
Preheat oven to 325 degrees.
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2
Add sugar, buttermilk and oil to a stand mixer (or large bowl if youre using a hand mixer).
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3
Mix well.
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4
Add eggs and vanilla extract, mix well.
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5
In a separate large bowl, sift cake flour, cocoa powder, baking soda, baking powder, cinnamon and salt.
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6
Add 1/3 of your dry ingredients to the wet ingredients and mix until combined.
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7
Pour in your espresso mixture, blend, then continue with two more addition's of the remaining dry ingredients.
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8
Pour blended batter about 3/4 full into cupcake pans lined with cupcake liners.
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9
Bake until the cupcakes have puffed up with a deep brown color, about 25 minutes.
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10
Let cool on a baking rack.
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11
FILLING:.
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12
While cupcakes are baking, using a double boiler, melt chocolate until completely smooth.
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13
Let cool.
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14
In a large bowl, mix cooled chocolate and mascarpone cheese until well blended.
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15
Scoop mixture into a piping bag.
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16
With a knife or melon baller, carefully create a hole in the center of each cupcake.
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17
Pipe the chocolate mixture into the hole you just created, about 1 1/2 tablespoons of chocolate into each cupcake.
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18
TOPPING:.
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19
Mix heavy whipping cream, powdered sugar, cocoa and vanilla in a stand mixer and whip to stiff peaks.
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20
Add to a piping bag and pipe over each cupcake in a circular motion.
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21
Decorate with one or more mini marshmallows and pinch of cinnamon if you like.
