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For the brownie bites:
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Preheat the oven to 350u00b0F and grease a 24-tin mini cupcake pan.
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In a large microwave-safe bowl, combine 1 stick of butter and chocolate chips. Microwave at 30-second intervals, stirring after every 30 seconds, and continuing for additional 30-second bursts until the chocolate chips have melted. Let the mixture cool slightly, then whisk in the sugar, salt and vanilla extract.
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Whisk in the eggs, one at a time, beating well after each egg.
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In a small bowl, whisk together the flour, cocoa powder and instant coffee. Add the dry ingredients into the wet ingredients and whisk until well-combined.
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Pour the brownie batter into each of the greased 24 mini cupcake tins using a small ice cream scoop. Fill each tin about half full. Bake the brownie bites at 350u00b0F for 20 minutes, rotating the cupcake tray halfway through the baking time. The brownie bites are done when a toothpick inserted in the center comes out with a few crumbs attached. Remove pan from oven and set it on a rack.
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Let the brownie bites cool for 10-15 minutes in the cupcake tray, then transfer them to a cooling rack to cool completely before frosting.
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Repeat with the remaining brownie batter until all the brownie bites have been made. Recipe makes roughly 3 dozen.
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For the mascarpone frosting:
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In the bowl of a standing mixer, combine the remaining stick of butter and the mascarpone cheese. Beat on medium-high speed until combined, about 1-2 minutes.
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On low, mix in the powdered sugar, 1/2 cup at a time, until all the powdered sugar has been added. Beat on medium-high for an additional minute. Transfer the mascarpone frosting to a piping bag fitted with a round tip, if using. If you don't want to pipe the frosting onto the cupcakes, a spoon will do!
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For the assembly:
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When the brownie bites have cooled completely, pipe or spoon a dollop of mascarpone frosting on each, and top with a chocolate-covered espresso bean. Dust with cocoa powder and enjoy!
