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1
Preheat the oven to 325 degrees F and place 6 lightly buttered oven-safe 4-ounce coffee cups on a rimmed baking sheet.
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2
Sift the flour, baking powder and salt into a medium bowl and set aside.
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3
In the bowl of a stand mixer on medium-high speed, beat the eggs for 4 minutes.
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4
They will begin to lighten in color and become frothy.
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5
Add the granulated sugar and continue to beat for an additional 4 minutes.
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6
Reduce the mixer speed to low and stir in the flour mixture until just combined.
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7
Then mix in the melted butter, milk and 1/2 teaspoon of the vanilla.
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8
Divide the batter among the cups and bake until the tops are golden brown, lightly spring back to the touch and a toothpick inserted into the center comes out clean, 25 to 30 minutes.
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9
While the cupcakes bake, mix together 1/4 cup of the confectioners' sugar, the liqueur, espresso powder, cocoa powder and hot water, and stir until dissolved.
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10
When the cupcakes come out of the oven, poke 8 to 10 holes in each using a wooden skewer.
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11
Evenly but slowly spoon the coffee syrup over each cupcake.
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12
Let cool completely.
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13
When the cupcakes are cool, beat the mascarpone with the heavy cream and the remaining 1/4 cup confectioners' sugar and remaining 1/4 teaspoon vanilla until soft peaks form.
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14
Divide among the cupcakes.
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15
Garnish each cupcake with a dusting of cocoa powder and/or chocolate shavings if using.
