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1
First, make the cupcakes.
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2
Preheat the oven to 350u00b0F.
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3
In a medium sized bowl, whisk together the flour, baking powder and salt. Set aside.
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4
Cream together the butter and sugar and then add the eggs, one at a time, beating well after each addition. Add the vanilla.
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5
Alternately add the dry ingredients and the milk, starting and ending with the milk. Scoop batter into greased cupcake molds and fill 3/4 full. Bake for 25 minutes or until golden.
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6
While the cupcakes are baking, make the filling. Beat together the marscapone cheese, powdered sugar and instant coffee until smooth. Scoop into a small plastic bag and cut off the tip for easy piping.
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7
Once cupcakes are baked and cooled, take a pastry tip (or use a small knife and spoon) and press down into the center of each cupcake, twisting to create a hole in each of the centers. Brush out any crumbs. Pipe filling into each hole.
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8
For the buttercream, cream together the butter with the powdered sugar. Once smooth, add the milk and coffee granules or extract. Beat until light and fluffy. Scoop buttercream into a large plastic bag fitted with a pastry tip. Frost cupcakes and then dust with cocoa powder before serving.
