Tiramisu cupcakes soaked in coffee syrup, topped with soft and dreamy mascarpone cream and a touch of cocoa powder.
Start with making the soaking syrup: Mix the coffee/espresso powder and sugar in hot water and mix until dissolved, then add liqueur. Set aside to cool.
To make the cupcakes: Preheat oven to 350°F/180°C. Line muffin tin with cupcake liners and set aside.
Divide batter evenly between cups, filling about ¾ full. Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean. Allow muffins to cool in pan for 10 minutes, then remove cupcakes from pan and place them on a wire rack.
To make the frosting:
In a large bowl whisk together mascarpone, sugar, espresso powder, and liqueur. In the bowl of an electric mixer fitted with the whisk attachment, whisk heavy cream until stiff peaks form. Fold whipped cream into the mascarpone mixture in 2 additions. Allow cupcakes to cool completely then frost them.
* Instant coffee has a subtler flavor than espresso powder, so if you use it, you may want to add more for a stronger coffee flavor.