These never last long when I make them! Great for parties too!

Servings: 12 cupcakes

1 cup all-purpose flour
1 cup granulated sugar
1/2 tsp baking powder
1/4 tsp salt
6 tbsp unsalted butter, softened
2 large eggs
1/2 tsp vanilla extract
1/4 cup sour cream
1/4 cup brewed espresso or strong coffee, cooled
1 cup mascarpone cheese
1 cup heavy cream
1/2 cup confectioners' sugar
1 tsp vanilla extract
Cocoa powder for dusting
Chocolate curls or grated chocolate, for garnish (optional)

1. Preheat your oven to 350°F (176°C) and line a muffin tin with cupcake liners.

2. In a mixing bowl, whisk together flour, sugar, baking powder, and salt.

3. Add butter, eggs, 1/2 tsp vanilla extract, sour cream, and 2 tbsp of the brewed espresso. Mix until smooth.

4. Divide the batter evenly among the lined muffin cups, filling each about two-thirds full.

5. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

6. While the cupcakes cool, prepare the frosting. In a bowl, beat together mascarpone, heavy cream, confectioners' sugar, and 1 tsp vanilla extract until creamy and smooth.

7. Once cupcakes are cool, brush the tops with the remaining espresso. Then, using a piping bag or a spoon, top each cupcake with the mascarpone frosting.

8. Dust each cupcake with cocoa powder and garnish with chocolate curls, if using.

9. Chill the cupcakes for about 1 hour in the refrigerator to set before serving.