“Tiramisu” Cupcakes

http://afoodiefroggy.canalblog.com/archives/2008/09/25/10700505.html
“Tiramisu” Cupcakes
For 12 cupcakes
½ cup (4.5 oz) all-purpose flour
½ cup (4.5 oz) granulated sugar
2 tsp baking powder
1 teaspoon vanilla extract
2 eggs
2-3 tbsp milk
½ cup (4.5 oz) unsalted butter, softened
1 heaped tbsp instant espresso
Mascarpone frosting
1 cup (9 oz) unsalted mascarpone cream
¼ cup confectioner’s sugar
¾ cup heavy cream
Cocoa powder

Preheat oven 400°F.
Grease 12 2 -1/2 inch muffin cups (not necessary if they are made with silicon) and line with small paper tins.
Prepare cupcake batter : stir together AP flour, sugar, baking powder, espresso in a mixing bowl. Set aside.
In another mixing bowl, beat wet ingredients : egg, milk and butter.
Add wet ingredients mixture to dry ingredients. Stir until moistened.
Spoon the batter in each muffin cup, in the paper tin. Each cup should be filled to 1/2.
Bake for 18 to 20 minutes or until golden brown.
Cool cupcake pans on a wire rack for 5 minutes, remove cupcakes from the pan.
Frosting :
In a bowl, beat the mascarpone, cream and confectioners' sugar until medium-soft peaks form, 1 to 2 minutes. Beat over high-speed. Use immediately : spread roughly and generously over the top of each cupcake. Dust the cupcakes with cocoa powder, using a tea strainer or a sieve.