Tiramisu Cupcakes

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt. Set aside.

3. In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for easier mixing.
4. Add 2 large eggs one at a time, beating well after each addition, then mix in 1 tsp vanilla extract.
5. Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with the flour. Mix until just combined.
6. Stir in 1/2 cup strong brewed coffee until the batter is smooth. Tip: The coffee should be cooled to avoid cooking the eggs.

7. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cupcakes from sinking.

9. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

10. While the cupcakes cool, beat 1 cup mascarpone cheese, 1/2 cup heavy cream, and 2 tbsp powdered sugar until stiff peaks form.
11. Once the cupcakes are cool, pipe or spread the mascarpone mixture on top of each cupcake.
12. Dust with 1 tbsp cocoa powder before serving.