Preparation Steps

• Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
• In a bowl, cream together butter and sugar until light and fluffy.
• Add eggs one at a time, mixing well after each addition.
• In another bowl, combine flour and cocoa powder, then gradually add to the wet ingredients.
• Fill cupcake liners with the batter and bake for 20-25 minutes.
• For the filling, whip together heavy cream and mascarpone, gently folding in the cooled espresso.
• Once cupcakes are cool, cut out a small portion from the center and fill with the cream mixture.
• Top with remaining whipped cream and dust with cocoa powder before serving.