How to make Espresso Cupcakes

1. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
2. Add eggs, one at a time, beating until well combined.
3. Measure the flour, baking powder, baking soda, salt, cocoa powder, and instant espresso into a small sized bowl and whisk to combine.
4. Measure out the milk and vanilla and stir to combine.
5. Add about a third of the dry ingredients to the butter/sugar and beat to combine.
6. Add about a half of the milk/vanilla and beat to combine.
7. Continue adding, alternating between dry and wet and finishing with the dry.
8. Scoop batter into cupcake cups about 1/2 full.
9. Bake at 350 degrees for 22-25 minutes or until a cake tester comes out clean.
10. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
11. In medium bowl, beat mascarpone cheese, milk, 2 teaspoons espresso powder and the powdered sugar on medium speed until smooth.
12. Spoon mixture into decorating bag fitted with 1/4-inch writing tip.
13. To fill each cupcake, insert tip of bag into center of cooled cupcake; gently squeeze bag until cupcake expands slightly but does not burst (each cupcake should be filled with about 1 tablespoon filling).
14. Heat the cream in a double boiler until it just starts to boil.
15. Pour in the chocolate and stir until all the chocolate is melted and integrated with the cream.
16. While it is still warm, spread a thin layer of it over the cupcakes. It will harden when it cools.
17. Decorate with white chocolate shavings.