Preheat oven to 350° F. Line a cupcake pan with baking cups.

Gradually add in the flour mixture in three parts, alternating with milk (So it goes flour, milk, flour, milk, flour). Mix until batter is uniform and smooth.

Fill baking cups about 2/3 full and bake for 15 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven, transfer cupcakes to a cooling rack, and allow them to cool to room temperature before frosting.

In a saucepan, bring water to a simmer, then remove from heat. Whisk in the espresso powder, liqueur, and sugar. Stir until dissolved.

Use a fork or skewer to poke a few holes into the top of each cupcake. Use a pastry brush to lightly brush the syrup over the top of the cupcakes. Let it soak in, then repeat once more. There will likely be leftover liquid, which you can discard.

In the bowl of a stand mixer fitted with a whisk attachment, beat mascarpone on medium speed. With the mixer running, add the coffee liquor, then slowly add the confectioners’ sugar. Scrape down the sides and bottom of the bowl as needed (do not overmix).

Turn the mixer to high speed and in a steady stream slowly add the chilled whipping cream. Whip until light and fluffy, about for 1 to 3 minutes. Do not overmix (it will make the frosting curdle).

Transfer to a frosting bag with a large round tip. Frost cooled cupcakes