1 box vanilla cake mix prepared with 1 egg and 1/2 the oil
1 1/2 cups unbleached all purpose flour
3/4 granulated sugar
1 tsp. baking soda
1 cup butter
3/4 cup coffee brewed and cooled
1/4 cup coffee liqueur
2 large containers of mascarpone cheese whipped up
2 tbsps. cocoa powder
Step 1: In a bowl prepare with a whisk the boxed cake mix per instructions above and set aside.
Step 2: Make your coffee batter in a separate bowl. Start by stirring together the dry ingredients, then add the wet and whisk together. Set aside.
Step 3: Preheat your oven to 350 degrees and line your muffin tin with paper cups. Fill each cup with half of the cake batter, then using your smallest ice cream/cookie scoop fill another 1/4 of the way in the center of each cupcake.
Step 4: Bake for 16-20 minutes or until light golden brown in color. While the first batch is in the oven make the topping by whisking on high speed your mascarpone with 1/4 cup granulated sugar for 4-5 minutes until loose peaks form. Then place in a piping bag or a large gallon zipper bag and snip off the bottom corner.
Step 5: Remove the cupcakes onto a cooling rack, once cooled pipe mascarpone and dust with cocoa powder. Finally place a decorative cookie piece on top and refrigerate until serving. Enjoy they are delicious!