Start by dissolving the espresso powder and granulated sugar in 1 cup of hot water. Stir until fully dissolved, then add the optional Marsala or coffee liqueur if desired. Let the syrup cool to room temperature.

Preheat your oven to 350°F (180°C). While the oven heats, line a muffin tin with cupcake liners.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add the eggs and pure vanilla extract.

In a separate bowl, combine the dry ingredients: flour, baking powder, and salt. Gradually mix the dry ingredients with the wet ingredients, alternating with the milk.

Spoon the batter into the prepared cupcake liners, filling each about ¾ full. Bake for 15-20 minutes, or until a toothpick inserted comes out clean. Let them cool for 10 minutes before transferring to a wire rack.

Prepare the mascarpone frosting by whisking together the mascarpone cheese, confectioner’s sugar, and a pinch of espresso powder until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold into the mascarpone mixture.

Once the cupcakes are completely cool, generously brush each with the prepared coffee syrup and frost with the creamy mascarpone frosting, dusting the tops with cocoa powder.