In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the mascarpone cheese on medium high speed until smooth and creamy. Add confectioners’ sugar and heavy cream Beat on low speed for 30 seconds, then switch to high speed and beat for 4-5 minutes.

Keep the prepared frosting in the refrigerator until ready to use.

For the coffee soak combine the instant espresso powder and hot boiling water until the coffee is dissolved. Stir in the Kalhua, if using

Preheat oven to 350F/180C. Line a 12 cup cupcake tin with liners.

Using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the egg, egg white and vanilla extract. Then beat on medium-high speed until combined, about 1-2 minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.

Sift the flour, baking soda, baking powder and salt into a large bowl then whisk together and set aside.

Add the dry ingredients into the wet ingredients, start the mixer on low speed, then slowly add the yoghurt and milk. Do not over mix the batter.

Spoon batter evenly into the prepared pan, filling them about 2/3 full. Bake for about 20-22 minutes.

Once baked, take them out of the cupcake pan and place them on a wire rack to cool completely

Using a fork, poke the tops of each cupcake a couple of times. Sprinkle or brush a small amount of the coffee soak over each cupcake, and allow it to soak in.

Transfer the frosting to a piping bag and pipe a big dollop on top of each cupcake.

Dust the cupcakes with cocoa powder and enjoy!