Preheat your oven to 350°F (175°C) and line a standard cupcake pan with cupcake liners.

Combine strong brewed coffee and coffee liqueur in a small bowl and let it cool.

Whisk together all-purpose flour, baking powder, and salt in a mixing bowl.

Cream together unsalted butter and granulated sugar in a large mixing bowl until light and fluffy. Add eggs and vanilla extract, mixing well after each addition.

Gradually incorporate the dry ingredients into the wet mixture, alternating with whole milk until just combined.

Fill each cupcake liner two-thirds full with batter and bake for 18-20 minutes.

Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Beat together mascarpone cheese and heavy cream until soft peaks form, then mix in powdered sugar and coffee liqueur.

Soak the tops of the cooled cupcakes in the coffee mixture, then frost with the mascarpone mixture and dust with cocoa powder.