Cupcakes

• Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
• In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
• Next, add milk, eggs, yogurt, cinnamon, ginger, all spice, cloves, molasses, oil and vanilla extract in a large jug and whisk well.
• Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
• Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
• Bake for 30-35 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
• Add instant coffee powder and water to a small mixing bowl and mix. Dip the very top of each cupcake in the coffee and set aside to soak.
• To prepare the frosting. Add mascarpone cheese to cream cheese frosting and mix on high speed until well combined using a hand mixer or stand mixer fitted with a paddle attachment.
• Core the centre of each cupcake and fill with chocolate sauce.
• Fit the end of a piping bag with a Wilton 1M piping tip and frost in a swirl. Finish off with a generous dusting of cocoa powder.