Baking takes exactly twenty minutes. If you're not sure they're done, use the classic toothpick test – insert it into the batter and it should come out clean, or with just a few moist crumbs.

Brew a strong coffee, sweeten it and stir in some amaretto. If you like a stronger boozy kick in your tiramisu, add two tablespoons; if you prefer it milder, one is enough. Let it cool.

Mix the whipping cream with cream stabilizer, stirring thoroughly so no lumps remain, then whip until fluffy.

Add the mascarpone, a tablespoon of the cooled brewed coffee, and sugar to taste. Whip lightly just a bit more, but not too much, so the whipped cream and mascarpone don't curdle. Chill briefly in the fridge.

Once the cupcakes are baked, take them out of the oven and immediately poke a few holes in each with a toothpick so the coffee mixture can soak all the way through. Now spoon the prepared coffee-amaretto mixture over them.

Transfer the chilled cream to a piping bag and pipe it onto the coffee-soaked cupcakes. Finish with a dusting of good-quality Dutch cocoa.