Baking takes exactly twenty minutes. If you're unsure, use the classic toothpick test — insert it into the batter and it should come out clean, or with just a few crumbs of baked cake clinging to it.

Brew a strong coffee, sweeten it, and stir in some Amaretto. If you like a strong hit of alcohol 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. Whip with a hand mixer until fluffy.

Add the mascarpone, a tablespoon of the cooled brewed coffee, and sugar to taste. Whip briefly once more, but not too much, so the cream and mascarpone don't split. Chill in the fridge for a while.

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

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