Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper or silicone cupcake liners.

In a medium bowl, whisk together the almond flour, granulated sweetener, baking powder, and salt until well combined and free of lumps.

In a separate large bowl, whisk the eggs, melted butter, almond milk, vanilla extract, and the dissolved espresso mixture (1.5 tbsp espresso powder mixed with 1 tbsp hot water).

Gradually add the dry almond flour mixture into the wet ingredients, stirring until just combined and a smooth batter forms.

Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 to 3/4 full.

Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the tops are firm to the touch.

Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

While the cupcakes cool, prepare the frosting. In a small ramekin, dissolve the 1 tsp espresso powder into the 1 tsp vanilla extract.

In a large mixing bowl using a hand mixer, beat the cold heavy cream until stiff peaks form. Set aside.

In another bowl, beat the mascarpone cheese, powdered sweetener, and espresso-vanilla mixture until smooth and creamy. Gently fold in the whipped cream until fully combined.

Once the cupcakes are entirely cool, pipe or spread the espresso mascarpone frosting onto each cupcake.