Preheat the oven at 160ºC/320ºC conventional oven and line a 12-cup cupcake tray with 12 cupcake liners.

Sift together the all-purpose flour, almond flour, baking powder, baking soda and salt and set it aside.

In the bowl of a stand mixer, using the paddle attachment, or in a large bowl with a hand mixer add the butter and sugar and mix it on medium/high speed for 3 minutes.

Add the eggs one at a time into the mixture and mix on low until combined.

Scrape down the sides of the bowl and continue by adding the flour mixture, continuing on low speed, mixing until just combined.

Finally add the sour cream, vegetable oil and vanilla extract and mix until just combined, making sure not to over mix the cake batter.

Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.

Add ½ of the batter into a separate bowl and add the instant espresso powder. Gently fold it together with a rubber spatula until the instant coffee has dissolved and combined to a smooth batter.

Alternate by adding a bit of each of the two batters into the 12 cupcake liners and with a toothpick swirl the two batters together. Bake them for 20-23 minutes or until a cake tester comes out clean.

Let the cupcakes cool on a cooling rack. After 5 minutes, gently remove the cupcakes from the cupcake tin and let them cool down completely.

Take the butter and mascarpone out of the fridge 10 minutes before starting. Cut the butter into cubes and sift the powdered sugar.

Add the butter in a stand mixer with the paddle attachment or use a hand mixer and mix for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.

Add the mascarpone and mix it together with the butter for 1 minute on low speed.

Scrape down the sides of the bowl add half of the sifted powdered sugar, the vanilla bean paste and Amaretto and mix in together with butter on low speed. Scrape down the sides of the bowl and add the other half of the powdered sugar mix until combined. Scrape down the sides of the bowl and give it a final mix for 1 minute.

Add the buttercream to a piping bag with a big round piping tip, e.g. Wilton 1A. Pipe the buttercream of the cupcake. Finish it with a dusting of cocoa powder.