Preheat the oven to 350°F and position a rack in the center of the oven. Line 24 cupcake forms with paper liners.

Combine the brewed coffee and espresso powder in a glass measuring cup and let cool.

Sift the flour, baking powder, salt and spices together in a bowl.

Beat the egg whites in the mixing bowl of a stand mixer (use a whisk attachment if available) on high speed until soft peaks form. Scoop the egg whites into a separate bowl and set aside.

Dry the inside of the bowl thoroughly with a paper towel. Using the paddle attachment, beat the butter in the mixer on high speed until smooth. Gradually beat in the sugar until incorporated, then add the vanilla and beat, scraping the sides of the bowl occasionally, until the mixture is very light in color and texture, about 4 minutes.

Beat in the egg yolks, 1 at a time until thoroughly mixed.

Reduce the mixer speed to low. Add the flour mixture a third at a time, alternating with half of the cooled coffee, beginning and ending with the flour mixture. Beat until smooth after each addition.

Using a spatula, stir about 1/4 of the egg whites into the batter, then gently fold in the remaining whites. Fill the cupcake molds 2/3 full and bake 15-20 minutes until the tops spring back when gently pressed and a toothpick inserted into the middle comes out clean.

Cool the cupcakes on a wire rack for 10 minutes. Gently remove them from the form and allow to cool completed before frosting.

Bring 1 cup cream to boil in small saucepan. Slowly pour cream over espresso, whisking until espresso is dissolved. Add grated white chocolate and stir until smooth. Add remaining 1/2 cup of the whipping cream and sugar; stir until sugar dissolves. Chill until cold, at least 2 hours. Can be made one day ahead; cover and keep chilled.

Add mascarpone to chilled mixture; Using electric mixer; beat on low speed until blended and smooth. Increase speed to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 minutes (take care you don't over beat or mixture will curdle).

Pipe or dollop onto the top of cupcakes.

Drizzle with Caramel and sprinkle with a touch of cinnamon.