Preheat the oven to 160ºC (320ºF) and line a 12-cup cupcake tray with liners.

Cream room temperature butter and granulated sugar for about 3 minutes until fluffy.

Add eggs one at a time, mixing on low speed until just combined.

Whisk together all-purpose flour, almond flour, baking soda, baking powder, and salt in a separate bowl; gradually add to wet mixture.

Fold in sour cream, vegetable oil, and vanilla extract gently.

Divide batter into two bowls and fold instant espresso powder into one.

Alternate dropping spoonfuls of the two batters into each cupcake liner, then swirl gently.

Bake for 20 to 23 minutes, or until a toothpick comes out clean.

Cool in the tray for 5 minutes before transferring to a wire rack.

Beat softened butter until smooth, add mascarpone and mix; then add powdered sugar and vanilla bean paste until fluffy.

Use a piping bag to frost cooled cupcakes with Amaretto buttercream.

Dust frosted cupcakes with cocoa powder before serving.