Shaved chocolate and edible silver balls for garnish
Preheat oven to 180°C. In medium bowl, whisk flour, baking powder and salt; set aside.
In large bowl with electric mixer on medium-high, beat sugar and butter until light and fluffy, about 2 minutes. Add eggs, Barefoot Moscato and milk until just combined. Add dry ingredients; mix until smooth and fluffy.
Divide batter evenly into 24 mini cupcake tins. Bake 15 minutes or until toothpick comes out clean. Cool 5 minutes in pan: remove from pan and cool on wire rack.
Frosting: In small bowl with electric mixer on high, beat mascarpone cheese and Barefoot Moscato wine just until smooth. Gradually beat in icing sugar and vanilla until blended.
Frost each cupcake with a small amount of frosting. Garnish with shaved chocolate and edible silver balls.