I made these cupcakes after watching Eric Lanlard's Baking Mad series on Channel 4. This is his recipe although instead of making 12 muffins I made 24 mini muffins. The chocolate covered coffee beans are delicious but hard to get your hands on as is isn't sold in supermarkets-I ordered them from Ebay-and they are yummy.
For the cupcakes
125g plain flour
1 tsp baking powder
4 large eggs
125g golden caster sugar
1 level tbsp instant espresso granules dissolved in 2 tsp boiling water
50g unsalted butter, melted and cooled
Preheat the oven to 180°C/gas mark 4 and line a 12-hole muffin tin/24-hole mini muffin tin with paper cases. Sieve the flour and baking powder together into a bowl.
Place the eggs and sugar in a bowl of an electric mixer and whisk until pale and creamy. The mixture should double in volume and will take a few minutes. Once whisked, fold half the flour into the mixture.
Mix the coffee into the butter and pour half into the mixture. Add the remaining flour, then the rest of the coffee and butter and gradually fold in.
Divide the mixture between the paper cases and bake for 25 minutes until risen and a skewer comes out clean when inserted. Leave to cool for 5 minutes then turn out onto a cooling rack to cool completely.
To make the frosting, whisk the mascarpone with the icing sugar then add the Marsala. Pipe on top of each cupcake and give a generous dusting of cocoa powder. Finish by placing a few chocolate coffee beans on top.