(click on the text to highlight each stage):

1. Preheat the oven to 180°C and line the tin with paper cases.
2. Place the butter into a bowl and melt in the microwave or a bain marie, then allow to cool a little.
3. Meanwhile, place the eggs and sugar into a bowl and with a freestanding mixer whisk until pale and creamy. The mixture should double in volume and this will take a few minutes. Once whisked, fold half the flour into the mixture.
4. Mix coffee mixture into the butter and pour half into you mixture. Add the remaining flour, then the rest of the coffee and butter. Gradually fold in.
5. Divide the mixture between the cups and bake for 25min until risen or when a skewer comes out clean. Leave to cool for 5 min and turn out on a cooling rack.
6. To make the frosting whisk the mascarpone with the golden 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.