Italian Cocoa Cupcakes

For the muffins: heat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole muffin tin.

Beat together the butter, sugar, flour, salt and baking powder with an electric whisk until the texture of fine breadcrumbs.

Beat together the eggs, milk and vanilla. Gradually whisk into the flour mixture until smooth.

Spoon into the paper cases and bake for 18-20 minutes until well risen and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.

For the syrup: heat the coffee, liqueur and sugar in a pan over a low heat, stirring until the sugar has dissolved. Bring to a boil and cook until the liquid has reduced by about half, then remove from the heat and set aside to cool.

For the topping: whisk together the mascarpone and liqueur until smooth.

Whisk together the cream and icing sugar until thick. Fold the whipped cream into the mascarpone mixture.

Use a sharp knife or apple corer to cut a piece out of each cake, about 2cm|3/4" diameter and 3cm| 1" long.

Pour 1 teaspoon of the syrup over each cut-out piece of cake and pour another teaspoonful into the hollow of each cake.

Fill each hollow to about halfway with the mascarpone cream, then place the cut-out pieces of cake back on top of the hole, covering the filling.