Method...

1. 1. Preheat the oven to 180˚C/350˚F/Gas Mark 4. Line a muffin tray with 12 cupcake cases.
2. 2. Whisk together the butter and sugar with an electric mixer until pale and fluffy.
3. 3. Add the eggs one at a time, whisking well after each addition.
4. 4. Sift in the flour and baking powder, then whisk until combined. Once combined, mix in the Tia Maria and Camp Coffee.
5. 5. Divide the batter between the cupcake cases so each case is two-thirds full. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Turn the cupcakes out onto a wire rack and leave to cool completely.
6. 6. To make the icing, whisk together the flour, milk and Tia Maria in a small pan until smooth.
7. 7. Place the icing mixture over a medium-low heat and whisk constantly until it has thickened into a very thick paste. Scrape it into a small bowl, cover with cling film directly on the surface and refrigerate until completely cold.
8. 8. In a separate bowl, whisk together the butter and sugar for several minutes until the mixture is light and fluffy and the sugar has dissolved.
9. 9. Slowly add in the chilled icing mixture a little at a time, whisking well after each addition, until it is all incorporated. Don't be tempted to add any extra liquid to the icing or it may split.
10. 10. Transfer the icing into a piping bag which is fitted with a large open star nozzle. Decorate each cupcake with the icing and then top with the chocolate covered coffee beans.