Method...

1. 1. Pre-heat the oven to 190°C/375°F/Gas Mark 5. Grease a 12-cup muffin tin or line the cups with paper muffin cases.
2. 2. In a large mixing bowl, combine the flour, sugars, baking powder, chopped dates and salt. Mix well so all the sugar is combined with the rest of the ingredients.
3. 3. In another bowl, combine the egg, milk, oil, Cointreau and Camp Coffee.
4. 4. Fold the wet mixture into the dry mixture until just moistened, do not over mix. Fill prepared muffin cups ¾ full.
5. 5. Bake for 20-25 minutes or until a skewer comes out clean. Cool on a wire rack before icing.
6. 6. In a large mixing bowl, combine the mascarpone cheese, Cointreau, icing sugar, double cream and Camp Coffee, whisk with a hand held mixer until soft peaks form. Place in the refrigerator.
7. 7. Melt the chocolate in a bowl over a pan of gently simmering water, stir in the Cointreau and Camp Coffee. Remove from the heat and let the chocolate mixture cool.
8. 8. Take the cream out of the refrigerator and stir the chocolate mixture through the cream very lightly. Spoon the cream and chocolate into a piping bag with a big nozzle and pipe onto the muffins.