Preheat the oven to 180˚C (160˚C fan assisted oven, 350˚F, gas mark 4). Put Muffin Cases in 12 muffin tins. Put the coffee granules in a small heatproof dish and spoon over 10ml (2 tsp) boiling water. Stir to dissolve and set aside.
Put the margarine in a mixing bowl with the brown sugar. Whisk together until creamy and lighter in texture and colour.
Gradually beat in the eggs and coffee liqueur until well blended. Sift the Cocoa, flour and Baking Powder on top and using a large metal spoon, carefully fold the flour into the mixture along with the coffee liquid.
Divide the mixture equally between the cake cases and smooth over the tops. Bake for about 20 minutes until risen and just firm to the touch.
Just before serving, pour the cream, Vanilla Paste, icing sugar and coffee liqueur into a bowl and whisk gently until softly peaking. Once whisked Place a dollop of cream onto the top of each cupcake a smooth to cover the top of the cupcake. Lightly dust each cupcake with Cocoa Powder and your espresso martini cupcakes are ready to serve!