Preheat oven to 160 degrees C. Line a 12-hole cup cake tin with paper cases
Cream together the butter and sugar until the colour is light, and the texture is fluffy. Beat in the eggs one at a time - if the mixture begins to separate, add a spoon of flour from your measured amount. Sift together the flour, coffee powder and cocoa then fold into the cake mixture using either a metal spoon or spatula. Divide equally between the cupcake cases. Bake in the preheated oven for about 20 minutes until risen and firm to touch, remove and cool on a wire rack.
When completely cold decorate with glacé icing (water icing) and top with a Malteeser.