Preheat the oven to 180C and line a large 12 hold cupcake/cuffin tin with paper cakes
Sieve flour, salt cinnamon and coca together in a clean bowl and set aside.
Cream the sugar and margarine until pale and fluffy.
Add the egg yolks and beat until well combined.
Beat in a spoonful of the sieved flour mix and a spoonful of the Baileys. Continue to do this until the consistency is smooth and even.
Beat the egg whites until stiff and then fold them into the cake mixture.
Divide the cake mixture between the cases and bake in the oven for 15-20 minutes, until they spring back when touched.
Remove from the oven and leave to cool completely on a wire rack.
Whisk together the topping ingredients, adding 1 tbsp spoon of baileys to start and if the consistency is still pretty firm add the other tbsp.
Spread the icing on the cupcakes with a pallet knife and grate over some dark chocolate if you fancy.