1.Preheat oven to 180°C (160°C fan-forced). Line 6-hole texas (¾ cup/180ml) or 12-hole standard (1/3 cup/80ml) muffin pan with paper cases.
2.Beat butter, extract, sugar, eggs, flour and milk in small bowl with electric mixer on low speed until ingredients are just combined. Increase speed to medium, beat until mixture is changed to a paler colour. Divide mixture among cases; smooth surface.
3.Bake large cakes about 25 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.
4.To make mascarpone cream; combine mascarpone, sifted icing sugar and marsala in small bowl; fold in cream.
5.To make coffee mixture; combine coffee, the water and marsala in small bowl; cool.
6.Remove cases from cakes. Cut each cake horizontally into four. Brush both sides of cake slices with coffee mixture. Join cake slices with mascarpone cream.
7.Spread tops of cakes with mascarpone cream; sprinkle with grated chocolate. Refrigerate for 3 hours before serving.