Cakes:
Preheat oven to 350 F (180 C).
Line a 12-cup muffin tin with paper liners.

In a saucepan, heat the butter, 1/4 cup (60 ml) milk, and vanilla extract over low heat, stirring until the butter is melted. Add the remaining milk and let cool.

In a large bowl, beat the eggs and sugar until light and fluffy.
Add half of the butter mixture, then the flour, baking powder, and salt, which have been sifted together. Mix well.
Add the remaining butter mixture, milk powder, instant coffee, and Amaretto. Beat until smooth.

Divide the mixture among the cups. Bake for 20-25 minutes or until the cakes are firm to the touch.
Let cool for a few minutes before transferring to a wire rack to cool completely.

Glaze:
Put all the ingredients, except the cocoa, in a medium bowl and beat with an electric mixer at low speed for 1 minute.
Increase the speed and beat for 5 minutes until smooth.

Put the mixture in a pastry bag and decorate the cakes.
Dust with cocoa.