Chocolate cupcakes: fabulous sweets to prepare for parties!

INGREDIENTS
130ml (1/2 cup) of water
3g of instant coffee
115g (1/2 cup) of butter
200g (1 cup) of sugar
2 eggs
Salt
3g (1/2 tsp) of baking soda
8g of baking powder
130g (1 cup) of flour
60g (1/2 cup) of cocoa powder
Vanilla extract
12 ferrero rocher for batter + 12 for decoration

For cream
360ml (1 1/2 cups) of whipping cream
15g (2 tbsp) of cocoa powder
60g (1/2 cup) of powdered sugar

Hazelnut cream

METHOD
1. In a small bowl add the water and instant coffee and mix to combine.
2. In a bowl add the butter and sugar and mix with the electric mixer. Add the eggs and continue with mixing. Add the salt, baking soda, baking powder, flour, cocoa powder, and vanilla extract and mix with a spatula to combine.
3. Pour the coffee into the batter and whisk to obtain a smooth and no lumps mixture.
4. Arrange paper cups to the muffin mold and fill half of the cup with the batter. Add the Ferrero rocher to each one and cover with more batter.
5. Transfer them to the oven and bake at 180°C/360°F for 18 minutes.
6. In a bowl add the whipping cream, cocoa powder, and powdered sugar and mix with an electric mixer to obtain the cream.
7. Decorate cupcakes with the prepared cream, and hazelnut cream and place the Ferrero rocher on each one.
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