Ferroro Rocher cupcakes

Ingredients:

For the Cupcakes:

• 4 tablespoons boiling water
• 1/3 cup cocoa powder
• 3 eggs
• 3/4 cup butter (softened)
• 3/4 cup castor sugar
• 1 cup flour
• 2 teaspoons baking powder

For the Frosting:

• 110 ml cream (whipping cream is best)
• 1/2 cup chocolate hazelnut spread (nutella)
• 1/3 cup chocolate chips/ chopped chocolate

Method:

1. Preheat the oven to 200°c. Line the cupcake tray with cupcake liners.
2. Mix together the water and cocoa powder to create a paste.
3. Mix together the cocoa powder paste with the remaining ingredients.
4. fill the lined cupcake tray up to 3/4 full with the batter
5. Bake for 15 min or until toothpick inserted in center comes out clean
6. Cool the cupcakes before frosting them
7. For the frosting, start by melting the chocolate chips with the spread until all the chocolate is melted.
8. Whip the cream until double in volume and soft peaks form. 
9. First add 1/3 of the whipped cream to the chocolate mixture and mix until combined.Add the mix to the remaining cream and whip again. Leave in the fridge for 2 or more hours for it to set and become firmer.
10. To frost, you can use a star tip (i used a 1M wilton tip). Add a ferrero rocher to complete