Add all dry ingredients- Wheat flour, cocoa powder, baking powder, baking soda & salt and sieve mixture then add 1/2 cup of sugar powder to it.
Take another bowl and pour 1/2 cup of water to it. Add coffee powder, butter, vanilla essence, lemon juice to it then mixed this wet ingredients.
Now Mix dry ingredients into wet ingredients. Do not over mix if required add water in tbsp quantity to make mixture. Here I added 5 Tbsp water. Mix well slowly in one direction to make smooth batter. Batter should be perfect consistency. Preheat Pan. spread salt on the bottom of pan then place a small dish on it and heat on high flame for 7 mins.
Grease cupcakes moulds and put them on a plate containing butter paper.
Transfer cake batter in the moulds. Tap 2 to 3 times and place this plate on the small dish inside the pan. Cover pan with lid and bake for 20-25 minutes on low flame. Check with toothpick if it show little batter then cover and bake for 5 minutes more. Check the cake again if toothpick is clean then remove the cupcakes from pan and cool down it for 5 minute.
Gently brush with milk. Unmould and cool on a wire rack. After it come to room temperature decorate cupcakes with chocolate cream.
For chocolate cream
Add 1 Tbsp Nutella chocolate, 1/4 tsp butter, 2 Tbsp hot milk to the mixing bowl, then heat it for 5-6 mins until chocolate is completely melted. Apply it on cupcakes then sieve cocoa powder on it
Refrigerate these cupcakes for at least 15 minutes before serving.
