Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven
Add all of the dry ingredients in a large mixing bowl, and mix on low speed for about 20 seconds before you add your softened butter. Let it mix until it reaches a crumbly, sand like texture.
Dilute coffee and water together until the coffee dissolves completely. Add eggs coffee mixture and milk into a jug and whisk together well. Add milk/egg mixture to dry ingredients in a slow steady stream while mixer is on low. Make sure you scrape down the bowl each time you add an ingredient to make sure everything's mixing well. Scoop into cupcake pan, filling about 3/4 way. Bake for 20 min. To check if they're done simply pierce the cupcake with a skewer and if they come out clean they're done. Once they're done, let them cool down completely.
While your cupcakes are baking and cooling prepare your frosting by diluting more coffee and water together and add to frosting. Mix in until well combined.
To finish off the cupcakes fit the end of your piping bag with a large round tip and frost in a bulb as demonstrated in the video. Drizzle chocolate sauce in a round snail around the frosting starting at the top and working your way to the bottom of the frosting. To get the right consistency for the chocolate it should be refrigerated, then microwaved for 10 seconds at a time until you can get it to a point where it comes out of a squeeze bottle and holds it's shape to look like a chocolate worm/tube. Finish off with a chocolate candy ball on top.