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Place the chocolate and cocoa powder in a medium glass bowl.
In a measuring cup, add the hot water and espresso powder, stirring to combine and bloom.
Pour the hot coffee over the chocolate mixture, whisking gently until smooth then cover in plastic wrap and set aside to cool completely.
Meanwhile, preheat the oven to 350°F.
Line 2 standard 12-cup muffin tins with foil or paper liners.
In a small bowl, whisk together the flour, sugar, salt, and baking soda.
Whisk the oil, eggs, vinegar, and vanilla into the cooled chocolate mixture until smooth.
Pour the chocolate into the flour mixture, stirring until smooth. Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups, filling 3/4 full.
Bake until cupcakes are set and firm when you press on the tops, about 17 to 19 minutes.
Remove from the oven to cool. Using an apple corer or pairing knife, slice a small section out of the center of the cupcake. Make sure you do not pierce to the bottom. Fill each hole with 1 heaping tablespoon of Nutella.
We like to pop the very top of the cupcake core we removed back onto the top of the cupcake before frosting.
In the bowl of an electric mixer beat the butter until light and fluffy. Add in the vanilla, strawberry jam and powdered sugar, one cup at a time, beating well on medium speed.
Transfer the buttercream to a piping bag fit with a decorative piping tip (I used this one). Frost and serve!