Directions

1. Place chocolate, cocoa powder and coffee in a medium mixing bowl. Pour boiling water on top and whisk until smooth and all the chocolate has melted. Place in fridge for 20 minutes.
2. Preheat oven to 350°F. In a large mixing bowl, whisk together the flour, sugar, salt and baking soda until thoroughly combined.
3. Whisk in oil, eggs, vinegar and vanilla into cooled chocolate mixture from fridge. Add the dry ingredients and whisk until smooth.
4. Divide the batter evenly among Silicone Cupcake Liners. Bake for 14- 18 min. (with or without tray) until cupcakes have risen. When done, toothpick placed in center of cupcake will come out clean.
5. Allow to cool 5-10 min. Remove from Liners and transport to a wire rack to finish cooling completely.

For Frosting

1. In a stand mixer fitted with paddle attachment, add the softened butter. Mix on a low speed to soften slightly. Add sugar and vanilla extract. Starting on a low speed, mix until the butter and sugar are combined. Turn speed up to medium and beat for 2-3 minutes or until creamy and fluffy. Scrape down the sides of the mixer halfway through to ensure even mixing.
2. Add the hazelnut spread and cream. Beat until combined.
3. Top cupcakes with frosting.