Mocha Nutella Cupcakes

Eggless Mocha Nutella Cupcakes the rich flavors of coffee and chocolate with the creamy hazelnut goodness of Nutella.

Ingredients:

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup warm water
• 1 tablespoon instant coffee powder (dissolved in the warm water)
• 1/3 cup vegetable oil
• 1 tablespoon vinegar (white or apple cider)
• 1 teaspoon vanilla extract

For the Nutella Frosting:

• 1 cup Nutella
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 2-3 tablespoons milk (or as needed for desired consistency)

Instructions:

Cupcakes:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
3. In another bowl, mix the coffee-infused water, oil, vinegar, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Fill the cupcake liners about two-thirds full with the batter.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. Remove the cupcakes from the oven and allow them to cool completely on a wire rack before frosting.

Nutella Frosting:

1. In a mixing bowl, beat the softened butter and Nutella until smooth.
2. Gradually add the powdered sugar, beating continuously until fully incorporated.
3. Add vanilla extract and milk, adjusting the amount of milk to achieve a smooth, spreadable consistency.
4. Once the cupcakes are cool, use a piping bag or a spatula to frost them with the Nutella frosting.

Tips:

• For an extra touch of flavor, you can sprinkle some chopped hazelnuts or chocolate shavings on top of the frosted cupcakes.
• Ensure the cupcakes are completely cool before frosting to prevent the frosting from melting.

Enjoy your delicious Eggless Mocha Nutella Cupcakes!