Dissolve half a teaspoon of instant coffee in half a cup of boiling water and allow to cool down Preheat the oven to 190 degrees Celsius.
Cream together the butter and caster sugar until light and creamy.
Break the eggs into a separate bowl and then add to the mixer, one at a time mixing well.
Add the vanilla extract and mix well.
Sift together the plain flour, cocoa and Bicarb soda into a large bowl.
Mix the buttermilk into the coffee.
Add the flour mix a couple of tablespoons at a time to the mixer and alternate with the coffee mixing well in between each addition.
Once everything is mixed together really well I poured my mixture into a jug so it was easier to pour into the patty pans.
Lay out your patty pans
Fill two thirds full.
Bake for about 15-20 minutes at 190 degrees Celsius. They are cooked when a skewer inserted into the middle comes out clean.
Once the cupcakes are cool use a sharp knife to cut out a little hole in the top.
Fill the holes with a teaspoon of nutella * I microwaved the nutella for about 30 seconds so that it was a little bit runny, this makes it much easier to get the nutella into the cupcake.
To make the frosting place the unsalted butter into the mixer.
Add 1 cup of nutella
Whip until beautiful and creamy. Add the vanilla extract.
Sift the icing sugar into a large bowl. Add a large pinch of salt.
Add the icing sugar slowly to the mixer and whip until smooth and creamy. Add a little bit of milk if the mix is too thick.
Using a piping bag pipe the frosting onto the cupcakes and decorate how you wish! 😃 enjoy! *original recipe from: http://www.gimmesomeoven.com/nutella-cupcakes/