INGREDIENTS
For the cupcakes::
4 oz
semisweet chocolate, finely chopped
1/3 cup
Dutch-process cocoa powder
3/4 cup
hot coffee
3/4 cup
bread flour
3/4 cup
granulated sugar
1/2 tsp
salt
1/2 tsp
baking soda
6 tbsp
vegetable oil
2
large eggs
2 tsp
white vinegar
1 tsp
vanilla extract
1/3 cup
Nutella
For the buttercream::
2 sticks
unsalted butter, at room temperature
1 tsp
vanilla extract
3 cups
powdered sugar, sifted
1/3 cup
seedless raspberry preserves
Red food coloring, if desired