• 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.

For the Strawberry Buttercream

• 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!