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FOR THE CUPCAKES:
4 ounces semisweet chocolate, finely chopped
1/3 cup (1 ounce) Dutch-process cocoa powder
3/4 cup hot coffee
3/4 cup (3.38 oz) bread flour
3/4 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
1/3 cup Nutella
FOR THE BUTTERCREAM:
2 sticks unsalted butter, at room temperature
1 teaspoon vanilla extract
3 cups powdered sugar, sifted
1/3 cup seedless raspberry preserves
Red food coloring, if desired
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1st Keep
 desyo
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