2 1/4 cups all-purpose flour; 2 cups granulated sugar; 1 tsp. salt; ¾ cups Hershey special dark cocoa powder; 2 tsp. baking powder; 1 tsp. baking soda; 1 stick softened butter; 2 eggs; 1 tsp. vanilla, 1 cup milk; 1 cup brewed hazelnut coffee.
Frosting: 1 pound powdered sugar; 1 stick butter; ¼ cup cocoa powder; ¼ cup hazelnut coffee; 3 tablespoons milk; ½ tsp. vanilla
Cupcakes: Preheat oven to 350 degrees. Preheat oven to 350 degrees. In a medium size mixing bowl, combine the flour, sugar, salt, cocoa powder, baking powder, and baking soda. In a large mixing bowl, combine the milk, coffee, eggs, butter, and vanilla. Using a paddle attachment of a stand mixer, stir the ingredients in the large mixing bowl until combined. Gradually add the dry ingredients to the large mixing bowl. Stir for 2 minutes on medium setting.
Line a cupcake pan with liners. Fill each liner 2/3 full of batter. Bake for 20 minutes, or until a toothpick inserted into the middle of the cupcakes comes out clean. Yields 24 cupcakes.
Frosting: In a large mixing bowl, combine the butter, milk, coffee, cocoa powder, and vanilla. Using the paddle attachment of a stand mixer, mix the ingredients on medium-low speed until light and fluffy. Gradually add the powdered sugar. Mix on medium speed until medium peaks form. .
Place icing in a piping bag with a decorating tip of your choice. Pipe icing onto the center of each cupcake. Garnish with hazelnut candies.