Espresso Hazelnut Cupcake ☕️🧁

1. Preheat oven to 350 degrees F (175 C). Fill cupcake pan with baking cups.
2. In a medium bowl, combine wet ingredients (vegetable oil, milk, cold brew, eggs, vanilla extract) and whisk together.
3. In a stand mixing bowl, combine dry ingredients (all-purpose flour, granulated sugar or light brown sugar, baking powder, baking soda, nutmeg, cinnamon, salt, instant espresso powder) and whisk together.
4. Add wet ingredients to dry. With a whisk attachment, combine for about 2 minutes until smooth. Fill cupcake cups about 3/4th way full. Bake for about 22-25 minutes.
5. While baking, prepare the frosting and filling. For the filling, in your vanilla Petit Pot jars, add 1/2 tsp each of espresso powder, stir until combined. Add to a piping bag, and set aside. For the frosting, beat unsalted butter for two minutes. Add in powder sugar and Nutella and beat together. Add in cold brew, heavy cream, and vanilla extract and beat until smooth. Place in piping bag.
6. Once cupcakes are baked and cooled, make a cavity in the center of each cupcake and fill with the Petit Pot espresso vanilla filling. Pipe frosting on top and add a Ferrero Rocher to the top of each cupcake! Enjoy!