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1
Preheat oven to 350 degrees F.
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2
In a medium bowl, sift together the flour, cocoa powder, baking powder and salt.
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3
In another medium bowl, combine the eggs, sugar, instant coffee, vegetable oil and Nutella. Mix until smooth (with an electric mixer or wooden spoon), about 2 minutes. Add the almond milk and mix again until fully combined.
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4
Add the dry ingredients to the wet and stir until just combined. Avoid over mixing.
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5
Grease, spray or line a 12-cavity cupcake pan and spoon batter into each mold until about 1/3 full. If you're left with excess batter, distribute it evenly among the cavities.
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6
Bake on the middle rack for about 15 minutes, until a toothpick inserted into the center of one of the cupcakes comes out clean.
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7
Let cool for 5 minutes, then move to a wire rack to finish cooling. When the cupcakes have come to room temperature, place a sheet of parchment or wax paper under your cooling rack, dunk the top of each cupcake into the Dark Chocolate Nutella Sauce (recipe below), and move back to the rack.
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8
To finish, sprinkle each cupcake with a pinch of sea salt. You can serve these while the sauce is still warm, or you can allow it to set up a bit. If your kitchen is cool enough, these can be left out to set, or you can refrigerate them for 10-15 minutes before serving.
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9
Sauce: In a small pot over medium heat, combine the dark chocolate, Nutella and coconut oil. You can use a double boiler for this to prevent scorching, but if you don't, be sure to watch the mixture closely and stir constantly until it's almost fully melted, about 1-2 minutes. Remove from heat and stir to melt the rest of the chocolate. Allow the sauce to cool for a few minutes and thicken slightly before dipping the cupcakes.
