Chocolate Cupcakes, my variation

Preheat oven to 350 degrees F. Line 12-cup muffin pan with paper liners.

Put instant coffee in an empty glass. Pour HOT water over instant coffee. Allow to sit until needed, so that the coffee can fully dissolve into the water.

In a small bowl, whisk flour, cocoa powder, baking soda, and salt.

In a large bowl, with electric mixer on medium speed, beat sugar, mayonnaise, nutella, and vanilla extract until combined. Beat in flour mixture in thirds, alternating with water, until blended. Beat 1 minute, scraping bowl occasionally. Divide batter evenly among muffin cups.

Bake 22 to 24 minutes, or until a toothpick inserted in cupcakes comes out clean. Let cool in pan 5 minutes before removing to wire rack to cool completely. Top with frosting.