Directions:

• Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and set aside.
• Step 2: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
• Step 3: In another bowl, combine the eggs, buttermilk, canola oil, and vanilla extract. Whisk until smooth. Gradually add the wet mixture to the dry ingredients, mixing until just combined.
• Step 4: Pour in the hot brewed coffee or hot water and mix until the batter is smooth.
• Step 5: Fill each cupcake liner about 2/3 full with the batter. Bake for about 18-20 minutes, or until a toothpick inserted comes out clean. Allow to cool completely.
• Step 6: Once cooled, remove a small portion from the center of each cupcake to create a cavity for the Nutella filling.
• Step 7: Fill each cavity with Nutella.
• Step 8: Beat the egg whites until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form.
• Step 9: Gradually add softened butter until fully incorporated. Mix in vanilla extract and beet juice or red food coloring.
• Step 10: Pipe the meringue onto each cupcake, creating a high hat effect.
• Step 11: Melt chocolate chips with oil until smooth.
• Step 12: Dip the tops of each meringue hat into the melted chocolate, allowing excess to drip.
• Step 13: Once the chocolate has set, your cupcakes are ready to be enjoyed!