Hazelnut Mocha Cupcakes

Start by making the chocolate hazelnut whipped to allow time for it to set in the fridge. Add the heavy whipping cream, instant chocolate pudding, and salt to a large bowl or to the bowl of a stand mixer fitted with the whisk attachment. Beat the cream until it thickens.
Fold the nutella into the whipped cream until it completely combines with the whipped cream. Cover the bowl and place it into the fridge until you're ready to frost the cupcakes.

Preheat the oven to 350°F / 175°C. Line a muffin tin with 6 parchment liners.
In a small mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a medium sized mixing bowl, whisk together the cocoa powder and freshly brewed hazelnut espresso.
Let the mixture sit for 2 minutes, then whisk in the vegetable oil, sugar, egg, and sour cream until well combined.
Add in the flour mixture, and whisk together just until no flour streaks remain.
Distribute the cupcake batter evenly between the 6 liners. Bake for 15-20 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean
Use a toothpick to poke many small holes into the top of each cupcake. Then, use a pastry brush to brush hazelnut espresso over each of the cupcakes. Set aside to cool.
Once the cupcakes have completely cooled to room temperature, top them with a big scoop of the nutella whipped cream and crushed hazelnuts, if desired. Serve and enjoy!