Hazelnut Mocha Cupcakes

I decided to create a recipe using some of my favorite ingrediants. Chocolate, hazelnut and coffee. I mean c'mon people, how can you go wrong, right? That's what I thought.... I tried using Starbucks new Via instant coffee in my frosting, and while my hubby thought it was great, I thougut it was a little too strong. I'm bringing the cupcakes to a dinner party full of mocha fans, so hopefully they will share my husband's sentiments on these and love the strong coffee flavor. Don't get me wrong, I too love strong coffee flavor, but was hoping for a stronger hazelnut flavor.
I adapted the recipe below to accomodate for the strongness of the coffee and upped the anti on the hazelnut. I will add pictures later. Enjoy!

Chocolate Cake
2 Cups All purpose Flour
1 1/2 cups sugar
3/4 cup cocoa
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
2 eggs
1 cup vegetable oil (you can cut down to 3/4 cup if you want, and add an extra 1/4 cup milk)
1 cup milk
1 cup hot strong coffee plus 1 package of Starbucks Via Italian Roast disolved in it.
Heat oven to 375 (Makes 2 1/2 dozen cupcakes)
Mix all ingredients together except the coffee. Mix well for about 2-3 minutes until light and fluffy. Slowly add the coffee scraping down the sides. Be sure to scrap the bottom of the bowl so everything gets incorporated. Pour into lined and sprayed cupcake pans. I use about 1/4 cup per cupcake. Cupcakes are done in about 15-20 minutes. Start checking for doneness at 15 minutes. Toothpick should come out "mostly" clean, we're looking for a nice moist cake!!

Hazelnut Mocha Frosting
1 8oz package cream cheese softened
1 stick unsalted butter softened
3 TBS Nutella
1 tsp vanilla
1 TBS Frangelico
1 TBS Hazelnut Extract
1 cup semisweet chocolate chips
3 cups powdered sugar (more or less depending on consistancy desired)
1 tsp Starbucks Via Italian Roast instant coffee
1-3 TBS milk or cream

Cream the butter and cream cheese together until light and fluffy. Add the Nutella, vanilla, Frangelico, and hazelnut extract.
In a microwave safe bowl or measuring cup melt the chocolate chips slowly in the microwave stirring often to prevent burning. Once the chocolate is melted, add a few tablespoons of the butter/cream cheese mixture to temper the chocolate slightly. Add the chocolate mixture to the mixing bowl and beat on medium/high speed.
Dissolve instant coffee in 1 TBS milk or cream, and add to the mixture. Slowly add powdered sugar until desired consistency, and sweetness. If mixture becomes too thick, add milk or cream to thin.