Preheat your oven to 350°F (175°C) and line a standard muffin tin with 12 paper liners.

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.

Add the vegetable oil, warm water, vanilla extract, and vinegar to the dry ingredients. Whisk until the batter is smooth and no lumps remain.

Pour the batter into the cupcake liners, filling them about two-thirds full.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely on a wire rack.

While cupcakes are cooling, melt the butter in a skillet over medium heat.

Add the chopped kataifi dough to the skillet. Toast, stirring constantly, until the pastry is deep golden brown and crunchy (about 5-8 minutes). Remove from heat immediately to prevent burning.

Once the cupcakes are cool, use a small knife or cupcake corer to remove the center of each cupcake.

Fill the centers generously with pistachio cream, allowing a small amount to spread onto the top of the cupcake to act as glue.

Immediately press the top of the cupcake into the toasted kunafa crunch (or sprinkle it heavily on top) to create a crunchy nest.