Chocolate Nutella Cupcakes

Nutella.
The most delicious kind of spread (in my opinion) that there is.
Nutella cupcakes? OH MY GOSH.
It doesn't get any better than that. I absolutely loved these, I found the recipe here.
If the flavors of the sweet, deep hazelnut of the Nutella and wonderful goodness of a chocolate cupcake had a baby, this would be it right here.
It hit me one day, NUTELLA CUPCAKES. So then began my search of a suiting recipe, and I found it. And baked them, immediately.

Chocolate Nutella Cupcakes

• 2 cups flour
• 2 cups sugar
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup unsweetened cocoa
• 1 cup oil
• 1/8 cup Nutella
• 1 1/2 cups hot water
• 1/2 cup milk
• 2 eggs
• 2 teaspoons vanilla

Preheat oven to 350 F. Line 24 muffin cups with liners (or 12 jumbo muffin cups). Mix ingredients with an electric mixer in a bowl until you get a thin batter. Pour batter into prepared muffin cups. Bake at 350 degrees until a toothpick inserted in the center comes out clean.

Nutella Buttercream from My Baking Addiction

• 2 sticks unsalted butter, softened
• 1 13-ounce jar of Nutella (or the delightful Jiff version of Nutella…it is a 14.1 ounce jar)
• pinch of fine grain sea salt
• 1 tablespoon clear vanilla extract
• 1.5 pounds confectioners’ sugar, sifted
• 6-8 tablespoons milk

In a large mixing bowl, cream butter and Nutella until well combined, thick and fluffy, about 5 minutes. Slowly add in confectioner’s sugar, and continue mixing until well blended.

Add salt, vanilla, and 3 tablespoons of milk. Blend on low speed until moistened. Add an additional 3-5 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy, about 3 minutes.