Chocolate Cupcakes with Nutella Frosting

fitted with a paddle attachment beat the butter on medium speed until smooth about 2 minutes. Stop the mixer and add confectioners sugar Nutella heavy cream and vanilla extract. Beat on low speed for 30 seconds then increase to mediumhigh speed and beat for 2 full minutes. Add up to 12 cup more confectioners sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. I always add 18 teaspoon salt.
Frost cooled cupcakes with a piping tip knife or icing spatula. I used Wilton 12 round tip. Decorate with candies if desired.
Serve immediately. Store leftover cupcakes in the refrigerator for up to 5 days.