Chocolate Cupcakes with Nutella Frosting

Super moist and rich homemade chocolate cupcakes topped with creamy Nutella buttercream frosting.
Ingredients
Chocolate Cupcakes
1 cup 240ml water
12 cup 41g unsweetened cocoa powder
1 and 13 cups 166g allpurpose flour spooned leveled
2 teaspoons baking powder
14 teaspoon salt
12 cup 8 Tbsp 113g unsalted butter softened to room temperature
1 cup 200g granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
Creamy Nutella Frosting
1 cup 16 Tbsp 226g unsalted butter softened to room temperature
4 cups 460g confectioners sugar

34 cup 225g Nutella
13 cup 80ml heavy cream or whole milk
1 teaspoon pure vanilla extract
pinch salt
optional decorative candies
Instructions
Make the cupcakes Preheat oven to 375F 191C. Line 14 cups from 2 12count muffin pans with liners.
Over high heat boil the water in a small saucepan. Pour the unsweetened cocoa powder into a medium sized bowl and mix with boiling water until smooth. Allow to cool to room temperature by placing in the refrigerator as you prepare the other ingredients.
Whisk together the flour baking powder and salt in a medium sized bowl. Set aside.
In a large bowl using an electric hand or stand mixer cream the softened butter and sugar until light and fluffy. Add the eggs one at a time beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Slowly add the flour mixture and beat only until just combined. In a steady stream add the cooled cocoa mixture and stir until smooth.
Fill each muffin tin 34 of the way full with batter. Bake for 1619 minutes keeping an eye on them to avoid even the slightest burning which will lend dry cupcakes. My cupcakes took 17 minutes and a toothpick inserted in the middle came out clean. Remove from oven and place on a wire rack to cool before frosting.
Make the frosting In a large bowl using a handheld or stand mixer
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 medium high 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.