Ingredients
1cupwater,(240 milliliter)
½cupunsweetened cocoa powder,(42 grams)
1⅓cupsall-purpose flour,(167 grams) spoon & leveled
2tspbaking powder
¼tspsalt
½cupunsalted butter,(115 grams) softened to room temperature
1cupgranulated sugar,(200 grams)
2large eggs
2tsppure vanilla extract
1cupunsalted butter,(230 grams) softened to room temperature
4cupsconfectioners’ sugar,(460 grams)
¾cupNutella,(225 grams)
⅓cupheavy cream,(80 milliliter) or whole milk
1tsppure vanilla extract
pinch salt
decorative candies,optional
Preparation
Preheat oven to 375 degrees F (191 degrees C). Line 14 muffin cups 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 cooling 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 ¾ of the way full with batter. Bake for 16 to 19 minutes, keeping an eye on them to avoid even the slightest burning. Remove from oven and place on a wire rack to cool before frosting.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth for 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 ½ 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 the frosting is too sweet.
Frost cooled cupcakes with a piping tip, knife, or icing spatula. Decorate with candies, if desired.
Serve immediately. Store leftover cupcakes in the refrigerator for up to 5 days.
