Simple chocolate cupcakes, filled with a heaping mound of Nutella, and topped with fluffy Nutella frosting. These Chocolate Nutella Cupcakes with Nutella Buttercream are an explosion of chocolate and hazelnut.
In a large bowl, stir together cake mix, pudding mix, eggs, water, milk, and oil.
Line 24 regular-sized muffin cups with paper liners.
Fill muffin cups halfway with batter.
Bake at 350 degrees for 15-20 minutes, or until tops appear set, and a toothpick inserted near the center comes out clean.
Remove to wire racks to cool completely.
Using a teaspoon or small spoon (a grapefruit spoon works best!), hollow out a 1-inch ball in the center of each cupcake. Set aside cake crumbs for another use (cake balls, maybe?).
Spoon a rounded teaspoonful of Nutella into the center of each cupcake. The easiest way to do this is with a small cookie scoop!
In a large mixing bowl, beat together butter and Nutella.
Add vanilla, 3 tbsp. heavy cream, and 3 cups powdered sugar, beating until light and fluffy, 2-3 minutes.
Add additional powdered sugar 1/4 cup at a time, if needed, to achieve a thick, but fluffy frosting. It will be stiff, but should be fluffy and pipable. If frosting is too thick, add additional heavy cream 1 tbsp. at a time.
Pipe or spread onto cupcakes. I use a piping bag fitted with a large star tip, Wilton 1M!
If desired, top cupcakes with a sprinkling of mini chocolate chips.