• Preheat oven to 350 degrees Fahrenheit and place cupcake liners in cupcake tin holes.
• In a mixing bowl, add in .5 cup softened butter and .75 cups of sugar. Cream them together on high speed for 2 - 3 minutes.
• Add in 1 teaspoon of vanilla, 2 eggs, .25 cups of oil and mix on medium low until well combined.
• Add in .25 cups of Nutella and .75 cups of milk and mix on medium low until well combined.
• Add in the 1.25 cups of flour, .5 teaspoons of salt, 1.5 teaspoons of baking powder and .5 cups of cocoa powder. Mix on low, scraping down the sides until everything is completely incorporated.
• Spoon the batter into the cupcake liners, filling each about ⅔ of the way full.
• Bake in the oven at 350 degrees Fahrenheit for 14 - 16 minutes or until center is set. Remove and allow to cool.

For Nutella Buttercream Frosting

• While cupcakes are baking, make the frosting.
• Add .5 cups of butter, .5 teaspoons of vanilla and .25 cups of nutella into a mixing bowl. Turn mixer on medium and slowly add in the 1.5 cups of powdered sugar.
• Once the sugar is well incorporated, add in milk if needed to thin the consistency. Then mix on medium high for 2 - 3 minutes with paddle attachment or until it becomes fluffy and thickens up.
• Scoop the frosting into a piping bag fitted with a star tip and set aside.

Cupcake Assembly

• Once cupcakes have cooled, add nutella to a piping bag.
• Then use a spoon to scoop out the center of each cupcake. Alternatively, you can simply insert the piping tip about halfway into each cupcake and fill with nutella until the sides bulge a little.
• Then, take the piping bag with buttercream frosting. Add one large dollop in the center of the cupcake.
• Next, starting at the outside edge of the cupcake, add frosting in a circular, swirl motion until you get to the center of the cupcake.