For the cupcakes
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup dark cocoa powder (I use Hershey’s special dark)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup 1% milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Nutella frosting:
3/4 cup unsalted butter, at room temperature
3/4 cup Nutella (or other chocolate hazelnut spread)
2 cups powdered sugar
1 tsp vanilla extract
3 Tbsp milk

To bake the cupcakes:

1. Preheat oven to 350°F. Line two muffin cup pans with cupcake liners and spray each with non-stick spray.
2. Combine sugar, flour, dark cocoa powder, baking powder, baking soda and salt in large mixing bowl. Add eggs one at a time and mix until incorporated. Add milk, oil and vanilla all at once and beat on medium speed of mixer about two minutes. Stir in the boiling water. Fill cupcake liners about 2/3 full.
3. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
4. Frost with Nutella frosting.

To make the frosting:

1. Beat softened butter with Nutella.
2. Add powdered sugar, vanilla, and milk, and beat until nicely whipped.
3. Pipe or spread frosting on cupcakes.

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