Preheat oven to 350 degrees. In a stand mixer with the paddle attachment cream butter and sugar until fluffy. Takes about 5 minutes.
Add in eggs and vanilla extract. Mix to combine.
In a separate bowl mix together the dry ingredients. Combine the flour, salt, and baking powder.
Alternatively add the dry ingredients and milk in two parts to the egg mixture. Make sure to stir in between. Do not over mix. The batter should be thick.
Fill a cupcake lined pan with batter 2/3 of the way up.
Place in the oven and bake for 12-15 minutes. Make sure a knife or toothpick inserted comes out clean.
Nutella Buttercream
In a stand mixer with the paddle attachment cream butter on high for about 2-3 minutes to get a creamy fluffy texture.
Add in the powdered sugar on low speed until combined.
Add in nutella, milk, and vanilla extract. Mix to combine. If the frosting is too runny add more powdered sugar. If it is too thick add some more milk.
Pipe the icing onto cool cupcakes and decorate as desired. Cupcakes can be stored on the counter at room temperature for a day or two and in the refrigerator for up to 5 days.
Notes
Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!