Nutella Cupcakes

I have so many other recipes waiting to post, but I couldn't hold off on this one anymore because I just ate one and they are SO good.  I adapted this from a recipe that I found on the internet (but can't find again).  The original recipe just had some nutella swirled on top, but the little nugget of Nutella in the middle of my cupcakes is AMAZING.  I was waiting for an occasion to make these so that I/we wouldn't "have" to eat them all, and luckily, friends had a cookout over the weekend.  Seriously, they are made from a cake mix, so don't make excuses why you can't make these. 

Nutella Cupcakes

Devil’s Food Cake Mix
3 eggs
½ cup oil
¼ cup milk
½ cup water
1 teaspoon vanilla
1 cup sour cream (could sub plain greek yogurt if that's what you have)
24 teaspoons Nutella (1 per cupcake)
Nutella Buttercream:
¾ cup Nutella
¼ cup butter, softened
1 ½ -2 ½ cups powdered sugar
1 teaspoon vanilla
3-4 tablespoons heavy whipping cream

Preheat oven to 350 degrees and line 24 muffins tins. In a large bowl, whisk eggs, oil, milk, water and vanilla. Sift in cake mix and stir in sour cream. Fill cupcake liners 1/2 full and then place a teaspoon of Nutella on top of each one. Put another spoonful of batter on top to full the liner 3/4 full (so the Nutella is in the middle).

Bake for 14-18 minutes or until the sides spring back. Remove the cupcakes from the oven and place directly into airtight containers so seal in moisture.

Buttercream: Beat the Nutella and butter until combined. Add vanilla, then alternate between adding powdered sugar and heavy whipping cream. Taste the buttercream until you reach your desired sweetness/thickness.  If you are good at piping frosting on cupcakes, you may want to refrigerate this for a bit before piping.  I suck at it (mostly I don't have a big enough frosting tip), so I just spread it on.  Also, if you like thick frosting, you'll want to double the frosting recipe - I didn't put mine on very thick and still had to leave 4 or so unfrosted.