For Chocolate Cupcakes

• Preheat oven to 350 and line 2 cupcake pans with liners
• In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt.
• In a separate bowl, whisk buttermilk, oil, eggs, and vanilla.
• Add the buttermilk mixture into the dry ingredients and whisk to combine.
• Slowly pour in the hot coffee and whisk to combine. Do this quickly to avoid cooking the eggs.
• Use an ice cream scoop to fill the cupcake liners about 2/3 of the way full.
• Bake for 18-20 minutes. Allow to cool.

For the Nutella Buttercream

• In the bowl of a stand mixer with the paddle attachment, beat butter on high for 10 minutes.
• Add salt and vanilla, mix to combine.
• Add powdered sugar, 1/2 at a time, mixing for 3 minutes after each addition.
• Scrape down the sides of the bowl as necessary.
• Add the Nutella, and mix on medium high for 5 minutes.
• Turn the mixer down to low and mix for an additional 2 minutes to pop some of the air bubbles. 
• If desired, add heavy cream 1 TBSP at a time to soften the buttercream to your desired consistency. I did not add any cream to mine, and found that it was perfectly soft enough.

For the Nutella Chocolate Ganache

• Add all ingredients to a microwave safe bowl
• Microwave in 20 second intervals, stirring after each.
• Continue until chocolate is completely melted and ganache is smooth.
• Allow to cool.