Ingredients for 12 cupcakes

2/3 cup Nutella or other chocolate-hazelnut spread
1 cup (2 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 cups powdered sugar
2 tablespoons heavy whipping cream
Pinch kosher salt (up to ¼ teaspoon, to taste)

Directions

In a stand mixer afixed with the paddle attachment, beat together the butter and powdered sugar on low until well-blended. Add the Nutella and increase the speed to medium. Beat for two minutes.

Add the vanilla extract and salt and whip for an additional 30 seconds.

Add the whipping cream and beat for about one minute, until the frosting lightens slightly in both color and texture.