• Get out all of your ingredients, you are going to be making some amazing cupcakes!
  
• In a large bowl stir together flour, sugar, baking soda, baking powder, and salt.
  
• Beat in vegetable oil, eggs, milk, and water until smooth.
  
• Spoon batter into a lined cupcake tin, only filling ⅔ of the way full.
  
• Bake for 20-23 minutes at 350 degrees, or until a toothpick comes out clean.
  
• Once cooked, set out to cool completely, then with a piping bag, pipe Nutella directly into the center of your cupcakes through the top. Don’t add too much, you should have just a bit inside. ***You don’t have to stuff them - they are great without the Nutella center also!***

Buttercream

• Decide which buttercream you want to make.
• To make Nutella buttercream, beat together butter, Nutella, and powdered sugar until fluffy. Add heavy or whipping cream if needed to thin frosting.
• To make Strawberry buttercream, beat together butter, strawberries, and powdered sugar until fluffy.
  
• To make Strawberry Cream Cheese Buttercream Frosting, throw butter and cream cheese into a big bowl first. Using a handheld mixer I start to beat until smooth. Next, add the powdered or icing sugar and beat until smooth. Finally, add strawberries, sugar (if using) and vanilla (if using) beat until fluffy. Make sure to drain the juices from the strawberries before incorporating them into the frosting. Add heavy or whipping cream to thin, if desired or required.
• Refrigerate your chosen buttercream for 15 minutes.
• Remove buttercream from fridge and pipe onto cooled cupcakes with any tip you would like. (I used a star tip).
  
• Serve and enjoy!