INGREDIENTS
For the Cupcakes:
2 1/2 cups
all-purpose flour
1 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
kosher or sea salt
3
large eggs, at room temperature
2 cups
granulated sugar
1 cup
vegetable oil
2 tbsp
Frangelico or hazelnut liqueur
1 cup
buttermilk
Nutella, for filling
For the Frosting:
4
large egg whites (about 8 Tbsp/120mL)
1 1/4 cups
granulated sugar
3 sticks
unsalted butter, at room temperature
1/2 cup
Nutella