The moist chocolate cake with the decadence and velvety cream on these cupcakes is a match made in heaven. Anyone who likes chocolate hazelnut spread (originated in a small city in Turin in northern Italy) will love this perfect party treat. 

Tips: Slowly add butter to the meringue to get the proper emulsion. 

Exchange option: If you like Reese's, please use peanut butter instead of chocolate hazelnut butter. 

Preheat the oven to 350 degrees Fahrenheit. Line up two 12-cavity cupcake pans with aluminum lining.

In the bowl of a stand mixer, using the paddle attachment, mix the cocoa powder, sugar, brown sugar, flour, baking powder, baking soda, and salt until completely combined.

In a 4 cup measuring cup, whisk the eggs, oil, vanilla, and whole milk until emulsified.

Adjust the stand mixer to low-medium gear and slowly pour the egg mixture into the dry ingredients to form a thick batter. Scrape off the sides as needed.

Add the hot coffee in four portions, and wait until each one is completely mixed before adding the next one. Scrape the sides and bottom of the mixing bowl with a spatula to ensure that all ingredients are well mixed.

Divide the batter evenly into the prepared cake pans and fill each lining about 2/3 full.

Bake until the toothpick inserted in the center of the cupcake is clean, 18 to 22 minutes.

Using a small offset, carefully transfer the hot cupcakes to the cooling rack; let cool completely before frosting, at least 1 hour.

Simmer a small saucepan filled with 1 inch of water.

At the same time, in a vertical mixing bowl, stir and combine the egg whites, sugar, and salt.

Place the mixing bowl on boiling water and stir until the mixture thickens, is hot to the touch and the sugar is completely dissolved, about 3 minutes.

Transfer the bowl to a stand mixer and use the whisk attachment to mix for 2 minutes.

Increase the speed to high speed and whip until the sides of the bowl are close to room temperature and form hard peaks.

Reduce speed to medium high and add butter, 1 tablespoon at a time, and beat until fully incorporated and creamy.

Switch to the paddle attachment and pat until smooth.

Add the chocolate hazelnut spread and mix, scraping the sides and bottom of the bowl as needed, until completely combined.

Transfer the butter cream to a piping bag with a medium-sized star-shaped tip.

If necessary, decorate rosettes with pipes and edible decorations. Refrigerate for up to 3 days and eat at room temperature.