To make the cupcake batter, add all ingredients to the bowl of your mixer and mix until you get a thin batter. Pour batter into cupcake liners. I used a medium size ice cream scoop, I found it was the perfect amount of batter I need for each cupcake.
Bake cupcakes for about 12 minutes, but start checking in on them after about 8 minutes and do the toothpick test until it comes out clean.
Let the cupcakes cool completely.
To make the nutella cream cheese frosting, simply mix the nutella and cream cheese together in a mixing bowl, pour in a piping bag, or simply a ziploc bag and seal it. Place the bag in the fridge for about an hour so that it hardens a bit.
Pipe the Nutella cream cheese frosting over each cupcake and top with sprinkles if preferred.