Little cups of heaven!

I found this amazing recipe for cupcakes on pintrest....when I went back to make them the 2nd time the website was :::GONE:::
Ugh!
Mercifully I had saved the recipe on facebook as a note! Took me about a day to remember though!
Thank goodness, literally because these cupcakes are splendid!!
The original recipe makes a Chocolate Ganache Buttercream and I'll post that as well as the Nutella Buttercream I actually made and is pictured!
Enjoy!

Vanilla Chiffon Cupcakes
2 eggs separated
1 1/2 cups sugar
2 1/4 cups cake flour (don't try to use all purpose flour here)
2 tsp baking powder
1 tsp salt
1 cup milk
1/3 cup vegetable oil
1 tsp vanilla
Heat oven to 350. Line cupcake pans with papers and set aside.
In a small deep bowl whip egg whites until thick and foamy. Beat in 1/2 cup of the sugar (1 Tbsp at a time) beating until they are glossy and stiff. Set aside.
In a large mixing bowl combine the remaining sugar, flour, salt and baking powder. Add milk, oil, vanilla and the egg yolks. Beat until well combined. With a rubber spatula fold in the egg whites GENTLY (add them in 3 installments) do NOT over mix this! I use a large scoop to portion them out...you should get 24 cupcakes. Bake them 15-20 minutes until they are very lightly brown and test done with a toothpick. Cool completely before frosting. Store in air tight containers. These freeze great with or without frosting!

Chocolate Nutella Buttercream
1 cup butter at room temp
2 cups powdered sugar
2/3 cup Nutella
dash of salt
1 tsp vanilla
2 Tbsp heavy cream
Nothing fancy just beat it all together until it's fluffy (about 5 minutes) then spread on cupcakes.

Chocolate Ganache Buttercream
2 cups semi sweet chocolate chips
1/3 cup heavy cream
Melt chocolate chips in heavy cream over low heat then let it cool to room temp.
4 cups powdered sugar
dash salt
1 cup butter at room temp
2 tsp vanilla
Beat the butter and powdered sugar until mixed well. Add the cooled ganache, vanilla and salt (if you used salted butter you can leave the salt out or at least cut it by 1/2). Beat until very light and fluffy about 3 minutes. Spread on cooled cupcakes. Leftover frosting freezes quite well. Bring to room temp then beat it until fluffy!