Heat oven to 350 degrees. Prepare your muffin pans with paper liners. Bring some water to a boil and keep it simmering while you mix the other ingredients.
In a large mixing bowl, whisk together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, hazelnut creamer, oil and vanilla. Beat with electric mixer until combined.
Add 1 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer. Pour batter into paper liners, filling each 2/3 full. Bake for 15-17 minutes (until toothpick inserted in center comes out clean). Allow cupcakes to cool on a rack.
In a large mixing bowl, combine butter and Nutella on low speed. Alternately add sugar and cream; mix until fluffy. If not desired consistency, add more cream one tablespoon at a time. Keep covered.
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