Start by preheating the oven to 350 degrees. Then spray the muffin pan with cooking spray.

In a bowl mix dry ingredients - flour, baking powder, baking soda, cocoa powder, and salt. Set aside.

Then in a large bowl or stand mixer, mix your eggs and sugar. Next, add in your vegetable oil.

Now you want to alternate with milk and dry ingredients. Slowly incorporate each ingredient, then add a splash more milk or flour until it is all mixed.

Once well mixed, add in your hot water, then scoop batter into muffin pan (about 2/3rd way full).

Bake for 15-17 minutes and allow to cool on a cooling rack.

After the cupcakes have cooled, cut out the top of each cupcake, around 1/2 in in size and 1/2 in deep.

Then fill each cupcake with a tablespoon of Nutella spread.

Now, you want to make the homemade frosting.

Start by beating all the ingredients for the frosting except the pistachios. Start on a lower setting then increase to high. You want it to form semi soft peaks.

Pour frosting into a piping bag with a #1M tip.

Frost cupcakes, and sprinkle crushed pistaschios on top.