Super moist chocolate cupcakes with chocolate chunks and bananas. Topped with creamy Nutella Icing.
Preheat oven to 350F. Line cupcake pans with paper liners, set aside. Sift flour, cocoa, baking soda, and salt together. Set mixture aside. In a large mixing bowl beat sugar and eggs until light yellow. With the mixer running slowly drizzle in oil. Mix until smooth. Mix in mashed bananas and vanilla. Add buttermilk alternately with flour mixture. Beginning and ending with the flour. Slowly add 3/4 cup boiling water until the batter is smooth. Stir in chocolate chunks. Divide batter between the lined cupcake pans. Bake in the preheated oven for 20-25 minutes or until cake springs back when lightly pressed.
*High altitude adjustments: Reduce sugar by 2 tablespoons then add 2 tablespoons more flour