1-Preheat the oven and prepare the pan: Start by preheating your oven to 350°F (175°C) and lining a cupcake pan with paper liners this sets the stage for success. In a large bowl, sift together the flour, baking powder, baking soda, ginger, cinnamon, cloves, allspice, and salt to mix the dry ingredients evenly.

2-Beat the butter and sugar: Next, beat the butter for 1 minute, then add the brown sugar and beat for 2 more minutes until it’s fluffy. Mix in the molasses and egg until everything combines smoothly, followed by the buttermilk to keep the batter moist. Gently fold the dry ingredients into the wet mixture until just incorporated, being careful not to overmix.

3-Prepare and bake the cupcakes: Divide the batter into the cupcake liners, filling each about two-thirds full, then bake for 15-20 minutes until the cupcakes spring back when touched. Let them cool completely before moving on.

4-Make the buttercream: For the buttercream, thinly slice the cold butter and set it aside. Whisk the egg whites and brown sugar over a double boiler until it reaches 140°F (60°C) and the sugar dissolves, then remove from heat and beat until stiff peaks form, about 10 minutes. Mix in the molasses, then add the butter slices one at a time on medium-high speed until creamy. Stir in the vanilla extract and spices for that extra kick.

5-Prepare the cookies: For the cookies, whisk the dry ingredients first, then beat the butter and sugar before adding molasses, egg, and vanilla. Form the dough, chill it for at least 3 hours, roll it out, cut shapes, and bake at 350°F (175°C) for 8-10 minutes.

6-Assemble the cupcakes: To assemble, hollow out the cooled cupcakes, fill with hazelnut cocoa spread, pipe on the buttercream in three stars, and top with a cookie. This step-by-step process, including the directions from the summary, makes Nutella gingerbread cupcakes straightforward and fun you’ll have them ready in no time!