Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.

Add the water, vegetable oil, vanilla extract, and white vinegar to the dry ingredients and mix until well combined.

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
In a medium bowl, beat the hazelnut spread, heavy cream, and powdered sugar together until stiff peaks form.

Pipe the hazelnut frosting onto each cooled cupcake.

Top each cupcake with a hazelnut truffle, drizzle with chocolate sauce, and sprinkle with chopped hazelnuts.