Preheat oven to 350°.

Place six cupcake liners into a cupcake pan. Set aside.

Whisk flour, cocoa powder, and baking soda together in mixing bowl and set aside.

In a separate bowl whisk eggs, milk and vanilla extract together and set aside.

Place the Nutella hazelnut spread and sugar into the bowl of a high speed electric mixer. Whip together until smooth with the whisk attachment.

Set the speed on low and slowly pour in the egg mixture, continue to mix, scraping the sides as needed.

Slowly add the flour mixture and continue mixing until combined, scraping the sides as needed.

Bake for 20-22 minutes. Until toothpick comes out clean.

Let cool completely before assembling.

Place Nutella into a pastry bag.

Whip the heavy cream, marscapone cheese and powdered sugar until you reach a thick frosting consistency. Place cream into a pastry bag.

Mix together the espresso, hazelnut and coffee liqueurs.

Cut each cake into three slices.

Brush each slice generously with the espresso soak.

Pipe equal amounts of Nutella and marscapone cream to the bottom slice. Add the middle layer and repeat. Add the top layer of cake and frost with marscapone cream and sprinkle with shaved chocolate or dust with cocoa powder.