http://scarletscorchdroppers.com/2013/10/08/ferrero-rocher-cupcakes-with-nutella-buttercream/

Ingredients

For the Cupcakes

115g lightly salted butter

115g caster sugar

2 large eggs

115g self raising flour

30g cocoa powder

1/2 teaspoon vanilla extract

2 tablespoons milk

6 unwrapped Ferrero Rocher chocolates

For the Nutella Buttercream

50g butter

70g Nutella

100g icing sugar

25g cocoa powder

2 tablespoons milk

15g hazel nuts

Method

Preheat the oven to 180 degrees C.

Cream the butter and sugar together until light and fluffy.

In a seperate bowl, sift together the flour and cocoa powder. Gradually add the eggs and dry ingredients, mixing until well combined.

Beat in the vanilla extract and milk.

Line a cupcake tin with 6 cases and divide the mixture evenly into them, reserving a few teaspoons amount in the bowl.

Gently press a ferrero rocher into each cupcake, pushing right down in the mixture. Spoon the remaining mixture on top of the chocolates to cover them.

Bake for about 15 minutes, or until the cupcakes feel firm to the touch.

Cool completely.

Meanwhile, make the buttercream.

Cream the butter until light and fluffy. Beat in the nutella.

Sift in the icing sugar and cocoa powder.

Finally beat in the milk until you have a creamy mixture, still firm enough to pipe with.

Pipe the butter cream on top of the cupcakes.

In a food processor, blitz the hazel nuts until they have broken up into small pieces. Sprinkle over the cupcakes.