1. Preheat the oven to 350°F (175°C). Line a muffin tin with 12 paper liners and set aside. Melt the butter and chocolate in a small bowl (either over a pot with simmering water or in the microwave) – stir until smooth and set aside cool down again.

 

2. Add the eggs, sugar, and vanilla extract to a large bowl and mix until light and fluffy. Add the cooled butter-chocolate-mixture and mix in. Mix the flour with cocoa, baking powder, baking soda, and salt and add in two batches alternating with the buttermilk to the large bowl and mix until just combined – do not overmix. Divide the batter between the paper liners and bake for 16-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Take out of the oven and let cool down completely on a wire rack.

 

3. For the buttercream add butter and coconut oil to a large bowl and mix on high speed for about 5 minutes until light and fluffy. Add the confectioners’ sugar and mix in – first slowly, then on high speed until well combined. Add the vanilla extract, salt and 2 tbsp. of the heavy cream – mix another 2-3 minutes on high speed. Add about 1/4 of the buttercream to a piping bag with a star tip and set aside. Add 5-7 oz. of Nutella plus 1 tbsp. heavy cream to the bowl with the buttercream and mix again to combine – another 4-5 minutes until soft and fluffy. Fill the Nutella buttercream into a piping bag with a round tip.

 

4. Melt the chocolate for the decoration (either in the microwave or over a pot with simmering water). Cut the 6 Ferrero Rocher in half. Core the cupcakes with a cupcake corer or a sharp knife. Fill that hole with Nutella. If you like you can also add a whole Ferrero Rocher on top of the Nutella. Pipe a swirl around that Ferrero Rocher or if you did not add that just pipe a big swirl on top of the cupcake. Drizzle with some of the melted chocolate and pipe a smaller swirl of the white buttercream on top of everything. Finish with a halved Ferrero Rocher and enjoy.