Ferrero Rocher Cupcakes!

Steps

1. 1Preheat your oven to 180C/160C Fan, and prep your Cupcake cases. I used Iced Jems Baking Cups so just put them on a flat tray.
2. 2Beat together your Butter and Sugar until light and fluffy, and then add in the Flour, Cocoa Powder, and Eggs.
3. 3Beat again till smooth, then split evenly between the cases. I use an ice cream/cookie scoop to get them all equal.
4. 4Pop a Ferrero Rocher on top of each cupcake, and push it in ever so slightly.
5. 5Bake in the oven for 17-20 minutes, or until baked. Cool Completely.
6. 6Beat the Unsalted Butter (best at room temp), for a couple of minute until smooth.
7. 7Add in the Nutella and beat again briefly.
8. 8Add in half of the Icing Sugar and beat, and then the other half and beat.
9. 9If its too thick, add in 1tbsp of boiling water at a time till it becomes pipeable.
10. 10I used a large round tip, and piped my Nutella Buttercream on, and then sprinkled on some hazelnuts, and popped another Ferrero Rocher on!