Chocolate Hazelnut Cupcakes

Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
In a small bowl, stir together the chocolate chips, dark cocoa powder, boiling water, and instant espresso powder until the cocoa powder is dissolved and the chocolate chips are melted. Set aside to cool slightly.
In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Pour the cooled chocolate mixture into the dry ingredients and whisk until combined. Add the vegetable oil, eggs, and vanilla extract. Whisk until the batter is combined and smooth.
Use a large cookie scoop to portion the cupcake batter into the cupcake liners, approximately ⅔ full. Bake the cupcakes for 20 minutes or until the tops of the cupcakes bounce back slightly when touched. Cool the cupcakes in the pan for 5 minutes and transfer to a wire rack to cool completely.

In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter for 5 minutes until it is light, pale, and creamy.
Add the powdered sugar and mix on low speed until combined with the butter. Add in the chocolate hazelnut spread, vanilla extract, and salt and mix to combine. Drizzle in heavy cream. Scrape the sides and bottom of the bowl.
Turn the mixer to medium speed and whip the buttercream for 2 to 3 minutes until smooth and creamy. Mix the buttercream on low speed for several minutes to remove any air bubbles.

Remove the center of the cupcakes with an apple corer. Plunge the corer ⅔ of the way into the cupcakes, twist, and remove the center. Fill a piping bag with the tip cut off with chocolate hazelnut spread and pipe it into the center of the cupcakes.
Fill a piping bag fitted with a Wilton 1M piping tip with the chocolate hazelnut buttercream frosting. Pipe a generous swirl of buttercream onto the cupcakes. Melt the remaining chocolate hazelnut spread in the microwave for about 15 seconds. Drizzle the chocolate hazelnut spread over the frosted cupcakes and garnish with chopped hazelnuts and Ferrero Rocher candies.

Store the cupcakes in an airtight container at room temperature for 1 to 2 days or in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.