Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.

Step 2: Make the Cupcakes

Prepare the devil’s food cake mix according to the instructions on the box.

Fill each cupcake liner about 1/4 full with batter.

Place one unwrapped Ferrero Rocher chocolate in the center of each partially filled cupcake liner.

Top each Ferrero Rocher with more batter, so that the cupcakes are about 3/4 of the way full.

Bake the cupcakes for 25-30 minutes, or until a toothpick inserted into the cake (not the Ferrero Rocher) comes out clean.

Step 3: Cool the Cupcakes

Let the cupcakes cool completely in the muffin tin before frosting.

Step 4: Make the Nutella Buttercream

While the cupcakes are cooling, make the buttercream. In a large bowl, beat the softened butter and powdered sugar together until light and fluffy.

Add the Nutella, vanilla extract, and salt and beat until smooth and fully combined.

If the buttercream is too thick, add heavy cream one tablespoon at a time and beat to combine, until it reaches your desired consistency.

Step 5: Frost and Garnish

When the cupcakes are completely cool, pipe or spread the Nutella buttercream onto the cupcakes.

Garnish each cupcake with chopped Ferrero Rocher pieces.