Ferrero chocolate cupcakes

Ferrero cupcakes... just saying it out loud conjures up images of rich nutty chocolatey goodness. So I decided to make some this weekend. And I'm not talking about making a cupcake and plonking a ferrero rocher on the top, oh no! I made a delicious light chocolate cupcake batter, and once the cupcake liners were in place, spooned a bit of batter to cover the bottom, placed a ferrero rocher in the middle, then covered and topped it with more cupcake batter. The end result was delicious. I "iced" the cupcake with a thin layer of Nutella, and that's all it needed. So rich and decadent. So good.

Ingredients:
 ¼ cup (2 oz) unsalted butter
 ¾ cup castor sugar
 60g (2 oz) plain milk or dark chocolate
 2 large eggs
 2 egg yolks
 ½ cup + 1 tablespoon vegetable (like sunflower) oil
 2 tsp vanilla essence
 1/3 cup sour cream
 1 cup cake flour
 ½ tsp salt (reduce if using salted butter)
 ½ tsp bicarbonate of soda
 ½ tsp baking powder
 ½ cup cocoa powder (add a tablespoon or two more for a richer taste)
 ½ cup boiling water mixed with 1 tsp instant coffee, then cooled to tepid (or plain water if preferred) 20 Ferrero Rocher truffles
 Nutella spread to ice
 (makes approx. 20 cupcakes)

 Method:
 *Note that for each step after step 1, do not overbeat. Just beat until the added ingredients are just combined.
 1. Preheat oven to 180ºC. Line muffin pans with cupcake liners.
 2. Beat butter and sugar together till lighter in colour (wet sand consistency).
 3. Melt the chocolate in the microwave or over the stove, until runny.
 4. Add melted chocolate to the butter/sugar mix.
 5. Beat in the eggs and egg yolks.
 6. Add the oil, vanilla essence and sour cream and beat in.
 7. Sieve together the 5 dry ingredients and add to the wet mixture. Beat in.
 8. Add mixed coffee liquid and beat in.
 9. Fill each cupcake liner with half an ice-cream scoop (or a couple of tablespoons) of batter.
 10. Drop in a Ferrero Rocher truffle in the centre.
11. Add and top the truffle in each liner with more batter until ¾ full.
12. Put tray into the oven and bake for +/- 20 minutes. Check if it’s done by removing and inserting a toothpick or bamboo skewer into the cupcake. If it ocmes out clean, it’s baked, if it comes out wet/batter stuck, then it needs a few more minutes.
 13. Cool and top with a thin layer of Nutella spread (or pipe the Nutella on to look fancier) and decorate as desired.