Prep time: 20 minutes, Cook time: 20-22 minutes, Servings: 12

1. Preheat oven to 180C/160CFan and get your 12 cupcake tin lined with your desired cupcake cases.
2. Melt Dark chocolate and butter together in a double boiler.
3. While chocolate mixture is melting sieve all dry ingredients (Flour,cocoa,baking powder and Bicarbonate) into a bowl.
4. Add in caster sugar and brown sugar to the dry ingredients and mix.
5. In a separate bowl, Mix together the buttermilk and eggs.
6. Remove chocolate mixture and stir in coffee.
7. Now it’s time to incorporate both of your wet ingredients with your dry ingredients (Be careful not to overmix as this will result in a dense cake).
8. Once combined, scoop mix into cupcake cases evenly. An ice-cream scoop is ideal for this! Bake in the oven for 20-22 minutes and then leave to cool.
9. To make the ganache, Heat up cream in a saucepan until sides start to bubble. Pour cream in a bowl with the chocolate and how much hazelnut flavouring you wish and combine till melted. Leave to cool until stiff but moveable.
10. Now that the cakes are cool with want to core them. I use a cupcake corer but an apple corer or knife will do the trick. Fill up each cupcake with nutella and hazelnuts.
11. Once ganache is set, Use a electric whisk and mix until you see it lightening in colour. This will only take a couple of seconds.
12. Fill up your piping bag with a piping nozzle.(I used a Wilton 1m). Pipe on ganache and top with a ferreros.
13. Enjoy!