Chocolate Cupcakes

1. Preheat the oven to 350°F / 180°C and line a cupcake pan with paper liners.
2. In a bowl, sift together the flour, cocoa powder, baking soda, and salt, then set aside.
3. In another large bowl, whisk the oil, sugar, eggs, vanilla, and buttermilk until smooth. Add the dry ingredients and gently mix until you get a smooth, lump-free batter.
4. Pour the batter into the liners, filling them halfway. Bake for 15–20 minutes without opening the oven door, until a toothpick inserted in the center comes out clean.
5. Let cool slightly, then transfer to a wire rack to cool completely.
6. Once cooled, remove the center of each cupcake using a cupcake corer or apple corer and fill with Nutella.

Frosting & Assembly

1. Follow the Nutella frosting recipe , pipe generous swirls on top of each cupcake, and garnish with crushed hazelnuts or Ferrero Rocher pieces.
2. Refrigerate for about 1 hour before serving.