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1
For the cupcakes.
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2
Preheat oven to 350 degrees Fahrenheit.
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3
Place cupcake liners into cupcake pan.
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4
Beat together flour, cocoa powder, baking soda, baking powder, and salt, set aside.
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5
Beat butter until soft and creamy.
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6
Add the sugar and beat for two minutes, until it is blended into the butter.
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7
Add the egg, beat for one minute then add the yolk, beating for another minute.
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8
Beat in the vanilla.
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9
Add half the dry ingredients and mix well.
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10
Add the buttermilk and mix well.
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11
Add the remaining dry ingredients and mix again.
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12
Fold in the melted chocolate with a rubber spatula.
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13
Divide the batter into the prepared cupcake liner.
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14
Press one Ferrero Rocher into the center of each cupcake.
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15
Bake for 22 - 25 minutes, or until a tester inserted in the centers comes out clean.
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16
Transfer the muffin pan to a cooling rack and allow the cakes to cool for 5 minutes before removing from the pan.
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17
Cool to room temperature before frosting.
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18
For the buttercream.
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19
Beat butter for 5 minutes on medium speed.
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20
Butter will become very pale and creamy.
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21
Add remaining ingredients and mix on low speed for 1 minute and then on medium speed for 5 minutes.
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22
Frosting should be very light, creamy, and fluffy and ready to frost cupcakes.
