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1
For the cupcakes: Preheat the oven to 350*. Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray.
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2
Melt the oil, butter, and chocolate together in the microwave, heating in 30 second increments, and stirring between. Whisk mixture until completely smooth and set aside to cool.
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3
In a medium sized bowl combine the flour, baking soda, baking powder, cocoa powder, and salt; stir together until thoroughly combined; set aside.
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4
In a large bowl, whisk together the eggs, yolk, sugar and vanilla together; beat until smooth. Add the cooled oil/butter/chocolate mixture and whisk until smooth. Add half of the flour mixture, then half of the sour cream. Repeat the process until everything is added, mixing until until JUST combined. Quickly stir in the hot coffee. Do not overmix. Just stir until combined.
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5
Divide the batter among the 12 liners in prepared pan. Bake for 16-18 minutes.
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6
For the Nutella buttercream: Sift together the confectioners sugar and cocoa powder, whisking well.
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7
Beat the butter on medium-high speed until creamy; about 2 minutes. Reduce speed to low and slowly add the sifted sugar/cocoa powder, alternating with the Nutella and milk, then add the vanilla and salt. Beat on high speed until light and creamy and combined; at least 1 minute on high.
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8
For the chocolate ganache: Place chocolate chips in a heat proof bowl. Heat the cream in a small sauce pan over medium-heat. Bring to a boil then remove from heat and pour over the chocolate chips. Allow the cream and chocolate to sit for 1 minute, then whisk until completely smooth. Cool for a few minutes then drizzle it over the cupcakes. Press a Ferrero Rocher candy on top.
