For the Chocolate Cupcakes

Cup of Yum
1. Preheat oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside.
2. Mix the cake mix, water, oil, and eggs together.
3. Divide the batter between the cupcake tin wells, filling each one with about ¼ cup of batter.
4. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
5. Remove the cupcakes to a wire rack and set them aside to cool completely before frosting.

For the Chocolate Ganache

1. Add the chopped chocolate to a medium-sized heat-proof bowl and set it aside.
2. Heat the heavy cream in a small saucepan set over medium heat, just until it begins to steam. Pour the cream over the chocolate and allow it to sit for 1 minute.
3. Stir the ganache until it comes together, about 1 minute.
4. Remove ⅓ cup of ganache to a small bowl and stir in the chopped hazelnuts.
5. Set the remaining ganache aside for 1 hour, or until it has cooled completely.
6. When the ganache is cool, beat it with a hand mixer on medium speed for 3-4 minutes, or until it becomes light and fluffy. If the frosting becomes grainy or wet, add 1 cup of powdered sugar and continue mixing until it comes together into a light and fluffy frosting.
7. Transfer the whipped ganache to a piping bag fitted with your choice of tip (I’m using a Wilton 2D).
8. To assemble, cut a small hole out of the center of each cupcake (about the size of a quarter) and fill it with the chocolate-hazelnut mixture. Then place the cut out piece of cake back on top and top the cupcake with whipped ganache.
9. Frost the cupcakes as desired, then top each cupcake with an unwrapped Ferrero Rocher chocolate.