For the Ferrero Rocher Stuffed Chocolate Cupcakes

Prepare the batter for the cupcakes as instructed on the box of the cake mix.

Fill each cupcake mould with 1/2 tablespoon of cupcake batter.

Place one Ferrero Rocher in each cupcake mould, and then cover with batter. Do not fill more than 2/3 of each cupcake mould, or the cupcakes will overflow and you will be left with ugly, sad looking cupcakes that sort of resemble muffins. That happened to me with the first batch I made and it was a total disaster.

Bake for 18-23 minutes or when an inserted toothpick comes out clean.

Let cool completely.

For the Chocolate Ganache

Place the cream and chocolate chips in a microwave safe bowl.

Heat the cream and chocolate chips on 5 second intervals. Take out and stir the cream and chocolate chips every time you stop the microwave. Stir in the vanilla extract. Do not overheat or else the chocolate may burn and seize. It depends on your microwave power, but mine took just 3 intervals of 5 seconds to melt the chocolate chips completely.

Let the chocolate ganache rest on the counter for 25-30 minutes until it is of a spoonable consistency.

Fill an icing bag with the chocolate ganache and frost as desired. I used a Wilton 32 tip and just frosted the cupcakes in swirls.