Let’s break down the process into easy-to-follow steps.

Step 1: Preheat and Prepare. Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.

Step 2: Prepare Cake Batter and Fill Liners. Prepare the devil’s food cake mix according to the instructions on the box. Fill each cupcake liner about ¼ full with batter.

Step 3: Add Ferrero Rocher. Place a Ferrero Rocher chocolate into the center of each unbaked cupcake.

Step 4: Top with Batter and Bake. Top each cupcake with more batter, so that the cupcakes are ¾ of the way full. Bake for 25-30 minutes, or until no longer wet and a toothpick inserted into the cake part (not the Ferrero Rocher) comes out clean.

Step 5: Cool Cupcakes. Let the cupcakes cool completely in the muffin pan.

Step 6: Make Nutella Buttercream. Meanwhile, make the buttercream. In a large bowl, beat together the softened butter and powdered sugar until light and fluffy. Beat in the Nutella, vanilla extract, and salt until smooth and fully combined. If you feel your buttercream is too thick, add heavy cream one tablespoon at a time and beat to combine.

Step 7: Frost and Garnish. When the cupcakes are cooled, pipe the frosting onto each cupcake. Garnish with chopped Ferrero Rochers. Serve.

These instructions are very simple.