For Chocolate Cupcakes

Recipe Prep: Preheat the oven to 350ºF. Line a 12-well cupcake pan with paper cupcake liners.

1. In a large bowl, whisk together whole milk, vegetable oil, eggs and vanilla extract until well combined. Add granulated sugar to the wet ingredients, and whisk until smooth and slightly thickened.
2. Gradually add the dry ingredients to the bowl: flour, cocoa powder, baking powder, and salt. Mix until just combined. Be careful not to overmix.
3. Evenly divide the batter between the cupcake wrappers, filling each well with about 1/4 cup of batter.
4. Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely before frosting.

For Chocolate Ganache (filling & frosting)

1. While the cupcakes are cooling, prepare the hazelnut chocolate ganache filling. Place the chopped semi-sweet chocolate in a heat-proof medium bowl and set it aside. In a small saucepan, heat the heavy cream over medium heat just until it begins to steam. Pour the hot cream over the chocolate. Let it sit for 1-2 minutes.
2. Gently stir the mixture until the chocolate is completely melted and smooth (about 1 minute). Remove 1/3 cup of ganache to a small bowl and stir in the finely-chopped hazelnuts. Set the remaining ganache aside for 1 hour, or until completely cooled.
3. Once the ganache is cool, beat it with a hand mixer on medium speed for about 3-4 minutes, or until light and fluffy. If the texture is wet or grainy, add in 1 cup powdered sugar and continue mixing until it becomes a light and fluffy frosting. Transfer the whipped ganache to a piping bag fitted with a metal tip, like a Wilton 2D.
4. To assemble, cut out a small hole (about the size of a quarter) in the center of each cupcake. Fill it with the chocolate-hazelnut mixture. (Note: If the hazelnut mixture becomes too thick to scoop, just warm it in the microwave for 10-15 seconds.)
5. Then place the cut-out piece of cake back on top. Frost the cupcake with the whipped chocolate ganache. Top each cake with an unwrapped Ferrero Rocher truffle.