Preheat your oven to 180C/gas mark 4/350F – you’ll need two cupcake tins lined with cases as this recipe makes around 18 cupcakes.

Melt your butter and sugar in a saucepan on a low heat, until the sugar is dissolved. Transfer to a stand mixer (or large bowl) and mix for 4 – 5 minutes until the mixture is completely cool. Meanwhile, combine your cocoa powder with recently boiled water and stir until all the lumps are dissolved, and get your other dry ingredients ready. Melt your plain chocolate in the microwave in a heat proof bowl in 30 second bursts and set it aside to cool.

Add the eggs to your butter-sugar mixture along with the vanilla, and then, with the mixer running, add your flour, bicarb of soda and baking powder, before adding in the cocoa mixture, salt, and finally, the sour cream, cooled melted chocolate and 150g of the Nutella (it helps to microwave it in the jar so that it's runny). Once everything is incorporated, spoon two heaped tablespoons of mixture into each case.

Bake in the middle and top shelves of your oven, rotating halfway through, and remove from the oven once a toothpick in the centre of a cupcake comes out clean (around 18 minutes).

Once the cupcakes are cool, use a teaspoon or melon-baller to scoop out a small round piece from the top of the cake (bonus snack for you!) and fill the hole with a teaspoon of Nutella. Mmm!

It's best to make this frosting while your cupcakes are in the oven, and then pop it into the fridge to cool (especially important on a warm day).

Melt your chocolate in the microwave and set aside to cool, and the combine your butter and cream cheese in your mixer. Mix together until thoroughly combined, which will take a couple of minutes. Next, sieve in your icing sugar and cocoa powder with the salt, and combine, before finally adding the nutella and mixing briefly.

To decorate, I used a piping bag fitted with a star nozzle, but you could also swirl the frosting on with an offset spatula or the back of a tablespoon. Leave the cupcakes to set (they'll need to be in the fridge on a warm day).

Top with unwrapped Ferrero Rocher. If you're anything like me, you'll inevitably pop a few into your mouth, so you may want to buy more Ferrero Rocher than you have cupcakes.