Ingredients 
50g white chocolate
32 milk chocolate buttons
60g melted butter
150g plain flour
210g caster sugar
1 tsp baking powder
½ bicarbonate of soda
25g cocoa powder
280ml buttermilk
1 egg
1½ tsp vanilla extract
16 Ferrero Rocher

Buttercream Ingredients
115g softened butter
300g icing sugar
25g cocoa powder
30ml milk
1 tsp vanilla essence

Note
Take the milk and the butter out of the fridge at the same time as they need to be the same temperature to stop it splitting.

Method
Heat the oven to 180c

Start with your paws as the chocolate takes some time to set.

Melt your white chocolate in the microwave in short 30 second bursts, until everything the chocolate has melted.  Put into a small piping bag or food bag and cut a very small hole.  Pipe carefully on to your button the little paws by doing 3 small dots on the top and a smaller one below and set aside.

Preheat oven to 180c and line your muffin tin with cupcake cases.

Melt the butter and put to one side.

Put the flour, sugar, baking powder, bicarb and cocoa powder into a mixer or into a bowl and mix until combined.

To the melted butter add the buttermilk, egg and vanilla and stir to combine.  Add to the dry ingredients and stir until combined.

Using an ice cream scoop, scoop the mixture into the cupcake cases and bake for 20 minutes or until a skewer comes out clean.

Allow to cool completely.

Sift the cocoa powder and icing sugar together until lump free.

In a stand mixer with a paddle attachment, add the butter and vanilla extract on high until light and fluffy.  Add ⅓ of the icing sugar and on a very low speed mix until combined.  Add 2 tsp of milk and mix again.  Repeat until both are used up.  Mix for a further min until everything is light and fluffy.  Transfer into a piping bag.

When the cakes are completely cool, pipe a generous swirl of the buttercream on to your cupcake, put a Ferrero Rocher in the centre and the two paws either side of the tail. 

- Original recipe here