Super chocolatey cake, filled with a creamy white chocolate hazelnut center and topped with a deliciously decadent Kinder frosting. These Kinder Bueno Cupcakes are the perfect way to satisfy any Kinder fan.
Kinder Bueno Cupcakes are a stone cold customer favourite in my bakery, in fact anything Kinder related goes down and absolute storm. Who can blame them, a super moist chocolate cake filled with Kinder Bueno creamy goodness and topped off with even more Kinder flavoured frosting? You’re powerless to resist.
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Why these cupcakes are the best:
- They’re super easy to make using only a handful of ingredients.
- They’re easily adaptable. Fill them with Nutella for a bigger chocolate hit, raspberry jam would also pair really well with the kinder frosting!
- Perfect for any Kinder lover in your life.
- You can freeze the un-iced cupcakes meaning they’re perfect to make in advance.
- They’re so delicious, the frosting tastes just like the middle of a Bueno!
- Absolute show stopping cupcakes. If you’re looking for some wow factor, look no further!
Here’s what you’re going to need:
- Sunflower Oil – Any unflavoured oil will work here.
- Caster Sugar – Caster sugar is a finely ground granulated sugar which is often used in baking. The finer grains allow to dissolve quicker when creaming your sugars and fats. Normal granulated sugar will result in a grainy texture.
- Eggs – Always large, always free range.
- Plain Flour – Also called all purpose flour.
- Bicarbonate of Soda – Also called baking soda
- Cocoa Powder – Any variety will do here. I use Tescos own brand.
- Vanilla Extract – Always use a pure vanilla extract which can be found inexpensively in most supermarkets, there’s nothing worse than vanilla essence. Yuck!
- Buttermilk – The liquid that is left over after churning butter. You can use natural yogurt in place if you can’t find it.
- Icing Sugar – Also called confectioners sugar. Icing sugar is a super, super fine sugar which dissolves quickly giving a light and fluffy texture.
- Milk – Always try to use whole milk in baking, the extra fat adds moisture to the finished result.
- White Chocolate Hazelnut Spread – White chocolate hazelnut spread is kinda like white Nutella, it’s what you find in the middle of a Kinder Bueno. You can use any brand you prefer but you can pick a jar up in Morrisons, M&S or even Amazon.
- Kinder Chocolate – I decorate these cupcakes with Kinder Bars and Buenos.
Tips for making Kinder Bueno Cupcakes:
- Shall I use butter or baking spread? – I prefer to use a baking spread like Stork as it give a very light and fluffy cake but if you prefer to use butter always start with a room temperature butter. It’s much quicker and easier to cream with the sugar and will give a much better texture to the finished cupcake.
- Can I use granulated sugar instead of caster? – No, caster sugar is a super finely ground sugar so it dissolves into your butter quickly. Using granulated will result in an off-putting texture in the finished bake.
- Can I use self raising flour? – Yes, just omit the bicarb in the recipe.
- Can I make these gluten free? – Yes, you can use a gluten free flour blend, my favourite is Doves.
- Can I freeze this recipe? – Yes, place the un iced cupcakes on a baking tray and pop in the freezer till frozen solid. They can then be wrapped in a double layer of cling film or placed in a freezer bag and frozen for up to 3 months.
- Where can I find White Chocolate Hazelnut Spread? – I got mine in M&S but you can also find it in Asda or on Amazon.
- jar of white chocolate hazelnut spread
- Kinder bars and Buenos to decorate
- 50g white chocolate hazelnut spread
- Preheat oven to 175°C and line a 12 hole cupcake tray with liners.
- Sift all of the dry ingredients into a large bowl and set aside. In the bowl of an electric mixer add the egg, buttermilk, sunflower oil and vanilla and mix together. Slowly add the dry ingredients to the wet, mixing all the time. Add the water and mix to a thin batter.
- Fill each cupcake liner 1/2 way with the chocolate batter and bake in the preheated oven for 20 minutes. Allow cupcakes to cool in the tray for 5 minutes before removing to a wire rack.
- When the cupcakes are cool, hollow the middle from each cake using a small knife or an apple corer and fill the hollow with 1tsp of the white chocolate hazelnut spread.
Make the frosting:
- Beat the softened butter in your electric mixer until smooth, add the white chocolate hazelnut spread and beat to combine. Add in the icing sugar and mix, slowly add the milk until you reach a good piping consistency. (Not too stiff, not too soft). You may not need all of the milk.
- Using a large closed star nozzle pipe a swirl of buttercream onto each cooled cupcake. Top with a little splodge of the white chocolate hazelnut spread, a piece of Kinder Bueno and a piece of Kinder Bar.
- Cakes can be kept in an airtight tin for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Cupcakes
- Method: Baking
- Cuisine: British