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Kinder Bueno Cupcakes

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5 from 7 reviews


Units Scale

For the cupcakes:

  • 150g plain flour
  • 200g caster sugar
  • 40g cocoa powder
  • 1tsp bicarbonate of soda
  • 1/2tsp fine salt
  • 1 large, free range egg
  • 120ml buttermilk
  • 120ml sunflower oil
  • 1tsp vanilla extract
  • 120ml hot water
  • jar of white chocolate hazelnut spread
  • Kinder bars and Buenos to decorate

For the frosting:

  • 125g unsalted butter, room temperature
  • 250g icing sugar
  • 50g white chocolate hazelnut spread
  • 23tbsp whole milk


  1. Preheat oven to 175°C and line a 12 hole cupcake tray with liners.
  2. 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.
  3. 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.
  4. 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:

  1. 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.
  2. 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.
  3. 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