Kinder Bueno Cupcakes

You are probably all aware by now that I love chocolate hazelnut, Nutella in fact and in the past have shared a number of recipes using this heavenly spread.

Light, Hazelnutty & Chocolatey Cupcakes, with Kinder Bueno Chocolate Buttercream Frosting and to top it off a chocolate hazelnut core. Yes, please! I ate more than one of these cupcakes before I even took a picture of the finished product, so yes apologies that photos are limited. You will understand once you try them.

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I would love to sit here and say kinder Bueno is my favourite chocolate bar, yes I really like them but favourite No. The list of favourite chocolate bars is that long now I am not really sure I even have one these days.

Like most of my cupcake recipes, the buttercream recipe is also the perfect amount for a larger 8inch cake. This buttercream would work really nicely with both chocolate and vanilla sponge cake, Hell I would eat this stuff right out of the piping bag if it was socially acceptable.

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For this recipe I topped the cupcakes with carefully sliced Kinder Bueno, however, I do know that you can get packs of miniature individually wrapped ones, I just have never been able to get my hands on any.

Chocolate lovers this buttercream is dreamy and almost moose like. I like to pipe a generous helping of this chocolaty goodness onto each of the cupcakes but hey, you dollop it right on or spread it on with a palette knife, whatever suits.

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Kinder Cupcakes
Serves 12
Light, Hazelnutty & Chocolatey Cupcakes, with Kinder Chocolate Buttercream Frosting and to top it off a chocolate hazelnut core.
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Prep Time
15 min
Prep Time
15 min
For the cupcakes
  1. 80g Butter
  2. 280g Caster Sugar
  3. 200g Plain Flour
  4. 40g Cocoa Powder
  5. 1 tbsp Baking Powder
  6. Pinch of salt
  7. 240ml Whole Milk
  8. 2 Large Eggs
For the Buttercream
  1. 175 g Unsalted butter at room temperature
  2. 175 g Icing sugar
  3. 350 g Nutella
  4. A dash of milk
Instructions
  1. Preheat the oven to 180 degrees and line a muffin tin with cases.
  2. First beat together the butter, sugar, cocoa and flour using the paddle attachment or a freestanding / hand held mixer. You will know this is readty as the mixer will look like breadcrumbs.
  3. Now in a jug whisk together the eggs and milk.
  4. Next add half the milk and egg mixture to the dry ingredients and beat on a medium speed. Once combined slowly add the remaining mixture slowly whilst the mixture is on the medium speed setting. ( Make sure you scrape down the sides of the bowl)
  5. Now spoon the mixture in to muffin cases. Each case needs to be two thirds full.
  6. Bake for 18-20 minutes . Once baked leave them to cool for a few minutes in the time before cooling completely on a wire rack before frosting.
For the Buttercream
  1. Beat the butter in an electric mixer until soft.
  2. Now add the icing sugar and beat until fully combined.
  3. Next add the Nutella and beat until fully combined.
  4. Take a look at the consistency of the icing, is it pipeable/spreadable? If not add ½ tsp milk and mix until fully combined. Check the consistency again and repeat if needed
Notes
  1. Enjoy 🙂
http://livalittlebakery.com/

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