September 12, 2016
Kinder Bueno Cupcakes!
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Light, Hazelnutty & Chocolatey Cupcakes, with Kinder Chocolate Buttercream Frosting, and Kinder Bueno make the most delicious Kinder Bueno Cupcakes ever!
Last year I posted my recipe for my Nutella Cupcakes and they’ve always been a great success with my friends and family. I’ve been asked a few times to post something Nutella-y, but something a little different. I’ve always adored Kinder Bueno as its just so good.
When I make my Nutella Fudge, I often use Kinder Bueno on top, and its perfect. Using a light and chocolatey cupcake sponge, with some Sweet Hazelnut & Chocolate flavouring, topped with some Kinder Chocolate Buttercream Frosting. Obviously, then came the Kinder.
When Foodie Flavours sent me some of their new flavours I knew I would like them as the others I have tried in the past are just amazing and I am not saying that for more freebies. Honestly, if I didn’t like something, I would be honest about it! As this flavouring really was so damn delicious.. I seriously recommend it.
It wasn’t full on nutty and a bit eurgh which can sometimes be too much for some people, it was just the right amount. It gave the cupcakes an extra kick of chocolateyness with the hint of the sweet nutty flavour in the background. Obviously, you can just use vanilla extract in its place if you wish, but I’m glad I used this!
I decided to use a similar cupcake sponge to my Honeycomb Crunchie Cupcakes, as I just adore the recipe. They’re so light, with a slight hint of a caramel flavour from the Light Brown Sugar. With the Foodie Flavours Sweet Hazelnut Chocolate Flavouring, its just heavenly. As much as I have posted this basic cupcake recipe a few times now, the buttercream is new.
And oh my, I just can’t cope with how delicious they are. I wasn’t sure if using Kinder Chocolate bars in the buttercream would actually work or not, but they did! If you don’t want to use them, you can just use 100g of Nutella instead! But seriously, if you’re a Kinder fan then try it! (I used these Kinder Chocolate Bars for reference)
I used Kinder Bueno on the top of the cupcakes as I adore them, but you can use more of the Kinder Chocolate, or even some Ferrero Rocher… or even anything else you fancy! Honestly, if you are a chocolatey, hazelnutty fan then these are ideal for you! Enjoy!
Kinder Bueno Cupcakes!
- 175 g Unsalted Butter/Stork
- 175 g Light Brown Sugar
- 3 Large Eggs
- 140 g Self Raising Flour
- 35 g Cocoa Powder
- 1/2 tsp Sweet Hazelnut Chocolate Flavouring (25 drops)
- 2-3 tbsp Whole Milk
- 150 g Unsalted Butter (room temp)
- 300 g Icing Sugar
- 100 g Kinder Chocolate Bars (chopped)
- Kinder Bueno
- Preheat your oven to 170C/160CFan and Line a 12 Hole Muffin Tray with Large Cupcake Cases/Muffin Cases
- Cream together the Butter and Light Brown Sugar with an electric beater till smooth – add in the Eggs, Flour, Cocoa Powder, Sweet Hazelnut & Chocolate Flavouring, and beat again till combined on a Medium Speed.
- Once combined it might still be a little stiff, so loosen with the Whole Milk – using Whole Milk is important as lower fat milks might make the mixture split slightly!
- Spoon into your Cases and Bake in the oven for 18-20 minutes or until cooked through! Leave to cool on a wire rack.
- Once the cakes are cool, make the frosting – Melt the Kinder Chocolate Bars in the microwave on a low/medium heat until smooth – leave to cool. Beat the room temperature butter until smooth.
- Add in the Icing Sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on! I use my KitchenAid for Frostings as the machine can make it so much lighter and fluffier!
- Once all of the Sugar is in the Frosting mix, keep on beating the Frosting but add the melted and slightly cooled Kinder Chocolate – beat again. If its looking a bit stiff, or a bit odd, add a tsp or two of boiling water and continue to beat until smooth.
- Decorate your cupcakes how you like, I stick in half a bit of kinder bueno each, and sprinkle on some chocolate sprinkles – and ENJOY!
- I buy my Cupcake Cases from Iced Jems – HERE!
- You can buy the Sweet Hazelnut Chocolate Flavouring here! But if you don’t want to use it, you can use 1/2 tsp of Vanilla Bean Extract instead!
- You can easily use Ferrero Rocher on top of the cupcakes instead if you like, or anything else! If you don’t want to use Nutella, you can pretty much use any flavour spreadable you like! Or you can use 100g Melted Chocolate instead!
- You can bake these delicious cupcakes into a layer cake by doubling the cupcake ingredients and splitting between two deeper 8″ tins, and baking till springy to touch and baked through (see my other cakes for details on time!) – then double the filling as well, and slather all over!
- These delicious beings will last in a container for 3 days!
Find my other Cupcakes Recipes on my Recipes Page!
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Hi Jane! I’ve made these quite a few times, but every time I make these, the cases peel away from the cupcakes! Do you know why this happens and what I can do to prevent it? TIA!
Hi there Jane,
I would love to try out this recipe sometime.
I was just wondering if I can use white chocolate hazelnut spread for the buttercream? How much would I need to use for 12 or 6 cupcakes? X
Hi Jane…I want to turn this recipe into a 2 layered birthday cake(for my 20year old daughter who is kinder chocolate mad) but I’m unsure of what sort of filling I could use between the layers?
Hey! Just use the same as you would use for the cup cake toppings and double the decorations xx
Hi Jane, I wanted to try this recipe but incorporate some melted kinder chocolate inside the cupcake batter. Would I need to reduce any other ingredient measurement and how much would you recommend putting inside? Thank you for always posting such yummy recipes!
Hii! Personally I wouldn’t bother because I don’t think the taste will come through. If you wanted you could try 200g of chocolate instead of the cocoa powder. x
could I use hazelnut milk instead of whole milk?
Yeah I’m sure that would be fine!
Hi Jane !
I haven’t made these yet, but I’m just wondering, cold I use the Morrison’s hazelnut nut spread in the buttercream ? Like the biscoff cupcakes when you use the spread for the buttercream
You can do!
I can’t wait to makes these they look amazing I wanted to ask what coco powder do you use for your cupcakes.
I use cacao Barry, but supermarket wise I like the dr Oertker extra dark, or green and blacks!
I was just wondering if you could remove the cocoa powder from the sponge to make a vanilla sponge?
You would need to replace the cocoa powder with more flour, but yes! x
Bit of a weird question and probably really obvious but I’m a novice baker and still learning so forgive me please!
Was wondering if muffin trays are the same as cupcake trays? I’ve been to both asda and Tesco and couldn’t find any labelled cupcake trays but both had muffin trays. Would this be acceptable to use for all your cupcake recipes? Thanks!
Hey! So it depends really on the size of it – most are okay, but some swallow cupcake cases (the baking cups I use though are used with a flat baking tray). It might be best to just see if they fit a cupcake case and then buy the one that works! X
Storage wise, are these best kept in an airtight in the fridge or just in the cupboard?
Just at room temperature – generally I avoid cakes going in the fridge unless they have a fresh topping! x
Hi jane, which piping nozzle did you use for these?
It will have either been a 1M, or a 2D – I use medium sized ones!
My son has an egg allergy so so I just use the recipe on the vegan section to make this cake or have you got an alternative for not using egg?
Hey! Yes I would follow one of the vegan sponge recipes as I find that better than substituting the eggs in these! You can use dairy milk in the vegan sponges X
Hi Jane, love these!!! I only want to make a small batch, is it possible to use 1 egg to make 4 or 2 eggs to make 8 ?
Hey!! Yes that works! x
These look gorgeous can’t wait to try the recipe myself! Just a quick question, I can’t find anywhere that sells sweet hazelnut chocolate flavouring, do you have suggestions as to what I could use as substitute??
All the best x
Hey! I would just use vanilla instead! x
Can you tell me how to make a moister sponge? Can I substitute butter for oil? Will that help!
Love all your recipes 😻 but really struggle with a moist sponge!
I genuinely prefer using baking spreads or butter over oils in these sort of sponges – it may just be that you need to reduce the baking time slightly as drier cakes come from over baking! However, typically you use 3/4 of the weight in oil if you did want to give it a go!
I am hoping to make these soon and was thinking about adding some hazelnut spread to the inside of the cupcake before piping, do you think that would be a bit too much or worth a try?! Thank you!
If that’s what you want to do, go for it!
Hi Jane! I was just wondering, is it ok not to use the chocolate hazelnut flavouring? It’s just I don’t have time to order any for tomorrow, whoops🙃. Is there anything I could substitute? Xxxx
Yes you can just leave it out, or you can use vanilla as mentioned on the post x
HUGE fan of your blog my go to place every time 🙂
I have an event with lots going on and am wondering if I could freeze this mixture if i mixed it up in advance? Or could I bake the sponges then freeze them? What would you recommend is best for storing/prepping in advance?
General question for all your recipes cake wise really as I make your cupcakes and big cakes too, and I have a wedding cake to bake and want to use your chocolate sponge and lemon cake recipes can I freeze them once baked too?
Any advice would be soooo much appreciated
Thanks for your help
Hey! In general, I really only believe that cake mixture should be used fresh – I would personally freeze afterwards! And yes, you can freeze bigger sponges too! make sure to wrap them securely in clingfilm and foil to prevent freezer burn!
Thanks Jane 🙂 So you think it would be absolutely fine to freeze both your cupcakes and big cakes providing they’re all wrapped tightly in clingfilm? Is there any minimum time it must be frozen or maximum time it can be frozen for?
Thank you again!
hi, can I use Hazelnut syrup instead of the flavouring?
It’ll still be different, but yes you could!
What can i use instead for Sweet Hazelnut Chocolate Flavouring?
You can use vanilla instead as mentioned in the recipe x
I didnt understand the frosting part. Do I need to have that maskine? Can I just melt the chokolade and suger , and leave it to frost? 🙂
Hiya – Maskine? You need to follow the recipe as stated to make the frosting. It’s a buttercream, so you need the butter. The chocolate and sugar on its own won’t work.
I ordered the flavouring but have been sent hazelnut instead. Would this be an alternative or would I need to add anything else to it? Thanks.
Ooh dear! I’ve used the hazelnut before and it works just as well, just a smidge more nutty! x
Can i substitute the “Sweet Hazelnut Chocolate Flavouring”?
Yep, check the tips and ideas section where ive mentioned this.
hi Jane! i am trying to cut down on my sugar but i cant resist baking and when i saw this i was desperate to try these, however would i be able to use half the sugar in the cupcakes? xxx also do you(or anyone else) have any other recipes thta are low in sugar or use natural sugar that still taste good? :)))))))
[…] las chocolatinas kínder han sido de mis favoritas, así que cuando encontré esta receta en Janes Patisserie no pude evitar […]
That buttercream looks perfect! ? I’ve seem to always fail with buttercream 🙁 any helpful tips?? ?
use stork with butter it is very light and easy to mix. also make sure it is the right consistency. 🙂
Hi Jane – what nozzle do you use for decorating the cupcakes please?
a 2d closed star usually, or a 1m ?
Hi, can I use caster sugar instead of light brown sugar?
Thank you! Also am I able to use semi skimmed milk instead of whole milk?
No – that can cause the mixture to split. You really need to use whole milk.
Can you use almond milk instead of whole milk as I have a tolerance?
You can just leave the milk out – but obviously milk is present in other ingredients as well.
What tip are you using?
2d closed star.
Hello what type of kinder chocolate you do use? The Milk one or the waffels ones??? Thanks
Kinder Chocolate Bars are the just chocolate.. Kinder Bueno Bars are the waffle ones. As I have written Kinder Chocolate Bars I used the chocolate ones. You wouldn’t be able to melt the waffle down.
I’m an American and my husband and I host exchange students. This year we have a German student and she has introduced me to the wold of Kinder and I love them! I would love to try my hand at these cupcakes, but I’m having a terrible time finding the extract, it almost looks like it isn’t available in America. Would you possibly know, or any fellow readers know, if it might be available in the United States and where to get it? Thank you!
It probably isn’t available in America – you can just substitute it for Vanilla it will only be a slight difference in taste and still yummy!
I really love this recipe ❤
But I don’t like too sweet buttercream, did you have a tip for me ?
Add a pinch of salt to the buttercream?
Hello! What can I use instead of Self-raising flour? 🙂 thanks!
I would use the same weight but Plain Flour, but also use 1+1/2 tsps of baking powder!
Thanks for the fantastic recipes. Can’t wait to try the cupcakes out xx
Can you post it with measurements for American who can’t figure this out? My maiden name is Kinder so I would love to make these for the holidays
Hiya! I’m sorry but I don’t post in cup measurements or ounces as I am truly a ‘Grams’ girl.. You can find some tips on my Helpful Tips page, or simply google each ingredient and amount converted into what you want.
[…] Kinder Bueno Cupcakes. These look so good I could cry. […]
Hi Jane! I’m so excited to try these they look amazing!! How ever I am a little confused where does the Nutella come into it? I saw Nutella buttercream frosting but in the method I couldn’t see where you woukd use it? Xx
No it says you can use Nutella instead to make a buttercream frosting if you don’t want to use the Kinder Chocolate 🙂 x
These look amazing – they’re so beautifully decorated and easy to identify the flavour of the cupcakes which is really nice – would love to try these out!! ?
Awh thank you, Natasha!! I hope you love them if you do!! ☺️
These look so so delicious! That frosting is so light and fluffy and it has kinder chocolate melted into it?! Oh wow. I’m sold. I need to whip up a batch of these!
Hehe thank you Kathryn ☺️? I hope you love them if you do!!
Hi Jane, I made the kinder buttercream a while back and it was really good! I’m making them again and I was wondering how to get a stronger kinder flavour as last time my fam said it was a bit too sweet (which overpowered the kinder chocolate). Would I cut back on the sugar or should I use Nutella as chocolate instead to get a stronger flavour? Thanks!! ❤️
The risk with less sugar is that it does just taste buttery, and also the texture can be different. You can definitely try some kinder, some Nutella, but the flavour of kinder isn’t strong anyway unfortunately! x