Kinder Bueno Cupcakes!

*This post may contain affiliate links. Please see my disclosure for more details!*

Light, Hazelnutty & Chocolatey Cupcakes, with Kinder Chocolate Buttercream Frosting, and Kinder Bueno make the most delicious Kinder Bueno Cupcakes ever!

IMG_2615

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!

IMG_2622

IMG_2630

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!

IMG_2631

IMG_2639

IMG_2640

5 from 1 vote
Kinder Bueno Cupcakes!
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Light, Hazelnutty & Chocolatey Cupcakes, with Kinder Chocolate Buttercream Frosting, and Kinder Bueno make the most delicious Kinder Bueno Cupcakes ever!

Course: Cupcakes
Cuisine: Cupcakes
Keyword: Kinder Bueno
Servings: 12 Cupcakes
Calories: 415 kcal
Author: Jane's Patisserie
Ingredients
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
Buttercream
  • 150 g Unsalted Butter (room temp)
  • 300 g Icing Sugar
  • 100 g Kinder Chocolate Bars (chopped)
Decoration
  • Kinder Bueno
  • Sprinkles
Instructions
  1.  Preheat your oven to 170C/160CFan and Line a 12 Hole Muffin Tray with Large Cupcake Cases/Muffin Cases

  2. 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.

  3. 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! 

  4. Spoon into your Cases and Bake in the oven for 18-20 minutes or until cooked through! Leave to cool on a wire rack.

  5. 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. 

  6. 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!

  7. 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.

  8. Decorate your cupcakes how you like, I stick in half a bit of kinder bueno each, and sprinkle on some chocolate sprinkles – and ENJOY!

Recipe Notes
  • 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!
Nutrition Facts
Kinder Bueno Cupcakes!
Amount Per Serving
Calories 415 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g88%
Cholesterol 104mg35%
Sodium 27mg1%
Potassium 102mg3%
Carbohydrates 49g16%
Fiber 1g4%
Sugar 38g42%
Protein 3g6%
Vitamin A 745IU15%
Calcium 34mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

ENJOY!

Find my other Cupcakes Recipes on my Recipes Page!

You can find me on:
Instagram
Facebook
Pinterest
Twitter
Bloglovin’
Youtube

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

SaveSave

13

45 comments

  1. Hi Jane,

    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

    Jess 🙂

    1. 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!

    2. 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!

  2. Hi Jane:)
    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? 🙂

    1. 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.

  3. 5 stars
    Hi Jane,
    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.

  4. 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? :)))))))

    1. use stork with butter it is very light and easy to mix. also make sure it is the right consistency. 🙂

    1. 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.

  5. 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!

  6. 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

    1. 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.

  7. 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

  8. 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!! ?

  9. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.