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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!

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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!

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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!

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Kinder Bueno Cupcakes!

Light, Hazelnutty & Chocolatey Cupcakes, with Kinder Chocolate Buttercream Frosting, and Kinder Bueno make the most delicious Kinder Bueno Cupcakes ever!
5 from 3 votes
Print Pin Rate
Category: Cupcakes
Type: Cupcakes
Keyword: Kinder Bueno
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 Cupcakes
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

  •  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!

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%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

Find my other Cupcakes Recipes on my Recipes Page!

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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.

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About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

67 Comments

  • Lisa
    September 27, 2020 at 7:27 pm

    5 stars
    Hey Jane,

    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!

    Reply
    • Jane's Patisserie
      September 28, 2020 at 12:05 pm

      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

  • Lil
    September 15, 2020 at 3:05 pm

    5 stars
    Hey Jane!
    Storage wise, are these best kept in an airtight in the fridge or just in the cupboard?
    Thanks ☺️

    Reply
    • Jane's Patisserie
      September 15, 2020 at 7:53 pm

      Just at room temperature – generally I avoid cakes going in the fridge unless they have a fresh topping! x

  • Cara Lever
    August 26, 2020 at 11:18 pm

    Hi jane, which piping nozzle did you use for these?

    Reply
    • Jane's Patisserie
      August 27, 2020 at 4:00 pm

      It will have either been a 1M, or a 2D – I use medium sized ones!

  • Avneet
    June 8, 2020 at 7:55 am

    Hi Jane

    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?
    Thank you

    Reply
    • Jane's Patisserie
      June 8, 2020 at 12:46 pm

      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

  • Susan
    June 6, 2020 at 8:20 pm

    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 ?

    Reply
  • Imani
    June 1, 2020 at 10:29 am

    Hi Jane

    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

    Reply
    • Jane's Patisserie
      June 1, 2020 at 11:09 am

      Hey! I would just use vanilla instead! x

  • Kirstin
    May 18, 2020 at 9:51 am

    Hi Jane,

    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!

    Thanks

    Reply
    • Jane's Patisserie
      May 18, 2020 at 11:09 am

      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!

  • Casey
    March 9, 2020 at 2:30 pm

    Hi Jane!
    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!

    Reply
    • Jane's Patisserie
      March 9, 2020 at 7:15 pm

      If that’s what you want to do, go for it!

  • Sienna
    February 18, 2020 at 9:22 pm

    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

    Reply
    • Jane's Patisserie
      February 19, 2020 at 8:43 pm

      Yes you can just leave it out, or you can use vanilla as mentioned on the post x

  • Jess
    October 14, 2019 at 2:54 pm

    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 🙂

    Reply
    • Jane's Patisserie
      October 15, 2019 at 9:17 am

      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!

    • Jess
      October 15, 2019 at 10:48 am

      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!

  • Asma
    June 3, 2019 at 1:09 pm

    hi, can I use Hazelnut syrup instead of the flavouring?

    Reply
    • Jane's Patisserie
      June 3, 2019 at 7:39 pm

      It’ll still be different, but yes you could!

  • Dilsa Demirbas
    March 7, 2019 at 8:25 pm

    What can i use instead for Sweet Hazelnut Chocolate Flavouring?

    Reply
    • Jane's Patisserie
      March 7, 2019 at 8:51 pm

      You can use vanilla instead as mentioned in the recipe x

  • Dilsa Demirbas
    February 28, 2019 at 10:24 pm

    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? 🙂

    Reply
    • Jane's Patisserie
      March 1, 2019 at 8:44 am

      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.

  • Sian
    September 5, 2018 at 6:42 pm

    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.

    Reply
    • Jane's Patisserie
      September 5, 2018 at 7:39 pm

      Ooh dear! I’ve used the hazelnut before and it works just as well, just a smidge more nutty! x

  • Rachida
    June 12, 2018 at 10:02 am

    Hi Jane,

    Can i substitute the “Sweet Hazelnut Chocolate Flavouring”?

    Reply
    • Jane's Patisserie
      June 12, 2018 at 1:37 pm

      Yep, check the tips and ideas section where ive mentioned this.

  • Isla
    March 15, 2018 at 7:53 pm

    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? :)))))))

    Reply
  • Cupcakes de chocolate Kinder – Bakemania
    November 20, 2017 at 1:00 am

    […] las chocolatinas kínder han sido de mis favoritas, así que cuando encontré esta receta en Janes Patisserie no pude evitar […]

    Reply
  • Jenny
    October 5, 2017 at 1:33 pm

    That buttercream looks perfect! ? I’ve seem to always fail with buttercream 🙁 any helpful tips?? ?

    Reply
    • Isla
      March 14, 2018 at 7:03 pm

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

  • Louise
    August 8, 2017 at 2:09 pm

    Hi Jane – what nozzle do you use for decorating the cupcakes please?

    Reply
  • Anifa
    June 21, 2017 at 8:49 am

    Hi, can I use caster sugar instead of light brown sugar?

    Reply
    • Jane's Patisserie
      June 21, 2017 at 11:00 am

      Yep!

    • Anifa
      June 21, 2017 at 11:07 am

      Thank you! Also am I able to use semi skimmed milk instead of whole milk?

    • Jane's Patisserie
      June 21, 2017 at 11:21 am

      No – that can cause the mixture to split. You really need to use whole milk.

    • Hannah
      April 24, 2020 at 7:53 pm

      Can you use almond milk instead of whole milk as I have a tolerance?

    • Jane's Patisserie
      April 24, 2020 at 8:39 pm

      You can just leave the milk out – but obviously milk is present in other ingredients as well.

  • Claudia
    June 9, 2017 at 1:25 am

    What tip are you using?

    Reply
  • Sara
    February 24, 2017 at 4:08 pm

    Hello what type of kinder chocolate you do use? The Milk one or the waffels ones??? Thanks

    Reply
    • Jane's Patisserie
      February 24, 2017 at 5:53 pm

      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.

  • Donna Travis
    January 27, 2017 at 2:52 am

    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!

    Reply
    • Jane's Patisserie
      January 27, 2017 at 7:06 am

      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!

  • Lilly
    January 21, 2017 at 10:53 pm

    I really love this recipe ❤
    But I don’t like too sweet buttercream, did you have a tip for me ?

    Reply
    • Jane's Patisserie
      January 24, 2017 at 11:32 am

      Add a pinch of salt to the buttercream?

  • Keny
    November 24, 2016 at 11:31 pm

    Hello! What can I use instead of Self-raising flour? 🙂 thanks!

    Reply
    • Jane's Patisserie
      November 25, 2016 at 5:19 pm

      I would use the same weight but Plain Flour, but also use 1+1/2 tsps of baking powder!

  • Lynne Rowan
    November 9, 2016 at 4:20 pm

    Thanks for the fantastic recipes. Can’t wait to try the cupcakes out xx

    Reply
  • Lori Mann
    October 14, 2016 at 3:43 pm

    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

    Reply
    • Jane's Patisserie
      October 14, 2016 at 7:48 pm

      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.

  • InsanitySandwich.com | Weekly Miscellany
    October 9, 2016 at 6:10 pm

    […] Kinder Bueno Cupcakes.  These look so good I could cry. […]

    Reply
  • Louise carson
    September 16, 2016 at 8:00 pm

    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

    Reply
    • Jane's Patisserie
      September 16, 2016 at 8:01 pm

      No it says you can use Nutella instead to make a buttercream frosting if you don’t want to use the Kinder Chocolate 🙂 x

  • SR
    September 16, 2016 at 6:43 pm

    yum!

    Reply
  • Natasha
    September 12, 2016 at 7:26 pm

    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!! ?

    Reply
    • Jane's Patisserie
      September 13, 2016 at 8:52 am

      Awh thank you, Natasha!! I hope you love them if you do!! ☺️

  • Kathryn
    September 12, 2016 at 1:24 pm

    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!

    Reply
    • Jane's Patisserie
      September 12, 2016 at 2:22 pm

      Hehe thank you Kathryn ☺️? I hope you love them if you do!!

    • Sara Walker
      July 18, 2020 at 2:51 pm

      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!! ❤️

    • Jane's Patisserie
      July 18, 2020 at 4:42 pm

      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

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