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–+ servings

Kinder Bueno Cupcakes!

Light and sweet chocolate cupcakes, stuffed with spread and a kinder chocolate frosting, the perfect kinder bueno cupcake!
4.86 from 7 votes
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Category: Cupcakes
Type: Cupcakes
Keyword: Kinder Bueno
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling & Decorating Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 12 Cupcakes
Author: Jane's Patisserie

Ingredients

Cupcakes

  • 200 g unsalted butter/baking spread
  • 200 g light brown soft sugar
  • 4 medium eggs
  • 150 g self raising flour
  • 50 g cocoa powder
  • 1 tsp vanilla extract

Filling

  • 12 tsps white chocolate hazelnut spread (optional)

Buttercream

  • 150 g unsalted butter (room temp)
  • 300 g icing sugar
  • 100 g kinder chocolate bars (chopped)

Decoration

  • kinder bueno
  • sprinkles
Grams - Ounces

Instructions

  • Preheat the oven to 180ºc/160ºc fan and prep 12 cases
  • Beat together the butter and sugar until combined
  • Add the eggs, flour, cocoa and vanilla and mix again
  • Split between the 12 cases and bake for 20-22 minutes and leave to cool fully
  • Core out the middle and fill with spread (see my homemade recipe for this on my blog!)
  • Beat the butter on it’s own until smooth
  • Add the icing sugar and beat again
  • Add the melted kinder chocolate and mix
  • Pipe onto the cupcakes and top with sprinkles and kinder bueno 

Notes

  • These cupcakes will last for 3+ days at room temperature 
  • These cupcakes will freeze for 3+ months
  • I used this large piping tip
  • I used this piping tip
  • This recipe was updated September 2024 - recipe used to be 175g butter, 175g sugar, 3 large eggs, 140g self raising flour, 35g cocoa powder, and 1/2 tsp of sweet hazelnut filling. The buttercream was the same.