Name: Kinder Bueno Cupcakes with Nutella and Hazelnut Frosting Recipe
Prep time: 20 min
Cook time: 22 min
Total time: 6 h 42 min
Cuisine: European
Ingredients: 2 tablespoons Nutella; 100 g (1/2 cup) caster sugar; 2 eggs; 95 ml (1/3 cup + 1 tbsp) milk; 90 ml (1/2 cup) vegetable oil, neutral flavor; 125 g (1 cup) all-purpose flour; 25 g (1/4 cup) Dutch process cocoa powder; 50 g (1/2 cup) ground hazelnuts; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 3.6 g (1 tsp + 1/8 tsp) gelatine powder – Strength 200 Bloom; 20 ml (1 tbsp + 1 tsp) cold water; 250 g (6 pairs x 2 bars) Kinder Bueno Bars; 120 ml (1/2 cup) milk; 240 ml (1 cup) heavy cream; 1 pair x 2 bars Kinder Bueno Bars (for topping)

Print Recipe· 4.1 from 15 reviews

If you are a fan of creamy, chocolatey treats that bring together the irresistible crunch of Kinder Bueno, then you’re in for a real delight with this Kinder Bueno Cupcakes with Nutella and Hazelnut Frosting Recipe. These cupcakes marry a rich hazelnut and cocoa-infused cake base with a luscious Nutella cream frosting enhanced by a velvety Kinder Bueno infusion. Every bite offers a perfect balance of moist texture, smooth frosting, and that signature crispy surprise — a true crowd-pleaser and an absolute showstopper for any occasion.

Ingredients You’ll Need

Kinder Bueno Cupcakes with Nutella and Hazelnut Frosting Recipe - Recipe Image

The magic of this recipe lies in its perfectly chosen yet simple ingredients, each playing a crucial role in building the dreamy textures and harmonious flavors. From the rich Nutella to the delicate touch of ground hazelnuts, every component is essential for creating these unforgettable cupcakes.

Nutella (2 tablespoons): Adds a smooth and rich chocolate-hazelnut flavor that is the foundation of both the cupcake and frosting elements.
Caster sugar (100 g / 1/2 cup): Provides just the right amount of sweetness while keeping the texture light.
Eggs (2): Bind the ingredients together and add fluffiness to the cupcakes.
Milk (95 ml / 1/3 cup + 1 tbsp): Keeps the batter moist and helps combine flavors smoothly.
Vegetable oil (90 ml / 1/2 cup): Ensures the cupcakes stay tender and soft, with a neutral taste that lets the Nutella shine.
All-purpose flour (125 g / 1 cup): The base structure of the cupcakes, providing the right crumb.
Dutch process cocoa powder (25 g / 1/4 cup): Gives a rich chocolate depth without overpowering the hazelnut essence.
Ground hazelnuts (50 g / 1/2 cup): Brings in a lovely nutty texture and enhances the overall flavor complexity.
Baking powder (1/2 teaspoon): Helps the cupcakes rise perfectly with just the right lift.
Baking soda (1/4 teaspoon): Works alongside baking powder to give a fine crumb texture.
Gelatine powder (3.6 g / 1 tsp + 1/8 tsp): Essential for stabilizing the Nutella and Kinder Bueno-based frosting.
Cold water (20 ml / 1 tbsp + 1 tsp): Used to bloom the gelatine, preparing it to blend seamlessly into the frosting.
Kinder Bueno bars (around 8 bars): The star ingredient folded into the frosting and used as decoration, imparting that irresistible chocolate-hazelnut crunch.
Heavy cream (240 ml / 1 cup): Creates the luscious and airy texture of the frosting.

How to Make Kinder Bueno Cupcakes with Nutella and Hazelnut Frosting Recipe

Step 1: Prepare the Cupcake Batter

Start by warming your kitchen and preheating the oven to 170C (340F). Line your muffin tins with cases so they’re ready to embrace all that delicious batter. Melt the Nutella briefly until it’s beautifully runny — this little trick makes it blend flawlessly into the mix. Whisk together sugar and eggs until they form a smooth combination that’s ready to absorb all the flavors you’ll add next.

Step 2: Combine Wet Ingredients

Add milk, vegetable oil, and your wonderfully melted Nutella to the sugar and egg mixture. Stir gently but thoroughly, watching how these elements come together into a rich, glossy base that promises moist cupcakes.

Step 3: Incorporate Dry Ingredients

In goes the flour, cocoa powder, ground hazelnuts, baking powder, and baking soda. Combine everything with care — you want the batter smooth, but not overly mixed, to keep them tender and fluffy inside once baked.

Step 4: Bake the Cupcakes

Distribute the batter evenly into your prepared tins, filling each about two-thirds of the way up. Pop them in the oven and let the magic happen for about 20 to 22 minutes. You’ll know they are ready when a toothpick comes out with just a few moist crumbs clinging to it. Let them rest quietly in their tins before transferring them to a rack to cool completely.

Step 5: Make the Nutella and Kinder Bueno Frosting

Bloom your gelatine in cold water to prepare it for fusion into the frosting. Meanwhile, gently melt the Kinder Bueno bars with some milk over medium heat, stirring until perfectly smooth — this step unlocks the creamy secrets of the treat. Push the melted mixture through a sieve to remove those crunchy wafer bites (don’t throw these away, they’re great for other creative uses!). Return the silky mixture to the heat and stir in heavy cream. Once warmed gently, mix in your bloomed gelatine thoroughly, then chill covered in the fridge for at least six hours or overnight for best results.

Step 6: Whip the Frosting

Once chilled, bring your Kinder Bueno cream mixture back to room temperature and whip with a hand mixer until medium-stiff peaks form. This rich, fluffy frosting will be the crowning glory of your cupcakes.

Step 7: Assemble the Cupcakes

Core out the center of each cooled cupcake using a cupcake corer or a small knife — a little hidden pocket for that creamy surprise. Fill these cavities generously with the frosting. Then pipe luscious swirls of the remaining frosting onto each cupcake, decorating them beautifully. Finish with a piece of Kinder Bueno on top right before serving for maximum crunch and freshness.

How to Serve Kinder Bueno Cupcakes with Nutella and Hazelnut Frosting Recipe

A metal cupcake tray with twelve slots is shown filled with dark brown chocolate batter inside white cupcake liners. The batter has a shiny, smooth texture with small visible bubbles on the surface, filling each liner about three-quarters full. The tray is placed on a white marbled surface, and on the left edge of the image, there is a glass bowl with some chocolate batter remnants around the edge. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A quarter piece of Kinder Bueno on each cupcake is a simple yet stunning finishing touch that nods to the cupcake’s inspiration. You might also sprinkle a few finely chopped hazelnuts or a light dusting of cocoa powder to enhance the visual and textural appeal.

Side Dishes

These cupcakes shine on their own but pairing them with a scoop of vanilla or hazelnut ice cream can elevate the experience. A fresh berry compote can also add a pleasant tart contrast to balance the richness.

Creative Ways to Present

For special occasions, consider placing each cupcake in a decorative wrapper or using edible gold leaf accents for a touch of luxury. Serving them alongside a hot cup of espresso or Nutella hot chocolate can create a beautifully indulgent celebration moment.

Make Ahead and Storage

Storing Leftovers

Once decorated, keep your Kinder Bueno Cupcakes with Nutella and Hazelnut Frosting Recipe in an airtight container in the refrigerator for up to two days. This short timeframe ensures the cupcakes stay fresh and the frosting maintains its delightful texture.

Freezing

You can freeze the cupcakes before frosting to retain their best quality. Wrap them individually in plastic wrap and then place them in a freezer-safe container for up to one month. Thaw overnight in the fridge before frosting and serving for the freshest taste.

Reheating

Since these cupcakes are best enjoyed cool because of their rich frosting, if you prefer them slightly warm, gently warm the cupcake bottoms for a few seconds in the microwave, avoiding the frosting part, for a comforting treat.

FAQs

Can I use a different chocolate bar instead of Kinder Bueno for the frosting?

While Kinder Bueno is special for its combination of creamy hazelnut filling and crisp wafers, you can experiment with other hazelnut-filled chocolates. Just note that the texture and flavor will vary and may change the characteristic crunch and taste.

What if I don’t have gelatine for the frosting?

Gelatine stabilizes the frosting and helps it set properly. If you can’t use gelatine, consider agar-agar as a vegetarian alternative, but be mindful it behaves differently. Alternatively, whipping the frosting cream more firmly without gelatine can work, but the texture may be lighter and less stable.

Can I make the cupcakes dairy-free?

Making them entirely dairy-free can be a challenge given the cream and milk in the frosting, but you can substitute plant-based milk and cream alternatives. Use a vegan-friendly chocolate bar if possible, and a suitable gelatine substitute to maintain structure.

What can I do with the sieve leftover waffle pieces?

Don’t toss them! Those crunchy wafer pieces are perfect to mix into truffles or as a crispy topping for ice cream and desserts. They add that perfect little crunch and chocolate burst.

How long does it take to make the Kinder Bueno Cupcakes with Nutella and Hazelnut Frosting Recipe?

While the active preparation and baking time is around one hour, the frosting requires chilling for about six hours or overnight. Plan ahead so you can enjoy these cupcakes at their best!

Final Thoughts

If you’re looking to impress friends or simply indulge yourself with a delectable treat, I wholeheartedly encourage you to try the Kinder Bueno Cupcakes with Nutella and Hazelnut Frosting Recipe. The combination of textures and those rich, nutty flavors truly make these cupcakes stand out. You’ll find this recipe quickly becomes one of your favorites too — a must-bake for anyone who loves a little chocolate-hazelnut magic in every bite.