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Kinder Bueno Cupcakes with Nutella and Hazelnut Frosting Recipe

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4.1 from 15 reviews

  • Author: Sara
  • Total Time: 6 hours 42 minutes
  • Yield: 8 servings

Description

Indulge in these decadent Kinder Bueno Cupcakes featuring rich, moist chocolate-hazelnut cupcakes filled and topped with a luscious Kinder Bueno-infused frosting. Perfectly balanced with the creamy, sweet fillings inspired by the popular chocolate bars, these cupcakes are an impressive treat for any occasion.

Ingredients

Cupcakes

  • 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

Frosting

  • 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

Decoration

  • 1 pair x 2 bars Kinder Bueno Bars (for topping)

Instructions

  1. Prepare Nutella for Batter: Microwave the Nutella for 10 seconds until it reaches a runny consistency, making it easier to incorporate into the cupcake batter. Set aside to cool slightly.
  2. Combine Sugar and Eggs: In a large bowl, whisk the caster sugar and eggs together using a hand whisk until combined thoroughly.
  3. Add Liquids: Stir in the milk, vegetable oil, and the slightly cooled melted Nutella into the sugar-egg mixture until fully combined.
  4. Incorporate Dry Ingredients: Add the all-purpose flour, Dutch process cocoa powder, ground hazelnuts, baking powder, and baking soda to the wet ingredients. Mix gently until just combined, being careful not to over-mix.
  5. Fill and Bake Cupcakes: Divide the batter evenly into muffin tins lined with cases, filling each about two-thirds full. Bake in a preheated oven at 170°C (340°F), fan off, for 20-22 minutes or until a toothpick inserted into the center comes out with a few crumbs. Let the cupcakes cool in the tin for 5 minutes before transferring to a cooling rack to cool completely.
  6. Bloom Gelatine: Sprinkle gelatine powder over cold water in a small bowl and stir lightly. Let it sit until fully bloomed according to package instructions, then set aside.
  7. Melt Kinder Bueno Bars: Place the Kinder Bueno bars in a medium saucepan and mash them with a fork. Add milk and heat over medium flame, stirring occasionally with a flexible spatula until the chocolate bars are melted completely.
  8. Sieve and Remove Waffle Bits: Pour the melted chocolate mixture through a sieve into a medium-sized bowl to remove the waffle pieces. Use a rubber spatula to press the mixture through. Reserve the waffle pieces for another use.
  9. Mix Heavy Cream and Gelatine: Return the sieved chocolate mixture to the saucepan, add heavy cream, and warm gently, stirring to blend without overheating. Remove from heat, then stir in the bloomed gelatine until fully dissolved.
  10. Chill Frosting: Pour the Kinder Bueno cream into a shallow dish and cover with plastic wrap, ensuring it touches the surface to prevent skin. Refrigerate for at least 6 hours or overnight until set.
  11. Whip Frosting: Once set, soften the cream by stirring with a flexible spatula. Transfer to a large bowl and whip with a hand mixer using the whisk attachment, starting on low and increasing speed until medium-stiff peaks form. Take care not to overwhip.
  12. Core Cupcakes: Using a cupcake corer, remove the center of each cooled cupcake carefully without piercing the bottom.
  13. Fill Cupcakes: Fill a piping bag (end cut off, no tip needed) with one-third of the frosting and pipe it into the hollow centers of each cupcake.
  14. Decorate Cupcakes: Transfer the remaining frosting to a piping bag fitted with a closed star tip and pipe decorative swirls atop each cupcake.
  15. Add Final Garnish: Just before serving, place a quarter piece of Kinder Bueno bar on each cupcake for decoration to avoid moisture absorption.

Notes

  • Standard US/UK baking spoon measures: teaspoon = 5 ml; tablespoon = 15 ml; cup = 240 ml.
  • An aluminum cupcake tray was used for baking.
  • Precise weighing for gelatine is recommended using a scale with 0.01 g readability.
  • Leftover cupcakes and frosting can be stored in the refrigerator for up to 2 days.
  • For additional tips and FAQs, consult the original blog post related to this recipe.
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: European

Find it online: https://sarabaking.com/kinder-bueno-cupcakes-with-nutella-and-hazelnut-frosting-recipe/