Kinder Bueno Cupcakes!
*This post may contain affiliate links. Please see my disclosure for more details!*
Light and sweet chocolate cupcakes, stuffed with spread and a kinder chocolate frosting, the perfect kinder bueno cupcake!
So what do you get when you merge together some of my favourite things in the world?! You get these cupcakes. I have been craving kinder bueno cupcakes for so long, that I decided now was the time to post my delicious recipe for all of you guys to enjoy as well.
These beauties have a delicious soft chocolate sponge, they’re filled with my homemade white chocolate hazelnut spread, topped with a kinder chocolate buttercream frosting, and of course, topped with a piece of kinder bueno – what more could you want?!
Kinder Bueno bakes
Kinder bueno is one of the most popular flavours on this blog, and I am not here to argue with this. I can’t keep up with home made kinder bueno themed bakes you guys want me to write for you, and they will keep coming.
My kinder bueno cookie bars are definitely one of my favourite bakes ever, and my kinder bueno drip cake is the complete showstopper. However, I wanted another easy kinder bueno bake, so here are cupcakes. Just like my kinder bueno cookies, these are SUCH as a crowd pleaser, and they have such a delicious taste; more importantly, they are so easy to bake.
Cupcake mix
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, so here is the cupcake mix:
- Butter – I tend to use a supermarket own baking spread for this, but you can use a room temperature block butter as well
- Sugar – I adore using light brown soft sugar for the natural caramel flavours in the sugar
- Flour – self raising flour, as always!
- Eggs – I use medium eggs in my baking
- Cocoa – I use a strong cocoa powder for the best flavour
- Vanilla – optional, but tasty
Cupcake filling
I wanted to make these cupcakes as kinder bueno themed as possible, so I stuffed the baked cupcakes with some of my homemade white chocolate hazelnut spread, after I had cored out the middle. You can of course skip this step, or you can stuff the cupcakes with something else.
You can buy various spread online to replace making your own, but I really wanted to make this recipe even better. Annoyingly, you can’t stuff them with kinder bueno, as they will just turn soft, but you could insert some kinder chocolate into the batter before baking instead.
Buttercream frosting
When it comes to the buttercream frosting, it’s really quite simple and I want it to be that way. This recipe is a basic American buttercream frosting that uses block unsalted butter (not a spread or margarine) that is at room temperature, beaten until smooth. You then mix in the icing sugar and beat it in fully before adding the chocolate.
I use the kinder chocolate, that you can see in the photos (the small bars), not kinder bueno. You can’t use kinder bueno as it contains a wafer, so the chocolate bar is best. Or, you can use some of the spread that is mentioned earlier in the recipe. Either way, you want to beat it together until combined, light and pipeable.
Decoration
The decoration can be as basic or simple as you want it to be when it comes to a cupcake. I tend to always lean to using my favourite piping tip because I just think it creates the most wonderful swirl, along with a large piping bag to make this possible.
I, obviously, just placed a piece of kinder bueno on top as I wanted it to feature proudly and centrally to the decoration of these cupcakes, along with some chocolate sprinkles – but again, you can do whatever you want here.
Tips & Tricks
- 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.
Kinder Bueno Cupcakes!
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
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.
ENJOY!
Find my other recipes on my recipes page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
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
Hi Jane I was wondering with the buttercream’s if you don’t have unsalted butter can you used salted butter but how much of it do I use
Same amount just don’t add any further salt
Hi Team Jane,
I am planning on making these for someone’s birthday next week. I want to bake and freeze them, and then decorate on the day. Should I put the filling inside the cupcake before freezing, or after when I decorate?
How much batter do you put in the cases?
I use a 5cm scoop to portion the cupcake mix x
Hi Jane! I’ve made these quite a few times, but every time I make these, the cases peel away from the cupcakes! Do you know why this happens and what I can do to prevent it? TIA!
Hi there Jane,
I would love to try out this recipe sometime.
I was just wondering if I can use white chocolate hazelnut spread for the buttercream? How much would I need to use for 12 or 6 cupcakes? X
Hi Jane…I want to turn this recipe into a 2 layered birthday cake(for my 20year old daughter who is kinder chocolate mad) but I’m unsure of what sort of filling I could use between the layers?
Hey! Just use the same as you would use for the cup cake toppings and double the decorations xx
Hi Jane, I wanted to try this recipe but incorporate some melted kinder chocolate inside the cupcake batter. Would I need to reduce any other ingredient measurement and how much would you recommend putting inside? Thank you for always posting such yummy recipes!
Hii! Personally I wouldn’t bother because I don’t think the taste will come through. If you wanted you could try 200g of chocolate instead of the cocoa powder. x
Hi Jane,
could I use hazelnut milk instead of whole milk?
Yeah I’m sure that would be fine!
Hi Jane !
I haven’t made these yet, but I’m just wondering, cold I use the Morrison’s hazelnut nut spread in the buttercream ? Like the biscoff cupcakes when you use the spread for the buttercream
You can do!
Hi Jane
I can’t wait to makes these they look amazing I wanted to ask what coco powder do you use for your cupcakes.
I use cacao Barry, but supermarket wise I like the dr Oertker extra dark, or green and blacks!
Hi Jane,
I was just wondering if you could remove the cocoa powder from the sponge to make a vanilla sponge?
You would need to replace the cocoa powder with more flour, but yes! x