Introduction

These Kinder Bueno Cupcakes combine rich chocolate cake with a creamy hazelnut mousse center and a fluffy chocolate hazelnut buttercream frosting. Topped with melted white chocolate, Nutella drizzle, and a mini Kinder Bueno bar, they’re a decadent treat perfect for any celebration or chocolate craving.

A chocolate cupcake with a dark brown base in a partially open brown paper wrapper sits on a white small stand. The top layer is rich, thick chocolate frosting swirled smoothly, drizzled with thin lines of white and milk chocolate sauces. Crumbled yellow cake crumbs are sprinkled over the frosting, and a piece of chocolate candy with a shiny surface and dark chocolate lines rests on top. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup good quality white chocolate chips (60g)
1/2 cup + 2 Tbsp heavy cream or heavy whipping cream, cold – divided (150g)
2 Tbsp hazelnut paste or Nutella (35g)
1 Tbsp powdered sugar (8g)
1/2 tsp vanilla extract or vanilla bean paste (2g)
Pinch fine salt (less than 1/8 tsp)
3/4 cup whole milk (180g)
1/3 cup milk or dark chocolate chips (57g)
1 tsp instant espresso or coffee – optional (2g)
3/4 cup all purpose flour (100g)
3/4 cup granulated sugar (150g)
1/3 cup unsweetened cocoa powder, sifted (30g)
1/2 tsp baking soda (3g)
1/2 tsp fine salt (2g)
2 large eggs, room temperature (112g)
1/3 cup vegetable or canola oil (70g)
1 tsp white vinegar (4g)
1 tsp vanilla extract or vanilla bean paste (4g)
1/2 cup (1 stick) unsalted butter, room temperature (113g)
2 Tbsp hazelnut paste or Nutella (75g)
1/2 tsp vanilla extract or vanilla bean paste (2g)
1/4 tsp fine salt (1g)
1 1/2 cups powdered sugar (188g)
1/4 cup unsweetened cocoa powder, sifted (25g)
1/3 cup heavy whipping cream, room temperature (80g)
1/3 cup white chocolate chips (60g)
1/4 cup Nutella, warm (70g)
1/4 cup white chocolate, melted (45g)
1/4 cup shortbread cookie crumbs (40g)
12 mini Kinder Bueno bars

Instructions

Step 1: Make the hazelnut mousse filling. In a medium heat-proof bowl, combine 1/3 cup white chocolate chips with 2 Tbsp cold heavy cream. Heat in the microwave for 30 seconds, then let sit for a minute. Stir until smooth and fully melted.
Step 2: Stir 2 Tbsp hazelnut paste or Nutella into the white chocolate mixture until combined. Set aside.
Step 3: In a medium bowl, whip the remaining 1/2 cup heavy cream with 1 Tbsp powdered sugar, 1/2 tsp vanilla extract, and a pinch of salt at high speed until thick and holding shape, about 1 minute.
Step 4: Gently fold the white chocolate hazelnut mixture into the whipped cream with a rubber spatula until smooth and fluffy. Cover and chill in the refrigerator for at least 1 hour or up to 2 days.
Step 5: Preheat oven to 350°F (175°C). Line a 12-cup cupcake pan with liners.
Step 6: In a heat-proof bowl, combine 3/4 cup milk, 1/3 cup chocolate chips, and 1 tsp instant espresso powder (optional). Heat in the microwave for 1 minute or use a double boiler, stirring until the chocolate melts completely.
Step 7: Sift together flour, sugar, cocoa powder, baking soda, and salt into the chocolate mixture. Stir until combined, scraping the bowl as needed.
Step 8: Add eggs, vegetable oil, vinegar, and 1 tsp vanilla extract. Mix gently until the batter is smooth.
Step 9: Divide the batter evenly among the cupcake liners, filling about two-thirds full. Bake for 17-19 minutes, or until a toothpick inserted comes out with a few moist crumbs.
Step 10: Cool cupcakes in the pan for 5 minutes before transferring to a wire rack to cool completely.
Step 11: To make the frosting, beat butter on medium speed for 30 seconds until smooth. Add 2 Tbsp hazelnut paste or Nutella, 1/2 tsp vanilla extract, and 1/4 tsp salt; mix on low speed until combined.
Step 12: Gradually add powdered sugar and cocoa powder, mixing on low and scraping the bowl as needed.
Step 13: In a small bowl, heat 1/3 cup heavy cream with 1/3 cup white chocolate chips for 30 seconds, then stir until smooth. Slowly add this to the frosting, increase speed to high, and beat for 1-2 minutes until fluffy.
Step 14: Adjust consistency by adding extra heavy cream if too thick or additional powdered sugar if too thin. Stir with a spatula for a super smooth finish.
Step 15: Cut out the center of each cupcake and fill with the chilled hazelnut mousse using a piping bag.
Step 16: Pipe a large swirl of chocolate hazelnut buttercream on top of each cupcake.
Step 17: Drizzle with melted white chocolate and warm Nutella, then sprinkle shortbread cookie crumbs on top.
Step 18: Top each cupcake with a mini Kinder Bueno bar and serve.

Tips & Variations

For a stronger coffee flavor, increase the espresso powder up to 2 teaspoons.
Use ganache instead of white chocolate for the mousse for a different texture.
Substitute hazelnut paste with Nutella if hazelnut paste is unavailable.
Make cupcakes a day ahead to allow flavors to meld and mousse to fully set.
Try decorating with chopped toasted hazelnuts for extra crunch.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Allow to come to room temperature before serving for the best flavor and texture. Leftover frosting can be stored separately in the refrigerator for up to 5 days; rewhip gently before using.

How to Serve

A chocolate cupcake with a dark brown base textured with small crumbs, sitting partially in a peeled-back brown paper liner on a small white dish. On top, a thick swirl of light brown chocolate frosting is decorated with smooth dark brown and white cream drizzles in wavy lines. Crumbled yellow bits are sprinkled near the top, holding a small piece of milk chocolate with thin dark chocolate stripes, placed slightly tilted. The background is a clean white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure the blend contains xanthan gum for better structure.

Can I prepare the frosting and mousse ahead of time?

Absolutely! Both the mousse and frosting can be made up to two days in advance and kept refrigerated. Bring them to room temperature and gently rewhip the frosting before assembling your cupcakes.