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Kinder Bueno Cupcakes Recipe

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★★★★★

4.6 from 95 reviews

These decadent Kinder Bueno Cupcakes feature a rich chocolate cupcake base filled with a creamy white chocolate hazelnut mousse, topped with a fluffy chocolate hazelnut buttercream frosting, melted white chocolate, Nutella drizzle, and finished with shortbread crumbs and mini Kinder Bueno bars for a truly indulgent treat.

Ingredients

Scale

Hazelnut Mousse Cupcake Filling

  • 1/3 cup good quality white chocolate chips (60g)
  • 2 Tbsp heavy cream, cold (30g)
  • 2 Tbsp hazelnut paste or Nutella (35g)
  • 1/2 cup heavy cream, cold (120g)
  • 1 Tbsp powdered sugar (8g)
  • 1/2 tsp vanilla extract or vanilla bean paste (2g)
  • Pinch fine salt (less than 1/8 tsp)

Chocolate Cupcakes

  • 3/4 cup whole milk (180g)
  • 1/3 cup milk or dark chocolate chips (57g)
  • 1 tsp instant espresso powder (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)

Chocolate Hazelnut Buttercream Frosting

  • 1/2 cup (1 stick) unsalted butter, room temperature (113g)
  • 2 Tbsp hazelnut paste or Nutella (35g)
  • 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)

Decorating

  • 1/4 cup Nutella, warm (70g)
  • 1/4 cup melted white chocolate (45g)
  • 1/4 cup shortbread cookie crumbs (40g)
  • 12 mini Kinder Bueno bars

Instructions

  1. Prepare Hazelnut Mousse Filling: Add 1/3 cup white chocolate chips and 2 Tbsp heavy cream to a heat-proof bowl. Heat in the microwave for 30 seconds, then let sit for 1 minute. Stir until smooth and fully melted. Mix in 2 Tbsp hazelnut paste or Nutella until combined and set aside.
  2. Whip Cream: In a medium bowl, combine remaining 1/2 cup heavy cream, 1 Tbsp powdered sugar, 1/2 tsp vanilla extract, and a pinch of salt. Whip on high speed with a hand mixer until thick and holding shape, about 1 minute.
  3. Fold Mousse Mixture: Gently fold white chocolate hazelnut mixture into whipped cream with a rubber spatula, folding carefully until fluffy and smooth. Cover with plastic wrap and chill in the refrigerator for at least 1 hour or up to 2 days.
  4. Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Line a 12-cup cupcake pan with liners.
  5. Melt Chocolate for Cupcakes: In a heat-proof bowl, combine 3/4 cup milk, 1/3 cup chocolate chips, and 1 tsp instant espresso powder. Heat in microwave for 1 minute at 80% power or over a double boiler until chocolate melts. Whisk to combine.
  6. Mix Dry Ingredients: Sift together 3/4 cup all-purpose flour, 3/4 cup granulated sugar, 1/3 cup cocoa powder, 1/2 tsp baking soda, and 1/2 tsp salt into the chocolate mixture. Stir until combined, scraping the bowl as needed.
  7. Add Wet Ingredients: Add 2 large eggs, 1/3 cup vegetable oil, 1 tsp white vinegar, and 1 tsp vanilla extract. Mix just until smooth but do not overmix.
  8. Fill Cupcake Liners and Bake: Divide batter evenly into liners, filling about two-thirds full. Bake for 17-19 minutes or until a toothpick inserted comes out with a few moist crumbs.
  9. Cool Cupcakes: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack and cool completely.
  10. Prepare Chocolate Hazelnut Buttercream: Beat 1/2 cup unsalted butter on medium speed until smooth (~30 seconds). Add 2 Tbsp hazelnut paste, 1/2 tsp vanilla, and 1/4 tsp salt, mixing on low.
  11. Add Sugar and Cocoa: Gradually add 1 1/2 cups powdered sugar and 1/4 cup cocoa powder, mixing and scraping the bowl as needed.
  12. Incorporate White Chocolate Cream: In a small heat-proof bowl, heat 1/3 cup heavy cream with 1/3 cup white chocolate chips for 30 seconds in microwave, let sit 1 minute, then stir until smooth. Slowly blend this into the frosting on low speed.
  13. Finish Frosting: Increase mixer speed to high and beat for 1-2 minutes until fluffy and smooth. Adjust consistency with extra heavy cream or powdered sugar if needed. Stir with spatula for ultra smooth texture. Transfer to piping bag fitted with Wilton 1M tip.
  14. Fill Cupcake Centers: Core out centers of cooled cupcakes and fill each with white chocolate hazelnut mousse using a piping bag for neatness.
  15. Pipe Frosting: Pipe a large swirl of chocolate hazelnut buttercream on top of each cupcake.
  16. Decorate: Drizzle melted white chocolate and warm Nutella over the frosting. Sprinkle with shortbread cookie crumbs and top each cupcake with a mini Kinder Bueno bar. Serve and enjoy!

Notes

  • Use good quality white chocolate and hazelnut paste for best flavor.
  • The espresso powder in the cupcake batter is optional but enhances the chocolate flavor.
  • Make the mousse at least 1 hour ahead to allow it to set properly.
  • If you don’t have a microwave, use a double boiler for melting chocolate.
  • Adjust frosting consistency by adding more cream or powdered sugar as needed.
  • These cupcakes can be stored in the refrigerator for up to 3 days; bring to room temperature before serving.

Keywords: Kinder Bueno cupcakes, hazelnut mousse, chocolate cupcakes, chocolate hazelnut buttercream, dessert, cupcake recipe

Find it online: https://dailysimplerecipe.com/kinder-bueno-cupcakes-recipe/