Kinder Bueno Cupcakes Recipe

Introduction

These Kinder Bueno Cupcakes combine rich chocolate, creamy hazelnut mousse, and a luscious buttercream frosting for a decadent treat. Inspired by the beloved candy bar, they’re perfect for special occasions or a luxurious snack.

Ingredients

• 1/3 cup white chocolate chips (60g), divided
• 1/2 cup + 2 Tbsp heavy cream, cold (150g), divided
• 4 Tbsp hazelnut paste or Nutella (110g), divided
• 1 Tbsp powdered sugar (8g)
• 1 tsp + 1/2 tsp vanilla extract or vanilla bean paste (6g), divided
• Pinch fine salt (less than 1/8 tsp), plus 3/4 tsp fine salt (3g) divided
• 3/4 cup whole milk (180g)
• 1/3 cup milk or dark chocolate chips (57g)
• 1 tsp instant espresso or coffee powder (2g) – optional
• 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)
• 2 large eggs, room temperature (112g)
• 1/3 cup vegetable or canola oil (70g)
• 1 tsp white vinegar (4g)
• 1/2 cup (1 stick) unsalted butter, room temperature (113g)
• 1 1/2 cups powdered sugar (188g)
• 1/4 cup unsweetened cocoa powder, sifted (25g)
• 1/3 cup heavy whipping cream, room temperature (80g)
• 1/4 cup Nutella, warm (70g)
• 1/4 cup white chocolate, melted (45g)
• 1/4 cup shortbread cookie crumbs (40g)
• 12 mini Kinder Bueno Bars

Instructions

1. Make the hazelnut mousse: In a medium heat-proof bowl, combine 1/3 cup white chocolate chips and 2 Tbsp cold heavy cream. Heat in the microwave for 30 seconds, then let sit for 1 minute. Stir until smooth. Add 2 Tbsp hazelnut paste or Nutella and stir to combine. Set aside.
2. Whip the cream: In a separate bowl, mix remaining 1/2 cup heavy cream, powdered sugar, 1/2 tsp vanilla extract, and a pinch of salt. Beat on high speed with a hand mixer until thick and holds shape, about 1 minute.
3. Combine mousse and cream: Gently fold the white chocolate hazelnut mixture into the whipped cream with a rubber spatula until smooth and fluffy. Cover with plastic wrap and chill in the fridge for at least 1 hour or up to 2 days.
4. Prepare the cupcakes: Preheat oven to 350°F (175°C). Line a muffin pan with 12 cupcake liners.
5. Melt chocolate: In a heat-proof bowl, combine 3/4 cup milk, 1/3 cup chocolate chips, and instant espresso powder (if using). Heat for 1 minute in the microwave or over a double boiler until melted. Whisk to combine.
6. Mix dry ingredients: Sift flour, granulated sugar, cocoa powder, baking soda, and 1/2 tsp salt into the chocolate mixture. Stir to combine, scraping the bowl as needed.
7. Add wet ingredients: Stir in eggs, oil, vinegar, and 1 tsp vanilla extract until the batter is smooth and uniform.
8. Bake cupcakes: Divide batter evenly among liners, filling about two-thirds full. Bake 17-19 minutes, or until a toothpick inserted comes out with a few moist crumbs. Cool in pan 5 minutes, then transfer to a rack to cool completely.
9. Make the buttercream: Beat butter in a bowl on medium speed for 30 seconds until smooth. Add 2 Tbsp hazelnut paste, 1/2 tsp vanilla, and 1/4 tsp salt; mix on low.
10. Add sugars and cocoa: Gradually add powdered sugar and cocoa powder, scraping the bowl as needed.
11. Incorporate white chocolate cream: Heat 1/3 cup heavy cream and 1/3 cup white chocolate chips for 30 seconds. Let sit 1 minute, stir until smooth, then slowly mix into frosting on low speed.
12. Whip frosting: Increase speed to high and beat 1-2 minutes until fluffy. Adjust consistency with more cream or powdered sugar if needed. Smooth by hand with a spatula and transfer to a piping bag fitted with a Wilton 1M tip.
13. Assemble cupcakes: Remove the center from each cupcake and fill with chilled white chocolate hazelnut mousse using a piping bag.
14. Pipe frosting: Swirl the chocolate hazelnut buttercream over each cupcake.
15. Decorate: Drizzle melted white chocolate and warm Nutella on top, sprinkle with shortbread cookie crumbs, and finish with a mini Kinder Bueno bar.

Tips & Variations

• Use high-quality white and dark chocolate for the best flavor.
• If you don’t have hazelnut paste, extra Nutella works perfectly as a substitute.
• To avoid breaking the mousse mixture when folding, fold gently but thoroughly; the texture will smooth out as it chills.
• For an espresso kick, don’t skip the instant espresso powder in the cupcake batter.
• Shortbread cookie crumbs add a lovely texture contrast, but crushed hazelnuts or crushed wafer cookies also work well.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. To serve, let them sit at room temperature for 15-20 minutes to soften the frosting. You can also freeze unfrosted cupcakes for up to 1 month; thaw before frosting and decorating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes and prepare the mousse and frosting a day or two in advance. Keep them refrigerated and assemble just before serving for best results.

What if I don’t have a piping bag or tip?

You can use a zip-top bag with a small corner cut off to pipe the frosting and mousse, or simply spread them with a knife.

Kinder Bueno Cupcakes Recipe

Print Recipe

★★★★★

4.8 from 93 reviews

These Kinder Bueno Cupcakes are a decadent treat featuring rich chocolate cupcakes filled with a silky white chocolate hazelnut mousse, topped with fluffy chocolate hazelnut buttercream frosting, drizzled with melted white chocolate and Nutella, and garnished with shortbread crumbs and a mini Kinder Bueno bar. Perfect for chocolate lovers and special occasions, these cupcakes bring the beloved flavor of the iconic Kinder Bueno candy bar into a luscious and indulgent dessert.

• Author: Cleo
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 50 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: European

Ingredients

Scale 1x2x3x

Hazelnut Mousse Cupcake Filling

• 1/3 cup good quality white chocolate chips (60g)
• 2 Tbsp heavy cream or heavy whipping cream, cold – divided (30g)
• 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)
• 1/2 cup heavy cream, cold (120g)

Chocolate Cupcakes

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

Decoration

• 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

1. Prepare Hazelnut Mousse Filling: Combine 1/3 cup white chocolate chips and 2 Tbsp heavy cream in a microwave-safe bowl and heat for 30 seconds. Let it rest for a minute, then stir until smooth. Mix in 2 Tbsp hazelnut paste or Nutella until well incorporated. Set aside.
2. Whip Cream for Mousse: In a medium bowl, beat the remaining 1/2 cup heavy cream with 1 Tbsp powdered sugar, 1/2 tsp vanilla extract, and a pinch of salt on high speed until thick and holding shape, about 1 minute.
3. Fold Mousse Mixture: Gently fold the white chocolate hazelnut mixture into the whipped cream using a spatula with gentle sweeping motions until combined and fluffy. Cover and chill for at least 1 hour or up to 2 days.
4. Preheat Oven: Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
5. Melt Chocolate for Cupcakes: In a heatproof bowl, combine 3/4 cup milk, 1/3 cup chocolate chips, and 1 tsp instant espresso powder. Microwave for 1 minute or melt over a double boiler, then whisk until smooth.
6. Mix Dry Ingredients: Sift together 3/4 cup all-purpose flour, 3/4 cup sugar, 1/3 cup cocoa powder, 1/2 tsp baking soda, and 1/2 tsp salt into the chocolate mixture. Stir to combine and scrape the sides.
7. Add Wet Ingredients: Add 2 eggs, 1/3 cup vegetable oil, 1 tsp white vinegar, and 1 tsp vanilla extract. Mix just until smooth and well combined.
8. Fill and Bake: Divide batter evenly among liners, filling about two-thirds full. Bake for 17-19 minutes or until a toothpick inserted comes out with a few moist crumbs. Cool in pan for 5 minutes, then transfer to a rack to cool completely.
9. Make Buttercream Frosting: Beat 1/2 cup unsalted butter on medium speed until smooth. Add 2 Tbsp hazelnut paste, 1/2 tsp vanilla, and 1/4 tsp salt. Gradually mix in 1 1/2 cups powdered sugar and 1/4 cup cocoa powder, scraping bowl as needed.
10. Melt White Chocolate for Frosting: Heat 1/3 cup heavy cream with 1/3 cup white chocolate chips for 30 seconds, stir until smooth, then gradually add to the buttercream. Increase speed and beat until fluffy, 1-2 minutes. Adjust consistency with more cream or powdered sugar if needed. Smooth the frosting with a spatula.
11. Assemble Cupcakes: Remove center of each cupcake to create a cavity. Fill cavity with chilled hazelnut mousse using a piping bag for precision.
12. Pipe Frosting: Using a piping bag fitted with Wilton 1M tip, pipe a large swirl of chocolate hazelnut buttercream on each cupcake.
13. Decorate: Drizzle melted white chocolate and warm Nutella over the frosting. Sprinkle shortbread cookie crumbs on top, then crown each cupcake with a mini Kinder Bueno bar.
14. Serve and Enjoy: Let the decorated cupcakes set briefly if needed, then serve to delight yourself and guests with these luscious chocolate-hazelnut cupcakes.

Notes

• For best results, use high-quality white and dark chocolate chips for a rich flavor.
• Chilling the mousse filling allows it to set properly and makes it easier to pipe.
• If you do not have a microwave, use a double boiler to melt chocolates gently.
• Make sure eggs and butter are at room temperature for smooth batter and frosting.
• These cupcakes can be stored refrigerated for up to 3 days; bring to room temperature before serving.
• Adjust espresso powder amount or omit altogether if you prefer a less pronounced coffee flavor.
• Using a piping bag for filling and frosting ensures neat, professional presentation.

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