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Kinder Bueno Cupcakes Recipe

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★★★★★

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.

Ingredients

Scale

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

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