Introduction

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

A rich dark brown chocolate cupcake with a soft, moist texture forms the base, topped with one thick, swirled layer of smooth, light brown chocolate frosting. On top of the frosting, there are thin drizzles of both dark and white chocolate, creating a contrasting pattern. Small light yellow crumb bits are sprinkled around the frosting’s edges, and at the very top sits a square piece of chocolate candy decorated with thin dark chocolate lines. The cupcake is wrapped in a white paper liner and placed on a white marbled surface. 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, cold (150g), divided
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 and 2 Tbsp cold heavy cream. Heat for 30 seconds in the microwave, then let sit for a minute. Stir with a rubber spatula until smooth and fully melted. Add 2 Tbsp hazelnut paste or Nutella and mix until combined. Set aside.
Step 2: In a separate medium bowl, whisk 1/2 cup cold heavy cream, 1 Tbsp powdered sugar, 1/2 tsp vanilla extract, and a pinch of salt on high speed until the cream thickens and holds its shape, about 1 minute.
Step 3: Gently fold the white chocolate hazelnut mixture into the whipped cream using a spatula. Mix carefully to maintain a fluffy texture. Cover and refrigerate for at least 1 hour or up to 2 days to set.
Step 4: Preheat the oven to 350°F (175°C) and line a cupcake pan with 12 liners.
Step 5: In a heat-proof bowl, combine 3/4 cup milk, 1/3 cup chocolate chips, and optional 1 tsp instant espresso powder. Heat until chocolate melts, then whisk to combine.
Step 6: Sift together 3/4 cup flour, 3/4 cup sugar, 1/3 cup cocoa powder, 1/2 tsp baking soda, and 1/2 tsp salt. Add the dry ingredients to the chocolate mixture and stir until combined, scraping the bowl sides as needed.
Step 7: Add 2 eggs, 1/3 cup vegetable oil, 1 tsp white vinegar, and 1 tsp vanilla extract. Mix until the batter is smooth but do not overmix.
Step 8: Divide the batter evenly into 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. Cool in the pan for 5 minutes, then transfer to a rack to cool completely.
Step 9: To make the chocolate hazelnut buttercream, 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, mixing on low speed.
Step 10: Gradually add 1 1/2 cups powdered sugar and 1/4 cup cocoa powder, scraping the bowl as needed.
Step 11: Heat 1/3 cup heavy cream and 1/3 cup white chocolate chips until melted and smooth. Let sit a minute, then mix into the buttercream on low speed. Increase speed and beat until fluffy, 1-2 minutes. Adjust consistency by adding more cream or powdered sugar if needed.
Step 12: Transfer frosting to a piping bag fitted with a Wilton 1M tip.
Step 13: Hollow out the center of each cooled cupcake and fill with the chilled hazelnut mousse, using a piping bag for easier filling.
Step 14: Pipe a large swirl of chocolate hazelnut buttercream on top of each cupcake.
Step 15: Drizzle melted white chocolate and warm Nutella over the cupcakes, sprinkle with shortbread cookie crumbs, and top each with a mini Kinder Bueno bar. Serve and enjoy!

Tips & Variations

Use high-quality white chocolate and hazelnut spread for the best flavor.
If you don’t have a microwave, melt chocolate mixtures over a double boiler gently to avoid burning.
For a stronger coffee flavor, add a teaspoon of espresso powder to the cupcake batter, but it’s optional.
Try swapping mini Kinder Bueno bars for chopped hazelnuts or chocolate shavings as a topping.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature for about 30 minutes before serving. The mousse and buttercream hold up well chilled. You can freeze unfrosted cupcakes for up to 2 months and frost after thawing.

How to Serve

A rich chocolate cupcake with a deeply textured dark brown base, sitting in a peeled-back brown paper liner; it is topped with a thick swirl of smooth, light brown chocolate frosting decorated with drizzles of creamy white and dark chocolate sauces. On top of the frosting, there is a small pile of yellow crumbly bits and a square milk chocolate piece with dark chocolate stripes placed at an angle. The cupcake is placed on a white plate against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes a day or two in advance and keep them wrapped tightly. Prepare the mousse and frosting separately, then assemble on the day you want to serve for best texture.

What can I substitute for hazelnut paste?

Nutella is a perfect substitute for hazelnut paste in both the mousse and frosting, providing a similar rich hazelnut flavor and smooth texture.