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Kinder Bueno Cupcakes Recipe

★★★★★

4.7 from 92 reviews
  • Author: Hugo
  • Total Time: 1 hour 45 minutes
  • Yield: 12 cupcakes 1x

Description

Delight in these luscious Kinder Bueno Cupcakes featuring rich chocolate cupcakes filled with a creamy white chocolate hazelnut mousse, topped with fluffy chocolate hazelnut buttercream, drizzled with melted white chocolate and Nutella, and crowned with mini Kinder Bueno bars for a decadent treat.

Ingredients

Scale

Hazelnut Mousse Filling

  • 1/3 cups good quality white chocolate chips (60g)
  • 2 Tbsp heavy cream or heavy whipping cream, cold (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 or heavy whipping 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 (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. Make Hazelnut Mousse Filling: In a medium heat-proof bowl, add 1/3 cup white chocolate chips and 2 Tbsp cold heavy cream. Heat in the microwave for 30 seconds and let it rest for a minute. Stir until the white chocolate is fully melted and smooth. Add 2 Tbsp hazelnut paste or Nutella and mix well. Set aside.
  2. Whip Cream: In a separate bowl, combine the remaining 1/2 cup cold heavy cream, 1 Tbsp powdered sugar, 1/2 tsp vanilla extract, and a pinch of salt. Beat on high speed with a hand mixer until thick and able to hold its shape, about 1 minute.
  3. Fold Mousse: Gently fold the white chocolate hazelnut mixture into the whipped cream using a rubber spatula with slow, sweeping motions until smooth and fluffy. Cover with plastic wrap and refrigerate for at least 1 hour or up to 2 days to set.
  4. Prepare Chocolate Cupcake Batter: Preheat the oven to 350°F (175°C) and line a 12-cup cupcake pan with liners. In a heat-proof bowl, combine 3/4 cup milk, 1/3 cup chocolate chips, and 1 tsp espresso powder (optional). Heat in microwave for 1 minute or use a double boiler until chocolate melts. Whisk until smooth.
  5. 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 sides and bottom of the bowl.
  6. Add Wet Ingredients: Mix in 2 large eggs, 1/3 cup vegetable oil, 1 tsp white vinegar, and 1 tsp vanilla extract until the batter is smooth and evenly combined.
  7. Bake Cupcakes: Divide the batter evenly into the cupcake liners, filling each about 2/3 full. Bake for 17-19 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Make Chocolate Hazelnut Buttercream: Using a hand mixer on medium speed, beat 1/2 cup unsalted butter until smooth, about 30 seconds. Add 2 Tbsp hazelnut paste or Nutella, 1/2 tsp vanilla extract, and 1/4 tsp salt and mix on low speed until combined.
  9. Add Sugar and Cocoa Powder: Gradually add 1 1/2 cups powdered sugar and 1/4 cup cocoa powder, mixing slowly and scraping the bowl as needed.
  10. Incorporate White Chocolate Mixture: In a small heat-proof bowl, heat 1/3 cup heavy cream and 1/3 cup white chocolate chips in the microwave for 30 seconds. Let sit for a minute, stir until smooth. Slowly mix this into the frosting on low speed.
  11. Whip Frosting: Increase mixer speed to high and beat for 1-2 minutes until the frosting is fluffy and smooth. If frosting is too thick, add 1 Tbsp extra cream; if too thin, add more powdered sugar. Stir by hand for extra smoothness. Transfer to a piping bag fitted with a Wilton 1M tip.
  12. Fill Cupcakes: Core out the center of each cooled cupcake and pipe the prepared hazelnut mousse filling inside using a piping bag for ease.
  13. Frost Cupcakes: Pipe a large swirl of chocolate hazelnut buttercream on top of each filled cupcake using the Wilton 1M tip.
  14. Decorate: Drizzle melted white chocolate and warm Nutella over the frosted cupcakes. Sprinkle with shortbread cookie crumbs and top each with a mini Kinder Bueno bar. Serve and enjoy the decadent treat!

Notes

  • The hazelnut mousse filling needs to chill for at least an hour to set properly before filling the cupcakes.
  • Use good quality white and dark chocolates for best flavor and smooth texture.
  • Instant espresso powder is optional but enhances the chocolate flavor.
  • Make sure ingredients like eggs and butter are at room temperature for better mixing results.
  • You can prepare the mousse up to 2 days in advance and keep it refrigerated.
  • Adjust frosting consistency with cream or powdered sugar depending on your piping preference.
  • Allow cupcakes to cool completely before filling and frosting to prevent melting.
  • Prep Time: 25 minutes
  • Cook Time: 19 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Kinder Bueno Cupcakes, chocolate cupcakes, hazelnut mousse, chocolate hazelnut buttercream, Nutella cupcakes, white chocolate filling, decadent cupcakes

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