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Kinder Bueno Cupcakes

Kinder Bueno Cupcakes

  • Author: Lina
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Gluten Free (if using gluten-free flour substitute)

Description

Kinder Bueno Cupcakes are a decadent treat combining the creamy hazelnut chocolate and crunchy wafers of Kinder Bueno bars into moist, fluffy cupcakes topped with luscious hazelnut frosting. Perfect for celebrations or an indulgent dessert, these cupcakes blend rich chocolate flavor, creamy textures, and a delightful crunch in every bite.

Ingredients

Scale

Cupcake Batter

  • 1 1/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1/2 cup milk
  • 3 Kinder Bueno bars, chopped (about 3/4 cup)

Hazelnut Frosting

  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1/3 cup hazelnut spread (e.g. Nutella)
  • 2–3 tablespoons heavy cream
  • Extra chopped Kinder Bueno pieces and crushed wafers for garnish

Instructions

  1. Prepare the Batter: Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners. In a bowl, cream together softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla extract (optional). In a separate bowl, sift together flour, cocoa powder, and baking powder. Gradually mix the dry ingredients into the wet ingredients, alternating with milk, until the batter is smooth and free of lumps.
  2. Add Kinder Bueno Pieces: Gently fold the chopped Kinder Bueno bars into the batter to evenly distribute the crunchy, creamy bits throughout without overmixing.
  3. Bake the Cupcakes: Spoon the batter into the lined cupcake tray, filling each cup about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cupcakes cool completely on a wire rack before frosting.
  4. Make the Hazelnut Frosting: Using a mixer, whip softened butter until creamy. Gradually beat in powdered sugar and hazelnut spread until well combined. Add heavy cream a tablespoon at a time until you reach the desired fluffy and pipeable consistency.
  5. Decorate and Garnish: Transfer frosting to a piping bag fitted with a star tip and swirl over each cooled cupcake. Top each with a small piece of Kinder Bueno and a sprinkle of crushed wafers for a beautiful presentation.

Notes

  • Use room temperature eggs and butter for smoother batter and better rise.
  • Spoon and level flour instead of scooping to avoid dense cupcakes.
  • Do not overmix batter to keep cupcakes tender.
  • Allow cupcakes to cool completely before frosting to prevent melting.
  • Chop fresh Kinder Bueno bars right before use for maximum crunch and flavor.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: International

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 320
  • Sugar: 25g
  • Sodium: 120mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 55mg

Keywords: Kinder Bueno, cupcakes, hazelnut chocolate, dessert, baking, chocolate cupcakes, hazelnut frosting

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