Decadent and irresistible, these Kinder Bueno Chocolate Cupcakes are rich, moist chocolate cupcakes topped with a smooth hazelnut buttercream frosting, finished with chocolate sprinkles and a generous piece of the beloved Kinder Bueno bar. They make the perfect centerpiece for dessert tables, birthday parties, or a sweet indulgence for any chocolate lover.
Why You’ll Love This Recipe
These cupcakes are a dream come true for anyone who loves the classic chocolate-hazelnut combination. The soft, chocolatey base pairs beautifully with the creamy hazelnut frosting, creating a luxurious bite in every mouthful. The crunch and cream of Kinder Bueno bars add both texture and visual appeal, making these cupcakes as delightful to look at as they are to eat.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the cupcakes:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 cup vegetable oil
- 1/2 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup boiling water
For the hazelnut buttercream:
- 1/2 cup unsalted butter, softened
- 1/2 cup hazelnut spread (e.g., Nutella)
- 2 cups powdered sugar
- 2–3 tbsp heavy cream (as needed)
- 1/2 tsp vanilla extract
Toppings:
- Chocolate sprinkles
- Kinder Bueno bars, cut into pieces
Directions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, salt, and baking soda.
- Add the vegetable oil, milk, eggs, and vanilla extract. Mix until smooth and well combined.
- Carefully stir in the boiling water until the batter is fully incorporated. The batter will be thin—this is normal.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
- To prepare the frosting, beat the softened butter and hazelnut spread together until creamy.
- Gradually add the powdered sugar and vanilla extract. Add heavy cream, one tablespoon at a time, until the frosting reaches a fluffy, pipeable consistency.
- Pipe the hazelnut buttercream onto the cooled cupcakes.
- Garnish with chocolate sprinkles and top each cupcake with a piece of Kinder Bueno.
- Chill briefly before serving for best results.
Servings and timing
Servings: 12 cupcakes
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Variations
- Nut-Free Option: Substitute the hazelnut spread with a nut-free chocolate spread and omit the Kinder Bueno topping.
- White Chocolate Twist: Mix some melted white chocolate into the buttercream for a sweeter, creamier variation.
- Filled Cupcakes: Add a teaspoon of hazelnut spread into the center of each cupcake before baking for a gooey surprise.
- Mini Cupcakes: Use a mini muffin tin to make bite-sized treats—adjust baking time to 10–12 minutes.
- Extra Chocolatey: Add chocolate chips to the batter for added richness.
Storage/reheating
Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For best texture, let refrigerated cupcakes come to room temperature before serving.
To freeze, wrap each unfrosted cupcake individually and store for up to 2 months. Thaw at room temperature and frost just before serving.
FAQs
Can I make these cupcakes in advance?
Yes, both the cupcakes and frosting can be made ahead. Store them separately and assemble just before serving for the freshest results.
How do I prevent the cupcakes from sinking?
Avoid overmixing the batter and ensure your oven is fully preheated. Also, measure the ingredients carefully, especially the baking powder and soda.
Can I double the recipe?
Absolutely. This recipe scales well. Simply double the ingredients and divide between two muffin tins.
Is the boiling water necessary?
Yes, it helps dissolve the cocoa powder and create a smooth, moist texture in the cupcakes.
Can I use a stand mixer?
Yes, a stand or hand mixer works well, particularly for making the frosting.
What other frostings go well with these cupcakes?
Vanilla buttercream, chocolate ganache, or even whipped cream can be used as alternatives to hazelnut buttercream.
Can I use paper liners without a muffin tin?
It is not recommended, as the liners may collapse. Use a muffin tin to ensure shape and support.
How long can I keep the frosted cupcakes out?
They can sit at room temperature for up to 4 hours. Beyond that, refrigeration is recommended.
Are these cupcakes very sweet?
They are sweet, but balanced by the cocoa and hazelnut spread. You can reduce the sugar slightly if preferred.
Can I skip the Kinder Bueno topping?
Yes, the cupcakes are still delicious without it, though the bar adds extra texture and flair.
Conclusion
Kinder Bueno Chocolate Cupcakes are an indulgent treat that combines rich chocolate flavor with the creamy, nutty taste of hazelnut. With their moist crumb, fluffy frosting, and candy bar topping, they’re guaranteed to impress at any event. Whether you’re baking for a party or simply craving something sweet, these cupcakes deliver on taste, texture, and presentation.
Print
Kinder Bueno Chocolate Cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
Cupcakes au chocolat Kinder Bueno décadents avec de riches bases en chocolat, garnis de crème au beurre veloutée aux noisettes, de pépites de chocolat et d’un morceau de la barre emblématique Kinder Bueno, parfaits pour toute occasion sucrée.
Ingredients
- 1 tasse de farine tout usage
- 1/2 tasse de cacao en poudre
- 1 tasse de sucre
- 1/2 cuillère à café de levure chimique
- 1/4 cuillère à café de sel
- 1/2 cuillère à café de bicarbonate de soude
- 1/2 tasse d’huile végétale
- 1/2 tasse de lait
- 2 gros œufs
- 1 cuillère à café d’extrait de vanille
- 1/2 tasse d’eau bouillante
- 1/2 tasse de beurre non salé, ramolli
- 1/2 tasse de pâte à tartiner aux noisettes (par exemple, Nutella)
- 2 tasses de sucre en poudre
- 2 à 3 cuillères à soupe de crème épaisse (au besoin)
- 1/2 cuillère à café d’extrait de vanille
- pépites de chocolat
- Barres Kinder Bueno, coupées en morceaux
Instructions
- Préchauffer le four à 175 °C (350 °F). Chemiser un moule à 12 muffins de caissettes à cupcakes.
- Dans un grand bol, fouettez ensemble la farine, la poudre de cacao, le sucre, la levure chimique, le sel et le bicarbonate de soude.
- Ajoutez l’huile, le lait, les œufs et la vanille. Mélangez jusqu’à obtenir une consistance lisse. Incorporez délicatement l’eau bouillante jusqu’à ce qu’elle soit bien incorporée.
- Remplir les caissettes à cupcakes aux 2/3 et enfourner 18 à 20 minutes. Laisser refroidir complètement.
- Pour le glaçage, battre le beurre et la pâte à tartiner jusqu’à obtenir une consistance crémeuse. Ajouter progressivement le sucre glace et la vanille, en ajoutant de la crème si nécessaire, jusqu’à obtenir une consistance mousseuse.
- Déposez de la crème au beurre sur les cupcakes refroidis. Parsemez de vermicelles de chocolat et garnissez d’un morceau de Kinder Bueno.
- Laisser refroidir légèrement avant de servir pour une meilleure texture.
Notes
- Assurez-vous que les cupcakes sont complètement refroidis avant de les glacer pour éviter qu’ils ne fondent.
- Vous pouvez congeler les cupcakes (sans garniture) jusqu’à un mois.
- Utilisez une poche à douille avec une douille en étoile pour réaliser un tourbillon de crème au beurre professionnel.
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 34g
- Sodium: 140mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
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