September 12, 2016
Kinder Bueno Cupcakes!
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Light and sweet chocolate cupcakes, stuffed with spread and a kinder chocolate frosting, the perfect kinder bueno cupcake!
So what do you get when you merge together some of my favourite things in the world?! You get these cupcakes. I have been craving kinder bueno cupcakes for so long, that I decided now was the time to post my delicious recipe for all of you guys to enjoy as well.
These beauties have a delicious soft chocolate sponge, they’re filled with my homemade white chocolate hazelnut spread, topped with a kinder chocolate buttercream frosting, and of course, topped with a piece of kinder bueno – what more could you want?!
Kinder Bueno bakes
Kinder bueno is one of the most popular flavours on this blog, and I am not here to argue with this. I can’t keep up with home made kinder bueno themed bakes you guys want me to write for you, and they will keep coming.
My kinder bueno cookie bars are definitely one of my favourite bakes ever, and my kinder bueno drip cake is the complete showstopper. However, I wanted another easy kinder bueno bake, so here are cupcakes. Just like my kinder bueno cookies, these are SUCH as a crowd pleaser, and they have such a delicious taste; more importantly, they are so easy to bake.
Cupcake mix
Last year I posted my recipe for my Nutella Cupcakes and they’ve always been a great success with my friends and family. I’ve been asked a few times to post something Nutella-y, but something a little different. I’ve always adored Kinder Bueno as its just so good, so here is the cupcake mix:
- Butter – I tend to use a supermarket own baking spread for this, but you can use a room temperature block butter as well
- Sugar – I adore using light brown soft sugar for the natural caramel flavours in the sugar
- Flour – self raising flour, as always!
- Eggs – I use medium eggs in my baking
- Cocoa – I use a strong cocoa powder for the best flavour
- Vanilla – optional, but tasty
Cupcake filling
I wanted to make these cupcakes as kinder bueno themed as possible, so I stuffed the baked cupcakes with some of my homemade white chocolate hazelnut spread, after I had cored out the middle. You can of course skip this step, or you can stuff the cupcakes with something else.
You can buy various spread online to replace making your own, but I really wanted to make this recipe even better. Annoyingly, you can’t stuff them with kinder bueno, as they will just turn soft, but you could insert some kinder chocolate into the batter before baking instead.
Buttercream frosting
When it comes to the buttercream frosting, it’s really quite simple and I want it to be that way. This recipe is a basic American buttercream frosting that uses block unsalted butter (not a spread or margarine) that is at room temperature, beaten until smooth. You then mix in the icing sugar and beat it in fully before adding the chocolate.
I use the kinder chocolate, that you can see in the photos (the small bars), not kinder bueno. You can’t use kinder bueno as it contains a wafer, so the chocolate bar is best. Or, you can use some of the spread that is mentioned earlier in the recipe. Either way, you want to beat it together until combined, light and pipeable.
Decoration
The decoration can be as basic or simple as you want it to be when it comes to a cupcake. I tend to always lean to using my favourite piping tip because I just think it creates the most wonderful swirl, along with a large piping bag to make this possible.
I, obviously, just placed a piece of kinder bueno on top as I wanted it to feature proudly and centrally to the decoration of these cupcakes, along with some chocolate sprinkles – but again, you can do whatever you want here.
Tips & Tricks
- These cupcakes will last for 3+ days at room temperature
- These cupcakes will freeze for 3+ months
- I used this large piping tip
- I used this piping tip
- This recipe was updated September 2024 – recipe used to be 175g butter, 175g sugar, 3 large eggs, 140g self raising flour, 35g cocoa powder, and 1/2 tsp of sweet hazelnut filling. The buttercream was the same.
Kinder Bueno Cupcakes!
Ingredients
Cupcakes
- 200 g unsalted butter/baking spread
- 200 g light brown soft sugar
- 4 medium eggs
- 150 g self raising flour
- 50 g cocoa powder
- 1 tsp vanilla extract
Filling
- 12 tsps white chocolate hazelnut spread (optional)
Buttercream
- 150 g unsalted butter (room temp)
- 300 g icing sugar
- 100 g kinder chocolate bars (chopped)
Decoration
- kinder bueno
- sprinkles
Instructions
- Preheat the oven to 180ºc/160ºc fan and prep 12 cases
- Beat together the butter and sugar until combined
- Add the eggs, flour, cocoa and vanilla and mix again
- Split between the 12 cases and bake for 20-22 minutes and leave to cool fully
- Core out the middle and fill with spread (see my homemade recipe for this on my blog!)
- Beat the butter on it’s own until smooth
- Add the icing sugar and beat again
- Add the melted kinder chocolate and mix
- Pipe onto the cupcakes and top with sprinkles and kinder bueno
Notes
- These cupcakes will last for 3+ days at room temperature
- These cupcakes will freeze for 3+ months
- I used this large piping tip
- I used this piping tip
- This recipe was updated September 2024 - recipe used to be 175g butter, 175g sugar, 3 large eggs, 140g self raising flour, 35g cocoa powder, and 1/2 tsp of sweet hazelnut filling. The buttercream was the same.
ENJOY!
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J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
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Hi Team Jane,
I am planning on making these for someone’s birthday next week. I want to bake and freeze them, and then decorate on the day. Should I put the filling inside the cupcake before freezing, or after when I decorate?
How much batter do you put in the cases?
I use a 5cm scoop to portion the cupcake mix x
Hi Jane! I’ve made these quite a few times, but every time I make these, the cases peel away from the cupcakes! Do you know why this happens and what I can do to prevent it? TIA!
Hi there Jane,
I would love to try out this recipe sometime.
I was just wondering if I can use white chocolate hazelnut spread for the buttercream? How much would I need to use for 12 or 6 cupcakes? X
Hi Jane…I want to turn this recipe into a 2 layered birthday cake(for my 20year old daughter who is kinder chocolate mad) but I’m unsure of what sort of filling I could use between the layers?
Hey! Just use the same as you would use for the cup cake toppings and double the decorations xx
Hi Jane, I wanted to try this recipe but incorporate some melted kinder chocolate inside the cupcake batter. Would I need to reduce any other ingredient measurement and how much would you recommend putting inside? Thank you for always posting such yummy recipes!
Hii! Personally I wouldn’t bother because I don’t think the taste will come through. If you wanted you could try 200g of chocolate instead of the cocoa powder. x
Hi Jane,
could I use hazelnut milk instead of whole milk?
Yeah I’m sure that would be fine!
Hi Jane !
I haven’t made these yet, but I’m just wondering, cold I use the Morrison’s hazelnut nut spread in the buttercream ? Like the biscoff cupcakes when you use the spread for the buttercream
You can do!
Hi Jane
I can’t wait to makes these they look amazing I wanted to ask what coco powder do you use for your cupcakes.
I use cacao Barry, but supermarket wise I like the dr Oertker extra dark, or green and blacks!
Hi Jane,
I was just wondering if you could remove the cocoa powder from the sponge to make a vanilla sponge?
You would need to replace the cocoa powder with more flour, but yes! x
Hey Jane,
Bit of a weird question and probably really obvious but I’m a novice baker and still learning so forgive me please!
Was wondering if muffin trays are the same as cupcake trays? I’ve been to both asda and Tesco and couldn’t find any labelled cupcake trays but both had muffin trays. Would this be acceptable to use for all your cupcake recipes? Thanks!
Hey! So it depends really on the size of it – most are okay, but some swallow cupcake cases (the baking cups I use though are used with a flat baking tray). It might be best to just see if they fit a cupcake case and then buy the one that works! X
Hey Jane!
Storage wise, are these best kept in an airtight in the fridge or just in the cupboard?
Thanks ☺️
Just at room temperature – generally I avoid cakes going in the fridge unless they have a fresh topping! x
Hi jane, which piping nozzle did you use for these?
It will have either been a 1M, or a 2D – I use medium sized ones!
Hi Jane
My son has an egg allergy so so I just use the recipe on the vegan section to make this cake or have you got an alternative for not using egg?
Thank you
Hey! Yes I would follow one of the vegan sponge recipes as I find that better than substituting the eggs in these! You can use dairy milk in the vegan sponges X
Hi Jane, love these!!! I only want to make a small batch, is it possible to use 1 egg to make 4 or 2 eggs to make 8 ?
Hey!! Yes that works! x
Hi Jane
These look gorgeous can’t wait to try the recipe myself! Just a quick question, I can’t find anywhere that sells sweet hazelnut chocolate flavouring, do you have suggestions as to what I could use as substitute??
All the best x
Hey! I would just use vanilla instead! x
Hi Jane,
Can you tell me how to make a moister sponge? Can I substitute butter for oil? Will that help!
Love all your recipes 😻 but really struggle with a moist sponge!
Thanks
I genuinely prefer using baking spreads or butter over oils in these sort of sponges – it may just be that you need to reduce the baking time slightly as drier cakes come from over baking! However, typically you use 3/4 of the weight in oil if you did want to give it a go!
Hi Jane!
I am hoping to make these soon and was thinking about adding some hazelnut spread to the inside of the cupcake before piping, do you think that would be a bit too much or worth a try?! Thank you!
If that’s what you want to do, go for it!
Hi Jane! I was just wondering, is it ok not to use the chocolate hazelnut flavouring? It’s just I don’t have time to order any for tomorrow, whoops🙃. Is there anything I could substitute? Xxxx
Yes you can just leave it out, or you can use vanilla as mentioned on the post x
Hi Jane,
HUGE fan of your blog my go to place every time 🙂
I have an event with lots going on and am wondering if I could freeze this mixture if i mixed it up in advance? Or could I bake the sponges then freeze them? What would you recommend is best for storing/prepping in advance?
General question for all your recipes cake wise really as I make your cupcakes and big cakes too, and I have a wedding cake to bake and want to use your chocolate sponge and lemon cake recipes can I freeze them once baked too?
Any advice would be soooo much appreciated
Thanks for your help
Jess 🙂
Hey! In general, I really only believe that cake mixture should be used fresh – I would personally freeze afterwards! And yes, you can freeze bigger sponges too! make sure to wrap them securely in clingfilm and foil to prevent freezer burn!
Thanks Jane 🙂 So you think it would be absolutely fine to freeze both your cupcakes and big cakes providing they’re all wrapped tightly in clingfilm? Is there any minimum time it must be frozen or maximum time it can be frozen for?
Thank you again!
hi, can I use Hazelnut syrup instead of the flavouring?
It’ll still be different, but yes you could!
What can i use instead for Sweet Hazelnut Chocolate Flavouring?
You can use vanilla instead as mentioned in the recipe x
Hi Jane:)
I didnt understand the frosting part. Do I need to have that maskine? Can I just melt the chokolade and suger , and leave it to frost? 🙂
Hiya – Maskine? You need to follow the recipe as stated to make the frosting. It’s a buttercream, so you need the butter. The chocolate and sugar on its own won’t work.
Hi Jane,
I ordered the flavouring but have been sent hazelnut instead. Would this be an alternative or would I need to add anything else to it? Thanks.
Ooh dear! I’ve used the hazelnut before and it works just as well, just a smidge more nutty! x
Hi Jane,
Can i substitute the “Sweet Hazelnut Chocolate Flavouring”?
Yep, check the tips and ideas section where ive mentioned this.
hi Jane! i am trying to cut down on my sugar but i cant resist baking and when i saw this i was desperate to try these, however would i be able to use half the sugar in the cupcakes? xxx also do you(or anyone else) have any other recipes thta are low in sugar or use natural sugar that still taste good? :)))))))
[…] las chocolatinas kínder han sido de mis favoritas, así que cuando encontré esta receta en Janes Patisserie no pude evitar […]
That buttercream looks perfect! ? I’ve seem to always fail with buttercream 🙁 any helpful tips?? ?
use stork with butter it is very light and easy to mix. also make sure it is the right consistency. 🙂
Hi Jane – what nozzle do you use for decorating the cupcakes please?
a 2d closed star usually, or a 1m ?
Hi, can I use caster sugar instead of light brown sugar?
Yep!
Thank you! Also am I able to use semi skimmed milk instead of whole milk?
No – that can cause the mixture to split. You really need to use whole milk.
Can you use almond milk instead of whole milk as I have a tolerance?
You can just leave the milk out – but obviously milk is present in other ingredients as well.
What tip are you using?
2d closed star.
Hello what type of kinder chocolate you do use? The Milk one or the waffels ones??? Thanks
Kinder Chocolate Bars are the just chocolate.. Kinder Bueno Bars are the waffle ones. As I have written Kinder Chocolate Bars I used the chocolate ones. You wouldn’t be able to melt the waffle down.
I’m an American and my husband and I host exchange students. This year we have a German student and she has introduced me to the wold of Kinder and I love them! I would love to try my hand at these cupcakes, but I’m having a terrible time finding the extract, it almost looks like it isn’t available in America. Would you possibly know, or any fellow readers know, if it might be available in the United States and where to get it? Thank you!
It probably isn’t available in America – you can just substitute it for Vanilla it will only be a slight difference in taste and still yummy!
I really love this recipe ❤
But I don’t like too sweet buttercream, did you have a tip for me ?
Add a pinch of salt to the buttercream?
Hello! What can I use instead of Self-raising flour? 🙂 thanks!
I would use the same weight but Plain Flour, but also use 1+1/2 tsps of baking powder!
Thanks for the fantastic recipes. Can’t wait to try the cupcakes out xx
Can you post it with measurements for American who can’t figure this out? My maiden name is Kinder so I would love to make these for the holidays
Hiya! I’m sorry but I don’t post in cup measurements or ounces as I am truly a ‘Grams’ girl.. You can find some tips on my Helpful Tips page, or simply google each ingredient and amount converted into what you want.
[…] Kinder Bueno Cupcakes. These look so good I could cry. […]
Hi Jane! I’m so excited to try these they look amazing!! How ever I am a little confused where does the Nutella come into it? I saw Nutella buttercream frosting but in the method I couldn’t see where you woukd use it? Xx
No it says you can use Nutella instead to make a buttercream frosting if you don’t want to use the Kinder Chocolate 🙂 x
yum!
Thanks!
These look amazing – they’re so beautifully decorated and easy to identify the flavour of the cupcakes which is really nice – would love to try these out!! ?
Awh thank you, Natasha!! I hope you love them if you do!! ☺️
These look so so delicious! That frosting is so light and fluffy and it has kinder chocolate melted into it?! Oh wow. I’m sold. I need to whip up a batch of these!
Hehe thank you Kathryn ☺️? I hope you love them if you do!!
Hi Jane, I made the kinder buttercream a while back and it was really good! I’m making them again and I was wondering how to get a stronger kinder flavour as last time my fam said it was a bit too sweet (which overpowered the kinder chocolate). Would I cut back on the sugar or should I use Nutella as chocolate instead to get a stronger flavour? Thanks!! ❤️
The risk with less sugar is that it does just taste buttery, and also the texture can be different. You can definitely try some kinder, some Nutella, but the flavour of kinder isn’t strong anyway unfortunately! x