Kinder Bueno Cupcakes – Extremely Detailed Recipe

Kinder Bueno cupcakes are rich chocolate cupcakes filled with a creamy hazelnut center and topped with a smooth chocolate-hazelnut frosting. This recipe is designed to create bakery-style cupcakes with a moist texture, deep chocolate flavor, and plenty of Kinder Bueno throughout.

Yield

24 standard cupcakes

Preparation Time

45 minutes

Baking Time

18–22 minutes

Cooling and Decorating Time

1–2 hours

Total Time

Approximately 3 hours

Ingredients for the Chocolate Cupcakes

2½ cups (315 g) all-purpose flour

1 cup (85 g) unsweetened cocoa powder

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups (400 g) granulated sugar

3 large eggs, room temperature

1 cup (240 ml) whole milk, room temperature

1 cup (240 ml) hot coffee or hot water

¾ cup (180 ml) vegetable oil

2 teaspoons vanilla extract

Ingredients for the Hazelnut Cream Filling

1 cup (300 g) hazelnut spread

½ cup (120 ml) heavy cream

1 cup (120 g) powdered sugar

½ cup (60 g) finely crushed wafer cookies

2 tablespoons unsalted butter, softened

Ingredients for the Kinder Bueno Buttercream

2 cups (450 g) unsalted butter, softened

6 cups (720 g) powdered sugar, sifted

1 cup (300 g) hazelnut spread

4 tablespoons cocoa powder

4–6 tablespoons heavy cream

2 teaspoons vanilla extract

¼ teaspoon salt

Additional Ingredients for Decoration

8 Kinder Bueno bars, chopped

100 g milk chocolate, melted

50 g white chocolate, melted

2 tablespoons chopped hazelnuts

Chocolate curls or chocolate shavings as desired

Equipment Needed

Two large mixing bowls

Electric mixer or stand mixer

Cupcake pans

24 cupcake liners

Cooling rack

Piping bags

Large star piping tip

Cupcake corer or small knife

Offset spatula

Measuring cups and spoons

Kitchen scale for accuracy

Step 1: Prepare the Oven and Cupcake Pans

Preheat your oven to 175°C (350°F).

Line two standard cupcake trays with 24 paper liners.

Ensure all refrigerated ingredients have reached room temperature. Room-temperature ingredients blend more evenly and create a better cupcake texture.

Step 2: Mix the Dry Ingredients

In a large bowl, combine:

Flour

Cocoa powder

Baking powder

Baking soda

Salt

Whisk thoroughly for at least one minute to ensure the leavening agents are evenly distributed throughout the mixture.

Set aside.

Step 3: Mix the Wet Ingredients

In another large bowl, add:

Sugar

Eggs

Vegetable oil

Vanilla extract

Milk

Beat the mixture using an electric mixer on medium speed for about 2–3 minutes until smooth and slightly lighter in color.

The mixture should appear glossy and well combined.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the wet ingredients in three additions.

Mix on low speed after each addition.

Do not overmix.

Once combined, slowly pour in the hot coffee or hot water.

The batter will become quite thin. This is normal and helps create moist chocolate cupcakes.

Mix only until smooth.

Step 5: Fill the Cupcake Liners

Using a scoop or measuring cup, fill each cupcake liner about two-thirds full.

This allows enough room for the cupcakes to rise without overflowing.

Tap the trays gently on the counter to remove large air bubbles.

Step 6: Bake the Cupcakes

Place the trays in the preheated oven.

Bake for 18–22 minutes.

Check for doneness by inserting a toothpick into the center of a cupcake.

If it comes out with only a few moist crumbs attached, the cupcakes are ready.

Avoid overbaking, as this can dry out the cupcakes.

Step 7: Cool the Cupcakes

Allow the cupcakes to cool in the pan for 5 minutes.

Transfer them to a wire rack.

Let them cool completely before filling and frosting.

Warm cupcakes can melt the filling and frosting.

Step 8: Prepare the Hazelnut Filling

In a medium bowl, combine:

Hazelnut spread

Softened butter

Powdered sugar

Heavy cream

Crushed wafer cookies

Beat until smooth and creamy.

The filling should be thick enough to hold its shape but soft enough to pipe.

If necessary, chill for 15–20 minutes.

Step 9: Core the Cupcakes

Using a cupcake corer or small knife, remove a small cylinder from the center of each cupcake.

Do not cut all the way to the bottom.

Leave enough cake at the base to hold the filling.

Reserve the removed cupcake pieces.

Step 10: Fill the Cupcakes

Transfer the hazelnut filling into a piping bag.

Pipe filling into the center of each cupcake until nearly full.

Replace a small piece of the removed cupcake on top to seal the filling inside.

This creates a surprise creamy center.

Step 11: Prepare the Kinder Bueno Buttercream

Place softened butter in a large mixing bowl.

Beat for 5 minutes until pale and fluffy.

Add powdered sugar gradually, one cup at a time.

Mix well after each addition.

Add:

Hazelnut spread

Cocoa powder

Vanilla extract

Salt

Beat for another 3–4 minutes.

Add heavy cream one tablespoon at a time until the frosting reaches a smooth piping consistency.

Continue beating until light and fluffy.

A long whipping time creates an exceptionally silky frosting.

Step 12: Prepare the Kinder Bueno Pieces

Chop the Kinder Bueno bars into small pieces.

Keep some larger sections for decoration.

Place them in the refrigerator while preparing the cupcakes.

Cold pieces maintain their shape better when added to frosting.

Step 13: Frost the Cupcakes

Transfer the buttercream into a piping bag fitted with a large star tip.

Starting from the outer edge of each cupcake, pipe a spiral of frosting toward the center.

Create a tall bakery-style swirl.

Repeat for all cupcakes.

Step 14: Decorate with Kinder Bueno

Press chopped Kinder Bueno pieces into the frosting.

Add one larger piece of Kinder Bueno to the top of each cupcake.

Sprinkle chopped hazelnuts over the frosting.

Drizzle melted milk chocolate across the tops.

Follow with a light drizzle of melted white chocolate.

Finish with chocolate curls or shavings.

Step 15: Chill Briefly

Place the decorated cupcakes in the refrigerator for 15–20 minutes.

This allows the frosting to set slightly while keeping the cupcakes moist.

Serving Suggestions

Serve at room temperature for the best texture and flavor.

Pair with coffee, hot chocolate, milk, or a hazelnut latte.

These cupcakes are excellent for birthdays, celebrations, dessert tables, afternoon tea, and special occasions.

Storage Instructions

Store in an airtight container in the refrigerator for up to 5 days.

Allow the cupcakes to sit at room temperature for about 20–30 minutes before serving.

For longer storage, freeze the unfrosted cupcakes for up to 3 months.

Thaw completely before filling and decorating.

Professional Tips for the Best Kinder Bueno Cupcakes

Using coffee instead of water intensifies the chocolate flavor without making the cupcakes taste like coffee.

Weighing ingredients provides more accurate results than measuring by volume.

Sifting cocoa powder and powdered sugar prevents lumps.

Avoid overmixing the batter because it can produce dense cupcakes.

Use high-quality cocoa powder for a richer chocolate taste.

Room-temperature ingredients blend more smoothly and create a finer crumb.

Chilling the filling before use can make it easier to pipe.

Whipping the butter for several minutes before adding sugar produces a lighter frosting.

Adding crushed wafer cookies to the filling helps mimic the texture of Kinder Bueno.

Decorating just before serving keeps the wafer pieces crisp.

For an even more intense Kinder Bueno flavor, mix finely crushed Kinder Bueno pieces directly into the frosting and filling.

The result is a luxurious cupcake with moist chocolate cake, creamy hazelnut filling, fluffy chocolate-hazelnut frosting, crunchy wafer texture, and the unmistakable flavor of Kinder Bueno in every bite