The moment you bite into these Kinder Bueno Cupcakes, the kitchen fills with toasty hazelnut aroma and a whisper of chocolate, like opening a cozy candy wrapper come to life.
Bake them for a Sunday afternoon surprise, a birthday that feels familiar, or a weeknight dessert that turns an ordinary day into something special.
SaveI keep a stash of mini Kinder Bueno bars in my freezer just for moments like this, and using them here makes the filling velvety smooth and totally nostalgic.
Kinder Bueno Cupcakes Recipe
Ingredients
Cupcakes
Hazelnut Buttercream
Filling & Topping
Instructions
- Whisk dry ingredients
In a medium bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt until evenly combined.
- Mix wet ingredients
In a separate bowl, beat the egg, oil, vanilla, and hazelnut butter until smooth, then pour in the coffee and mix again.
- Combine and bake
Fold the wet into the dry until just combined, divide into a lined 12-cup muffin tin, and bake at 350°F (175°C) for 17 to 20 minutes, until a toothpick comes out with a few moist crumbs.
- Make the buttercream
Beat hazelnut butter and softened butter until light, add powdered sugar and vanilla, then thin with cream a little at a time until silky and pipeable.
- Cool the cupcakes
Let cupcakes cool completely in the pan set on a wire rack to avoid melting the filling.
- Fill with Kinder pieces
Cut or chop Kinder Bueno mini bars, then spoon or pipe a generous amount into the center of each cupcake.
- Pipe on buttercream
Transfer the hazelnut buttercream to a piping bag, then swirl it over each cupcake so it gently surrounds the filling.
- Melt chocolate drizzle
Stir chocolate chips with vegetable oil in a heatproof bowl, microwave in 20 second bursts, and drizzle over the tops while still fluid.
- Chill to set
Refrigerate for 10 minutes so the filling firms and the glaze lightly sets.
- Serve and enjoy
Slice with a warm knife for clean cuts and savor the mix of tender cake, creamy hazelnut filling, and crisp chocolate.
Substitutions and variations
- Use all-purpose flour plus 2 tbsp cocoa for the cocoa powder if needed.
- Swap roasted hazelnut butter with smooth peanut butter for a nut-free version.
- Replace coffee with hot brewed tea or additional hot water.
- Use dairy-free butter and cream for a vegan buttercream.
Chloe's tips
- For extra flavor, toast your hazelnut butter briefly in the microwave before creaming.
- Add a pinch of sea salt on top of the buttercream for a gourmet finish.
- Use an ice cream scoop for uniform cupcakes and even baking.
- Let the chocolate drizzle cool slightly so it flows in a thin ribbon.
How to store it
- Keep cupcakes in an airtight container in the refrigerator for up to 4 days.
- Bring to room temperature for 15 to 20 minutes before serving for the best texture.
- Freeze unfrosted cupcakes for up to 1 month; add frosting and toppings after thawing.
Serving suggestions
These cupcakes are as fun to serve as they are to eat, perfect for sharing with friends or surprising family.
- Top with chopped toasted hazelnuts for crunch
- Garnish with edible gold flakes for a luxe touch
- Pair with a simple vanilla ice cream or whipped cream
Frequently asked questions
Can I use regular Kinder Surprise instead of mini bars?
Yes, remove the chocolate shell and candy, then roughly chop the wafer and hazelnut praline center for a similar mix of flavor and texture.
How do I keep the buttercream from tasting too hazelnut?
Balance with a bit more powdered sugar and a touch of vanilla, and taste before piping to adjust to your preference.
Can these be made ahead for a party?
Absolutely, bake and freeze the cupcakes, then assemble and chill before guests arrive for easy hosting.
Let's get cooking!
Bake, fill, and swirl your way to dessert bliss with these Kinder Bueno cupcakes, because a little nostalgia in every bite makes any day feel extra special.
