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Kinder Bueno Cupcakes

I loved my Kinder Bueno cake so much that I wanted to make Kinder Bueno cupcakes!

They’re made with moist chocolate cupcakes, creamy hazelnut mousse filling, and fluffy chocolate hazelnut buttercream.

image of a kinder bueno cupcake that's been filled with hazelnut mousse and frosted with hazelnut chocolate buttercream frosting

They are just as good as they sound and are a total crowd pleaser!

Let’s Make These Kinder Bueno Cupcakes Together

Let’s walk through each step of these Kinder Bueno cupcakes to make sure they turn out as amazing as possible! I’ve also shared a video tutorial below.

image of a kinder bueno cupcake that's been unwrapped and is ready to be eaten

Step #1: Make the Hazelnut Mousse Filling

Make the hazelnut mousse filling first so that it has time to set.

This can be made up to 2 days in advance and stored in the fridge.

image of ingredients laid out to make a white chocolate hazelnut mousse cake filling

Add the white chocolate chips and heavy cream in a medium-sized, heat-proof bowl.

Heat the mixture in the microwave, then let it sit for a minute. Stir until combined with a rubber spatula. The white chocolate should be completely melted, and the mixture should be smooth.

Mix in the hazelnut paste or Nutella into the white chocolate mixture and stir until combined. Set aside.

Add the remaining heavy cream, powdered sugar, vanilla extract, and a pinch of fine salt in a medium-sized bowl.

Mix on high speed until you can see texture around the edges of the bowl.

image of whipped cream being made with a hand mixer

The whipped cream should be thick and able to keep its shape.

Gently fold the hazelnut white chocolate mixture into the whipped cream using a rubber spatula.

image of hazelnut white chocolate ganache being folded into whipped cream to make a hazelnut mousse

Cover the mousse with plastic wrap and chill in the refrigerator for at least 2 hours, or up to 2 days.

If you use Nutella instead of hazelnut paste, the mousse will look darker in color.

image of hazelnut mousse that's been covered with plastic wrap and is ready to be chilled in the fridge to set

Step #2: Bake the Chocolate Cupcakes

Next, bake the chocolate cupcakes! If you want to make these with a vanilla base, use my vanilla cupcake recipe.

Preheat the oven to 350°F / 175°C and place 12 cupcake liners in a cupcake pan.

Pour the batter evenly between the cupcake liners and fill them about 2/3 full.

image of chocolate cupcake batter being poured into a cupcake liner with a cookie scoop

Bake for about 17-19 minutes or until a toothpick comes out with a few moist crumbs.

Let the cupcakes cool for 5 minutes in the pan before moving them to a cooling rack to finish cooling.

image of baked chocolate cupcakes cooling in a cupcake pan

Step #3: Make the Chocolate Hazelnut Buttercream

While the cupcakes bake and cool, make the chocolate hazelnut buttercream.

image of chocolate hazelnut buttercream being mixed with a hand mixer

I like to stir the buttercream by hand with a rubber spatula once it’s fully made. This makes the frosting silky smooth and easier pipe on each cupcake.

This frosting can also be made in advance if needed and kept in the fridge for up to a month.

Place the frosting into a large piping bag fit with a Wilton 1M frosting tip.

Step #4: Fill and Frost These Kinder Bueno Cupcakes

The last step is to fill and decorate these cupcakes! Remove the center of each cupcake and fill it with white chocolate hazelnut mousse.

image of a chocolate cupcake being filled with a hazelnut mousse

Pipe a large swirl of chocolate hazelnut buttercream on top of each cupcake with a Wilton 1M frosting tip.

image of a chocolate cupcake being frosted with chocolate hazelnut buttercream

Drizzle some melted white chocolate and warm Nutella over the top of each cupcake, then sprinkle with shortbread cookie crumbs.

Top with a mini Kinder Bueno bar and enjoy!

image of a mini kinder bueno bar being pressed on top of a Kinder Bueno cupcake

Substitutions and Swaps – Chocolate Cupcakes

Now that we’ve covered how to make these Kinder Bueno cupcakes, let’s talk about the ingredients!!

This recipe use quite a few ingredients and I know you might not have them all on hand.

Or if you have food allergies or restrictions, I’ve got you covered. Below are some swaps and substitutions that you can make.

  • Chocolate Chips – You can use milk, dark or semi-sweet chocolate to make these chocolate cupcakes! Just be sure it’s a good quality chocolate so it will melt down smoothly.
  • Instant Espresso or Coffee – You can omit the instant espresso if needed, but it really enhances the chocolate and hazelnut flavor in these cupcakes.
  • All Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten free flour blend if needed.
  • Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar as it will change the texture of these cupcakes.
  • Vegetable Oil – You can use any flavorless oil in this recipe. Canola or sunflower oil would work great!
  • Large Eggs – If you have an egg allergy you can try using 2 flaxseed eggs or a vegan egg replacer like this one made by Bob’s Red Mill.
  • Vinegar – This recipe needs a bit of vinegar because it uses baking soda as a leavening agent. The vinegar activates the baking soda and helps the cupcakes rise. You can also use white or apple cider vinegar.
image of a moist chocolate cupcake being held up to show how nicely baked it is

Substitutions and Swaps – Chocolate Hazelnut Buttercream Frosting

  • Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place!
  • Hazelnut Paste – To really make these cupcakes taste like Kinder Bueno, you have to use hazelnut paste in the frosting and mousse filling!! I order mine online. If you can’t get your hands on hazelnut paste, Nutella can be used in its place.
  • Heavy Cream – Whipping cream, coconut cream or alternative milk (soy, almond, oat, coconut) will work fine in this frosting recipe if that’s what you have on hand.
  • Vanilla Extract – Other extracts can also be used in place of the vanilla extract if needed.
image of hazelnut paste in a jar

Tips for Making the Best Kinder Bueno Cupcakes

  • Ingredients at room temp mix together better. Set out any cold ingredients ahead of time.
  • Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale to measure your dry ingredients.
  • Mix your cupcake batter just until the ingredients are incorporated. This will ensure your cupcakes are tender and fluffy.
  • Use a large cookie scoop to easily fill your cupcake liners. It also makes sure your cupcakes end up being the same height.
  • To really make these cupcakes taste like a Kinder Bueno bar, you have to use hazelnut paste in the frosting and mousse filling!! I order mine online.
  • Seal off the top the piping bag with a rubber band to prevent any frosting from coming out the top of the bag and make the piping bags easier to use.
image of a kinder bueno cupcake that's been filled with hazelnut mousse and frosted with hazelnut chocolate buttercream frosting

Making These Kinder Bueno Cupcakes in Advance & Storing Them

You can make these cupcakes in advance! Frosted cupcakes can sit at room temperature for a few hours or be stored in the fridge for up to 5 days if stored in an airtight container. However, they taste best when they’re freshly baked!

These cupcakes can also last up to a month in the freezer. If you plan to freeze them, I suggest waiting to fill and frost them until they’re thawed.

You can also make your buttercream ahead of time or save any leftovers. The buttercream frosting will last in the fridge for up to a month.

Be sure to give the frosting a good stir once it thaws to get the consistency nice and smooth again.

You can also store buttercream in piping bags in the fridge. I find they keep their consistency well in piping bags and don’t require any mixing after they’ve thawed.

Let Me Know What You Think

If you make these Kinder Bueno cupcakes, I’d love to hear what you think of them! Please leave a rating below.

Don’t forget to tag me @chelsweets and #chelsweets so that I can see your amazing creations on social media.

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Yield: 12

Kinder Bueno Cupcakes

image of a kinder bueno cupcake that's been filled with hazelnut mousse and frosted with hazelnut chocolate buttercream frosting

These Kinder Bueno cupcakes are made with moist chocolate cupcakes, a creamy hazelnut mousse filling and fluffy chocolate hazelnut buttercream!!

Prep Time 10 minutes
Cook Time 18 minutes
Additional Time 30 minutes
Total Time 58 minutes

Ingredients

Hazelnut Mousse Cupcake Filling

  • 1/3 cups good quality white chocolate chips (60g)
  • 1/2 cup + 2 Tbsp heavy cream or heavy whipping cream, cold - divided (150g)
  • 2 Tbsp Hazelnut Paste or Nutella (35g)
  • 1 Tbsp powdered sugar (8g)
  • 1/2 tsp vanilla extract (2g)
  • pinch of fine salt (less than 1/8 tsp)

Chocolate Cupcakes

  • 3/4 cup whole milk (180g)
  • 1/3 cup milk or dark chocolate chips (57g)
  • 1 tsp instant espresso or coffee - optional (2g)
  • 3/4 cup all purpose flour (100g)
  • 3/4 cup granulated sugar (150g)
  • 1/3 cup unsweetened cocoa powder (30g)
  • 1/2 tsp baking soda (3g)
  • 1/2 tsp fine salt (2g)
  • 2 large eggs, room temperature (112g)
  • 1/3 cup vegetable oil (70g)
  • 1 tsp white vinegar (4g)
  • 1 tsp vanilla extract (4g)

Nutella Buttercream Frosting

  • 1/2 cup (1 stick) unsalted butter, room temperature (113g)
  • 2 Tbsp hazelnut paste or Nutella (75g)
  • 1/2 tsp vanilla extract (2g)
  • 1/4 tsp fine salt (1g)
  • 1 1/2 cups powdered sugar (188g)
  • 1/4 cup unsweetened cocoa powder (25g)
  • 1/3 cup heavy cream (80g)
  • 1/3 cup white chocolate chips (60g)

Optional Topping

  • 1/4 cup Nutella, warm (70g)
  • 1/4 cup white chocolate, melted (45g)
  • 1/4 cup shortbread cookie crumbs (40g)
  • 12 mini Kinder Bueno Bars

Instructions

Hazelnut Mousse Cupcake Filling

  1. Make the hazelnut mousse filling first so that it has time to set.
  2. Add 1/3 cup of white chocolate chips and 2 Tbsp heavy cream in a medium-sized, heat-proof bowl. Heat for 30 seconds in the microwave, then let the mixture sit for a minute. Stir until combined with a rubber spatula. The white chocolate should be completely melted, and the mixture should be smooth. If you don't have a microwave, you can also use a double boiler.
  3. Mix 2 Tbsp of hazelnut paste or Nutella into the white chocolate cream mixture and stir until combined. Set aside.
  4. Add the remaining 1/2 cup heavy cream, 1 Tbsp powdered sugar, 1/2 tsp vanilla extract, and a pinch of fine salt in a medium bowl.
  5. Mix on a high speed with a hand mixer until you can see texture around the edges of the bowl. The whipped cream should be thick and able to keep its shape. This usually takes about 1 minute with my hand mixer.
  6. Gently fold white chocolate hazelnut cream mixture into the heavy cream using a rubber spatula. Use the spatula to swoop around the sides of the bowl and pull through the center with each pass. The mixture might break a bit as you mix, but don't worry! It should come back together and will have a smooth, fluffy texture once it sets.
  7. Cover the mousse with plastic wrap and chill in the refrigerator for at least an hour, or up to 2 days.

Chocolate Cupcake Recipe

  1. Next, make the chocolate cupcakes. Preheat the oven to 350°F / 175°C and place 12 cupcake liners in a cupcake pan.
  2. Add 3/4 cup milk, 1/3 cup chocolate chips, and 1 tsp instant espresso powder into a heat proof bowl. Heat in the microwave at power level 8 for 1 minute or over a double boiler until the chocolate has melted.
  3. Whisk together until the ingredients have combined. Make sure all the chocolate is melted.
  4. Sift 3/4 cup all purpose flour, 3/4 cup granulated sugar, 1/3 cup cocoa powder, 1/2 tsp baking soda and 1/2 tsp salt into chocolate espresso mixture and stir until combined.
  5. Scrape the sides and bottom of the bowl as needed with a spatula.
  6. Add 2 large eggs, 1/3 cup vegetable oil, 1 tsp vinegar and 1 tsp vanilla. Mix just until the batter is smooth.
  7. Pour the batter evenly between the cupcake liners and fill them about 2/3 full. Bake for about 17-19 minutes or until a toothpick comes out with a few moist crumbs.
  8. Let the cupcakes cool for 5 minutes in the pan before moving them to a cooling rack to finish cooling.

Chocolate Hazelnut Buttercream Frosting

  1. While the cupcakes cool make the fluffy chocolate hazelnut buttercream. Beat 1/2 cup of unsalted butter on a medium speed for 30 seconds with a hand mixer until smooth. 
  2. Mix in 2 Tbsp hazelnut paste or Nutella, 1/2 tsp vanilla extract and 1/4 tsp salt on a low speed.
  3. Slowly add in 1 1/2 cups powdered sugar and 1/4 cup cocoa powder. Scrape the sides and bottom of the bowl as need with a rubber spatula.
  4. In a small, heat-proof bowl, add 1/3 cup heavy cream and 1/3 cup white chocolate chips. Heat in the microwave for 30 seconds, then let the mixture sit for a minute. Stir until combined, then slowly mix into the frosting on a low speed.
  5. Increase the mixing speed to high and mix for 1-2 minutes, until the frosting looks fluffy and smooth.
  6. If the frosting is too thick, add an extra Tbsp of heavy cream. If it's too thin, add in another 1/4 cup of powdered sugar.
  7. Stir by hand with a rubber spatula to get the frosting SUPER smooth. Place into a large piping bag fit with a Wilton 1M frosting tip.

Decorating These Kinder Bueno Cupcakes

  1. To decorate these Kinder Bueno cupcakes, first remove the center of each cupcake and fill it with white chocolate hazelnut mousse. I like to put the mousse in a piping bag to make it easier to fill each cupcake.
  2. Then pipe a large swirl of chocolate hazelnut buttercream on top of each cupcake with a Wilton 1M frosting tip.
  3. Drizzle some melted white chocolate and warm Nutella over the top of each cupcake and sprinkle the top with shortbread cookie crumbs. Then top with a mini Kinder Bueno bar and enjoy!

Notes

Making Mini Kinder Bueno Cupcakes

If you want to make mini Kinder Bueno cupcakes, this recipe can be baked in mini muffin tins! It makes about 40 mini cupcakes, and they only need to bake for 10-12 minutes at 350 F / 175 C.

Tips for Making the Best Kinder Bueno Cupcakes

  • To really make these cupcakes taste like a Kinder Bueno bar, you have to use hazelnut paste in the frosting and mousse filling!! I order mine online.
  • Ingredients at room temp mix together better. Set out any cold ingredients ahead of time.
  • Properly measure your flour (spoon into the cup measure and then level) or use a kitchen scale to measure your dry ingredients.
  • Once you add the flour, mix your cupcake batter just until the ingredients are incorporated. This will ensure your cupcakes are tender and fluffy.
  • Use a large cookie scoop to easily fill your cupcake liners. It also makes sure your cupcakes end up being the same height.
  • Bang your cupcake pan on the counter before putting it in the oven. This brings any air bubbles that are trapped in the batter to the surface.
  • Seal off the top of your piping bag with a rubber band to prevent any frosting from seeping out the top of the bag and make the piping bags easier to use.

Kinder Bueno Cupcake Variations

To make gluten free Kinder Bueno cupcakes, swap in your favorite gluten free flour blend for the AP flour this recipe calls for, and be sure to over-mix your batter and let it sit for at least 30 minutes before baking for best results.

Making These Kinder Bueno Cupcakes in Advance & Storage Tips

You can make these cupcakes in advance! Frosted cupcakes can sit at room temperature for a few hours or be stored in the fridge for up to 5 days if stored in an airtight container. However, they taste best when they're freshly baked!

These cupcakes can also last up to a month in the freezer. If you plan to freeze them, I suggest waiting to fill and frost them until they're thawed.

You can also make your buttercream ahead of time or save any leftovers. The buttercream frosting will last in the fridge for up to a month.

Be sure to give the frosting a good stir once it thaws to get the consistency nice and smooth again.

You can also store buttercream in piping bags in the fridge. I find they keep their consistency well in piping bags and don't require any mixing after they've thawed.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 460Total Fat 24gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 11gCholesterol 50mgSodium 272mgCarbohydrates 57gFiber 2gSugar 44gProtein 6g

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