Kinder Bueno Cupcakes

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!