Kinder Bueno Cupcakes

These Kinder Bueno Cupcakes are made with a chocolate cupcake, hazelnut filling, and topped with a nutella buttercream.

Prep Time 15

Cook Time 18

Total Time 33

▢ ½ cup (1 stick) unsalted butter room temperature
▢ ¼ cup nutella spread
▢ 2½ cups powdered sugar If you don't want as much sweetness, you can leave out ½ cup and keep it at 2 cups total
▢ ¼ cup heavy whipping cream* use as much or little as you need (see notes)
▢ ½ teaspoon salt

Pre-heat the oven to 325°. Prepare cupcake pans with liners and set aside
In a bowl, add flour, cocoa powder, baking soda, baking powder, salt, espresso powder, granulated sugar, brown sugar, whisk and set aside.
In another bowl, add the sour cream, vegetable oil, 1 egg, and vanilla, and mix until completely combined. Add the dry ingredients and then mix with a whisk until combined. The mixture will be a little thick.
Slowly add the hot coffee until completely mixed together and smooth.
Pour the batter into prepared cupcake liners ⅔ of the way and bake for 17-19 minutes until toothpick inserted comes out clean.
Let cool before frosting.

In a heatproof bowl, add the white chocolate chips and heavy cream and microwave in 30 seconds increments, stirring between until completely smooth and melted.
Add the hazelnut spread and mix, then set aside until ready to use.
When ready to use, if the filling thickened too much, microwave for 15-20 seconds until it's a looser, pourable filling consistency.

In a stand mixer fitted with a paddle attachment (you could use a hand mixer), beat the butter until smooth and light in color, about 5 minutes. Add the nutella and salt and beat until combined.
Add powdered sugar one cup at a time until completely combined.
If the buttercream is too thick, add heavy cream one tablespoon at a time until the buttercream is smooth. Beat an extra 5 minutes until it's a fluffy and a pipeable consistency.

Using a cupcake corer, remove the center of the cupcake.
Fill with hazelnut filling using a small spoon or piping bag, then frost with nutella buttercream using desired tip. I used a Wilton 6B tip.
Drizzle with nutella or melted chocolate and top with kinder bueno chocolate.
Cupcakes will keep at room temperature for 2-3 days. If you want to keep them longer, wrap them well before frosting and freeze until you're ready to use.

NOTES ABOUT CUPCAKES

Servings: You can easily make 12 cupcakes, but it will overflow a little on the edges of the pan. If you'd like your cupcakes to have a nice round top, fill ½ to ⅔ full and you'll get about 14-16 cupcakes.
Heavy cream: If your buttercream comes together and is a pipeable and smooth consistency, you don't need to use the heavy cream. However, if you find it's a little dry and isn't coming together smoothly, add as much heavy cream as needed. Depending on the weather, and how soft your butter is, your buttercream may be smoother or more stiff, so use your own judgement for how much heavy cream you might need.

Keyword chocolate cupcake, hazelnut buttercream, kinder bueno cupcakes, nutella buttercream

Tried this recipe?Mention @siftwithkima or tag #SiftwithKima on Instagram!