Kinder Bueno cupcakes
Kinder Bueno cupcakes offer a delightful twist on the classic treat, combining the rich flavors of Kinder chocolate with the fluffy texture of a cupcake. These indulgent creations typically feature a chocolate cupcake base infused with hazelnut flavor, reminiscent of the iconic Kinder Bueno bar.
INGREDIENTS (for 12 cupcakes)
12 muffin cups
FOR THE MUFFINS
100 ml sunflower oil
2 eggs (size M)
130 ml buttermilk
125g brown sugar
70 g ground hazelnuts
120 g flour (Type 405)
40 g baking cocoa
1 teaspoon Baking powder
1 tsp baking soda
FOR THE CREAM
6 filled chocolate bars
250 g soft butter
250g powdered sugar
4 tablespoons of milk
FOR DECORATION
3 filled chocolate bars
50 g dark chocolate couverture
PREPARATION
1st step
Place the muffin cases in the hollows of the muffin tray and preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Whisk the oil, eggs and buttermilk in a mixing bowl. Add the sugar and continue stirring. Mix in the hazelnuts. Mix all the dry ingredients together, sieve and stir into the dough.
2nd step
Divide the dough evenly between the 12 muffin cups and bake in the preheated oven for approx. 15 minutes. Allow to cool completely after baking. Grind the chocolate bars finely with a multi-chopper. Alternatively, you can put them in a freezer bag and crush them with a rolling pin.
3rd step
Beat the soft (not liquid!) butter with powdered sugar, add the milk and stir in briefly. Fold in the ground chocolate bars by hand using a spatula. Pour the frosting into a piping bag fitted with a large star nozzle and pipe icing onto the muffins.
4th step
Roughly chop the couverture and melt it in a water bath. Using a fork, spread the melted couverture in strips over the frosting. Using a knife, cut the chocolate bar into four pieces, place one piece on each cupcake and press lightly onto the frosting. Refrigerate the cupcakes until serving.
