Oh my goodness, let me tell you about the joy of baking these Kinder Bueno cupcakes! Seriously, there’s nothing quite like the smell of freshly baked cupcakes wafting through the kitchen, right? It’s like a warm hug for your senses! And when you bite into these beauties, you’ll instantly taste the delightful combination of chocolate and hazelnut, inspired by the beloved Kinder Bueno bars. It’s sweet, creamy, and oh-so-decadent!
Every time I whip up a batch, I can’t help but feel a little giddy. They’re perfect for any occasion—birthdays, bake sales, or just a cozy night in when you want to treat yourself. Trust me, once you taste that fluffy cupcake topped with silky frosting and those little chunks of Kinder Bueno, you’ll be hooked! My favorite part is the surprise of the chocolate hazelnut spread in the frosting; it just takes these cupcakes to the next level. So grab your apron, and let’s get baking! You won’t regret it!
Ingredients for Kinder Bueno Cupcakes
Alright, let’s gather all the goodies we need for these scrumptious Kinder Bueno cupcakes! Here’s what you’ll need:
- 1 cup all-purpose flour: Make sure it’s sifted for a light and fluffy texture.
- 1/2 cup sugar: This sweetener is going to give our cupcakes that perfect sweetness.
- 1/2 cup unsalted butter (softened): Let it sit out for a bit to get nice and soft so it creams easily.
- 2 large eggs: These will help bind everything together and add richness.
- 1/2 cup milk: I usually use whole milk for added creaminess, but any milk works!
- 1 teaspoon vanilla extract: This is key for that lovely, warm flavor—don’t skip it!
- 1/2 teaspoon baking powder: This will help our cupcakes rise to perfection.
- 1/4 teaspoon salt: Just a pinch to enhance all those sweet flavors.
- 4 Kinder Bueno bars (chopped): The star of the show! Make sure to chop them into bite-sized pieces.
- 1 cup chocolate hazelnut spread: This will be whipped into our frosting for that decadent finish.
- 1/2 cup heavy cream: We’re using this to make our frosting light and airy.
And there you have it! Gather these ingredients, and we’ll be on our way to cupcake bliss. I can hardly wait for you to taste them!
How to Make Kinder Bueno Cupcakes
Now that we’ve got our ingredients ready, let’s dive into the fun part—making these Kinder Bueno cupcakes! I promise, it’s easier than you might think and oh-so-rewarding!
Preheat the Oven
First things first, let’s preheat that oven to 350°F (175°C). This step is super important because a properly preheated oven ensures your cupcakes rise beautifully and bake evenly. Trust me, you don’t want to skip this part!
Cream the Butter and Sugar
Next, grab a mixing bowl and cream the softened butter and sugar together. I usually use an electric mixer for this—just mix it on medium speed until it becomes light and fluffy. This should take about 3-4 minutes. You’ll know it’s ready when it looks pale and airy. It’s like magic, and the smell is heavenly!
Add Eggs and Wet Ingredients
Now, let’s add the eggs! Crack them in one at a time, mixing well after each addition. This helps to incorporate them fully and keeps our batter nice and smooth. Once they’re all in, pour in the milk and add that lovely vanilla extract. Give everything a good mix until it’s well combined. The mixture should be creamy and a bit shiny—yum!
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This step is crucial because it evenly distributes the baking powder and salt throughout the flour. Once combined, slowly add the dry mixture to the wet mixture. I like to do this in two parts, mixing gently until just combined. Be careful not to overmix—this will keep our cupcakes light and fluffy!
Fold in Kinder Bueno
Here comes the exciting part! Gently fold in those chopped Kinder Bueno bars. Use a spatula, and be gentle so you don’t deflate the batter. Just scoop from the bottom and turn it over until the pieces are well distributed. You want little pockets of chocolate hazelnut goodness in every bite!
Bake the Cupcakes
Now it’s time to fill our cupcake liners! I usually fill them about two-thirds full to allow room for rising. Then, pop them in the oven and bake for 20-25 minutes. You can check doneness by inserting a toothpick into the center; if it comes out clean or with just a few crumbs, they’re ready! Let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Frosting
While the cupcakes cool, let’s whip up that dreamy frosting! In a mixing bowl, whip the heavy cream until soft peaks form. Then, gently fold in the chocolate hazelnut spread until it’s well blended. The result should be a light and airy frosting that’s bursting with flavor!
Frost and Decorate
Once your cupcakes are completely cool, it’s time to frost them! Use a piping bag or a simple spatula to spread that luscious frosting over the tops. To make them extra special, sprinkle on the remaining chopped Kinder Bueno pieces. They’ll look gorgeous and taste even better!
Why You’ll Love This Recipe
- Deliciously indulgent flavor inspired by popular Kinder Bueno chocolate bars.
- Easy to follow steps, perfect for bakers of all skill levels.
- Fluffy cupcakes topped with creamy, dreamy frosting—what’s not to love?
- Great for any occasion—birthdays, parties, or just a sweet treat at home.
- The surprise of chopped Kinder Bueno throughout the cupcakes makes each bite exciting!
- Quick prep time means you can whip these up in no time!
- Perfectly portioned, so you can easily share (or keep them all to yourself, no judgment here!).
Nutritional Information
Alright, let’s talk numbers! Here’s the estimated nutritional breakdown for each delicious Kinder Bueno cupcake:
- Calories: 300
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 45mg
- Sodium: 150mg
- Carbohydrates: 38g
- Fiber: 1g
- Sugar: 18g
- Protein: 4g
Keep in mind that these values are estimates and can vary based on the specific brands of ingredients you use. But hey, a little indulgence now and then is totally worth it, right? Enjoy your sweet treats, and remember, life is all about balance!
Storage Tips
Okay, so you’ve made these delicious Kinder Bueno cupcakes, and now you’ve got some leftovers (if they last that long!). Here’s how to keep them fresh and tasty:
First, let them cool completely before storing—this is super important! If you put warm cupcakes in an airtight container, they might get soggy, and nobody wants that. Once they’re cool, transfer them to an airtight container. I like to use a container that’s just the right size so they’re snug but not squished.
These cupcakes can be stored at room temperature for up to 2 days. If you want them to last a bit longer, pop them in the fridge; they’ll stay fresh for about 5 days. Just remember, the frosting might get a little firmer in the fridge, but it’ll still taste amazing!
If you want to save them for a later date (like, if you’re the kind of person who plans ahead—go you!), you can freeze the cupcakes! Just wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They’ll keep well for up to 2 months. When you’re ready to indulge again, just let them thaw overnight in the fridge or at room temperature.
So there you have it! These storage tips will help keep your Kinder Bueno cupcakes as delicious as the day you made them. Enjoy every last bite!
Frequently Asked Questions
Alright, let’s tackle some of the most common questions I get about these Kinder Bueno cupcakes! I want to make sure you’re set up for success and feeling confident in the kitchen.
Can I substitute the flour for a gluten-free option?
Absolutely! You can use a gluten-free all-purpose flour blend instead. Just make sure it has xanthan gum in it, or add some yourself to help with the structure. They’ll be just as delicious!
What if I can’t find Kinder Bueno bars?
No worries! You can use any chocolate hazelnut candy bar, like Ferrero Rocher or even some Nutella swirls in the batter. Get creative; the key is that delightful chocolate hazelnut flavor!
Can I make these cupcakes ahead of time?
Yes, you can! You can either make the cupcakes a day in advance and frost them just before serving, or you can freeze them without frosting and then frost when you’re ready. They’ll still taste fresh and fabulous!
How do I store the frosting?
If you have leftover frosting (which is hard to believe, but it happens!), you can store it in the fridge in an airtight container for up to 5 days. Just give it a good stir before using it again, and it’ll be good as new!
Can I use a different type of frosting?
Of course! If you’re not a fan of the chocolate hazelnut frosting, cream cheese frosting or vanilla buttercream would work wonderfully too. Just pick your favorite, and let your taste buds guide you!
What if I want to make mini cupcakes?
Great idea! Just adjust the baking time to about 12-15 minutes for mini cupcakes. Keep an eye on them; they’ll bake up quickly, and you don’t want to overdo it!
There you go! I hope these FAQs help clear up any questions you might have. If you think of anything else, feel free to ask! Happy baking!
For more delicious dessert recipes, check out this Tiramisu Kinder Bueno recipe or this New York Style Cheesecake recipe!
Imprimer
Kinder Bueno Cupcakes: 7 Indulgent Steps to Blissful Bites
- Temps Total: 40 minutes
- Rendement: 12 cupcakes 1x
- Alimentation: Végétarien
Description
Delicious cupcakes inspired by Kinder Bueno chocolate bars.
Ingrédients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 Kinder Bueno bars, chopped
- 1 cup chocolate hazelnut spread
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, cream butter and sugar.
- Add eggs one at a time, mixing well.
- Stir in milk and vanilla extract.
- In another bowl, combine flour, baking powder, and salt.
- Add dry ingredients to wet mixture, mixing until just combined.
- Fold in chopped Kinder Bueno bars.
- Fill cupcake liners with batter and bake for 20-25 minutes.
- Let cupcakes cool completely.
- Whip heavy cream and fold in chocolate hazelnut spread.
- Frost cooled cupcakes with the cream mixture.
- Top with remaining Kinder Bueno pieces.
Notes
- Store cupcakes in an airtight container.
- Use mini Kinder Bueno for decoration.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 25 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 cupcake
- Calories: 300
- Sucre: 18g
- De Sodium: 150mg
- La graisse: 15g
- Graisses Saturées: 8g
- Les Graisses Insaturées: 5g
- Les Gras Trans: 0g
- Les hydrates de carbone: 38g
- La fibre: 1g
- La protéine: 4g
- Le taux de cholestérol: 45mg
Mots-clés: kinder bueno cupcakes
