Indulge in these delicious Chocolate Kinder Bueno cupcakes, featuring a moist and fluffy chocolate cupcake base topped with a creamy Kinder chocolate frosting and Kinder Bueno pieces. These delightful treats are sure to please both kids and adults on any occasion!
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These Kinder Bueno cupcakes are like a trip down memory lane! They capture the delicious taste of chocolate with the distinctive flavors of Kinder chocolates. A true indulgence to savor with every bite.
Crafted with just two easy steps, these chocolate cupcakes boast a moist and indulgent chocolate base paired with a luscious Kinder ganache whipped up using Kinder Maxi chocolates. It's a delightful combination that promises to bring joy with every mouthful.
These Kinder cupcakes are not only super easy to whip up but also versatile, making them ideal for all occasions. Whether you're celebrating a birthday, indulging in a sweet treat, or simply enjoying a snack, these delightful cupcakes are sure to please!
Why you'll love this recipe
Craving more Kinder recipes? Try these recipes too: Kinder cake, Kinder Ganache, Kinder Cookies, Bueno Ganache frosting (soon).
Ingredients Notes
You need these ingredients to make Kinder Maxi cupcakes:
- Chocolate Cupcakes: They're made with vegetable oil, granulated sugar, eggs, vanilla extract, all-purpose flour, unsweetened cocoa powder, baking soda (or baking powder), a pinch of salt, and buttermilk (see recipe notes for substitutions).
- Kinder Ganache: Only Kinder Maxi chocolate and heavy cream with 30 to 35% fat content.
- Kinder Bueno: for decoration.
How to Make Chocolate Bueno Cupcakes
Here are some quick visual instructions. Don't forget that full instructions with exact ingredients can be found in the main recipe card below!
Step 1: In a large bowl, beat together the oil, eggs, vanilla, and milk.
Step 2: Fold in the pre-mixed and sifted dry ingredients, including flour, cocoa powder, baking soda, and salt.
Step 3: Pour the chocolate cupcake batter into a lined cupcake/muffin tin with paper liners.
Step 4: Preheat the oven to 350°F/180°C and bake the cupcakes for about 18-20 minutes until they are fully cooked in the center. Let them cool slightly before removing them from the tin.
Step 5: In another bowl, place the Kinder chocolate pieces and pour the warm cream over them. Mix until smooth, then add the cold cream. Mix again, blend with an immersion blender, cover with plastic wrap, and refrigerate for at least 4 hours.
Step 6: Whisk the chilled Kinder ganache with an electric mixer on medium speed for 2-3 minutes until thick and firm.
Step 7: Transfer the ganache to a large piping bag fitted with a decorative tip. Pipe the chocolate cupcakes with the ganache, add a Kinder Bueno for decoration, and drizzle with chocolate sauce.
Tips for this recipe
Storage instructions
In the fridge: Frosted cupcakes can be stored in the fridge for about 3-4 days, either wrapped in plastic wrap or in a storage container.
Freezing: They can be frozen, but it's not recommended to freeze the frosting as its texture will change after thawing.
Variations & Substitutions
More Cupcakes Recipes
hope you love these Bueno Cupcakes. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Chocolate Kinder Bueno Cupcakes
- Total Time: 1 hour
- Yield: 12 cupcakes
Description
Recipe for Kinder chocolate cupcakes with Kinder Maxi chocolates and Kinder Bueno (for approx. 12 cupcakes)
Ingredients
Chocolate Cupcakes
- 100 g (¾ cup) Cake flour
- 40 g (½ cup) unsweetened cocoa powder
- ½ tsp Baking soda
- ¼ tsp salt
- 150 g (¾ cup) Granulated sugar
- 2 Eggs - room temperature
- 1 tsp Vanilla extract
- 85 ml (⅓ cup) Vegetable oil
- 125 ml (½ cup) Buttermilk
Kinder Ganache
- 200 g Kinder Maxi chocolate bars - 10 bars
- 170 ml (¾ cup) Heavy cream - full-fat hot
- 170 ml (¾ cup) Heavy cream - full-fat cold
Instructions
Kinder Ganache
- In a large bowl, place the Kinder chocolate pieces.
- Heat half of the heavy cream in a saucepan until it simmers, then pour it over the Kinder chocolates.
- Let it sit for a few moments, then mix with a spatula until you get a smooth ganache.
- Add the other half of the cold cream and mix again to incorporate it into the mixture.
- Use an immersion blender to smooth out the ganache and any chocolate pieces that haven't melted well.
- Cover the ganache with plastic wrap, making sure it touches the surface, and refrigerate for at least 4 hours or overnight.
Chocolate Cupcakes
- Preheat the oven to 350°F/180°C and line a muffin tin with paper liners.
- In a large bowl, mix and sift together the dry ingredients: flour, unsweetened cocoa powder, baking soda, and a pinch of salt.
- In another large bowl, place the vegetable oil, eggs, vanilla extract, and buttermilk, and mix with an electric mixer or hand whisk until smooth.
- Add the flour mixture in 2-3 additions, mixing between each addition until fully incorporated and you have a homogeneous batter.
- Pour the cupcake batter into the liners, filling them halfway or up to ¾ full.
- Bake the cupcakes in the oven for 17-20 minutes until they are puffed up and a toothpick inserted into the center comes out clean or with a few crumbs.
- Let the chocolate cupcakes cool slightly in the tin before removing them and placing them on a wire rack to cool completely at room temperature.
Assembly of Cupcakes
- Take the Kinder ganache out of the fridge and whip it with an electric mixer or your stand mixer at medium speed for 2-3 minutes until thick and firm.
- Fill a large piping bag fitted with a decorative tip (1B or 1M) with all of the Kinder ganache and swirl it on top of the chocolate cupcakes.
- Decorate with a piece of Kinder Maxi or Kinder Bueno chocolate, drizzle with melted chocolate, and refrigerate the cupcakes for 1 hour before serving.
Notes
*For the best baking results, I recommend using a digital scale to measure ingredients in grams instead of cups. Precise measurements ensure consistent and perfect outcomes every time.
Conservation: Up to 3-4 days in the fridge in an airtight container.
Replace the buttermilk with semi-skimmed milk with a little white vinegar or an equal mix of yogurt and milk or cream and milk.
Replace the baking soda with 1 ¼ teaspoon of baking powder.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: cupcakes
- Cuisine: American
Nutrition
- Serving Size: 1 cupcakes
- Calories: 294
- Sugar: 23.1 g
- Sodium: 128.9 mg
- Fat: 18.1 g
- Carbohydrates: 32.7 g
- Protein: 4.3 g
- Cholesterol: 48.4 mg
Hello, thank you very much for your recipe. I would like to make it soon, but I wanted to ask if I could add mascarpone to the ganache as in your Kinder layer cake recipe? Thanks for your response 🙂
Hello and thank you for your message. You can replace the portion of heavy cream with mascarpone in the ganache (as indicated in the recipe), but it's better to follow this recipe rather than the filling recipe I use in the layer cake; here, it's more suitable as a cupcake topping.