Kinder ganache

1. Chop the Kinder Maxi chocolate and place it in a large bowl.
2. Heat half of the heavy cream until just simmering, then pour it over the chocolate.
3. Let sit 2 minutes, then stir until smooth.
4. Add the cold cream and mix to combine.
5. Blend with an immersion blender until completely smooth.
6. Cover with plastic wrap touching the surface and chill at least 4 hours or overnight.

Chocolate cupcakes

1. Preheat the oven to 350°F / 180°C and line a muffin pan with liners.
2. Whisk together the flour, cocoa powder, baking soda, and salt.
3. Mix the oil, eggs, vanilla, and buttermilk until smooth.
4. Add the dry ingredients in 2–3 additions and mix just until combined.
5. Fill the liners halfway to ¾ full.
6. Bake 17–20 minutes, until a toothpick comes out clean or with a few crumbs.
7. Cool completely on a wire rack.

Assembly

1. Whip the chilled Kinder ganache at medium speed for 2–3 minutes until thick and firm.
2. Pipe the ganache onto the cupcakes using a 1B or 1M tip.
3. Decorate with Kinder Maxi or Kinder Bueno and a drizzle of melted chocolate.
4. Chill 1 hour before serving.