Kinder Ganache

1. In a large bowl, place the Kinder chocolate pieces.
2. Heat half of the heavy cream in a saucepan until it simmers, then pour it over the Kinder chocolates.
3. Let it sit for a few moments, then mix with a spatula until you get a smooth ganache.
4. Add the other half of the cold cream and mix again to incorporate it into the mixture.
5. Use an immersion blender to smooth out the ganache and any chocolate pieces that haven't melted well.
6. Cover the ganache with plastic wrap, making sure it touches the surface, and refrigerate for at least 4 hours or overnight.

Chocolate Cupcakes

1. Preheat the oven to 350°F/180°C and line a muffin tin with paper liners.
2. In a large bowl, mix and sift together the dry ingredients: flour, unsweetened cocoa powder, baking soda, and a pinch of salt.
3. In another large bowl, place the vegetable oil, eggs, vanilla extract, and buttermilk, and mix with an electric mixer or hand whisk until smooth.
4. Add the flour mixture in 2-3 additions, mixing between each addition until fully incorporated and you have a homogeneous batter.
5. Pour the cupcake batter into the liners, filling them halfway or up to 3/4 full.
6. 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.
7. 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

1. 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.
2. 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.
3. Decorate with a piece of Kinder Maxi or Kinder Bueno chocolate, drizzle with melted chocolate, and refrigerate the cupcakes for 1 hour before serving.