Light and soft vanilla cupcakes filled with hazelnut and white chocolate spread. Topped with a Kinder flavoured swiss meringue buttercream and Kinder Bueno Chocolate.
These amazing Kinder Bueno Cupcakes are to die for! They are pretty much a recreation of my insanely popular Lotus Biscoff Cupcakes.
If you'd like to turn this recipe into a cake then have a look at my Kinder Cake recipe.
Vanilla cupcakes
I've used the same simple vanilla cupcake recipe as my Biscoff Cupcakes where I added Biscoff spread to the centre of them. I also added a little surprise to these Kinder Bueno Cupcakes in the form of the most incredible hazelnut and white chocolate spread.
In my house, it will now be known as Kinder spread. It's sooooo good!
Back to the base cupcake recipe - this is a very simple and straight forward vanilla cupcake. It's light, springy, moist and delicious. They are the perfect cupcakes for adding special flavours to and they bake like a dream.
I've used baking margarine (Stork) instead of butter because I find it really helps to produce light and fluffy cupcakes. Just make sure you cream the Stork and golden caster sugar really well with an electric whisk for around 3-4 minutes. You can do it by hand but it will take longer.
It should look like this when it's been properly creamed:
When you add the eggs and vanilla extract to the creamed mixture make sure you beat them very well. The mixture will turn from looking slightly curdled to light and smooth with lots of volume.
Next, you'll need to add the flour and very gently fold it into the mixture. When nearly all the flour has been combined add a tablespoon of milk. This will get the cupcake batter to the correct consistency and helps make the cupcakes lovely and moist.
Fill the cupcake cases two-thirds full and bake them in the centre of the oven for 18 minutes. They will be a light golden colour and when you touch them with your finger they should spring back.
Hazelnut and white chocolate spread
There are a lot of Kinder Bueno related recipes out there and most of them will either use melted Kinder bars or Nutella to get a Kinder flavour into the cakes. I've gone for something a little different...
I stumbled across the Hazelnut and White Chocolate Spread in Morrison's and oh my goodness it is EXACTLY the same as the inside of a Bueno. Like - identical! If you haven't tried it yet you are going to be amazed.
As far as I know, it's a Morrison's own product and I don't know of any alternatives. I did check the shelves in Asda but I couldn't see anything similar. So if you want it then head to Morrison's to grab yours!
I cored the baked cupcakes and added a teaspoon of the hazelnut and white chocolate spread to each one. I love the look on people's faces when they bite into the cupcakes and come across the surprise centre!
Amy's tip: I use a piping nozzle to core my cupcakes as it's sharp enough to cut the centre away and is just the right size.
Swiss meringue buttercream
For the frosting, I went with swiss meringue buttercream. I love working with swiss buttercream because it's so silky smooth it pipes really beautifully and isn't too sweet. I flavoured it with the hazelnut spread and it tasted absolutely divine.
I don't want you to get stressed about making swiss buttercream though! I know it's not really the norm for cupcakes but I promise that it's really easy to make despite taking longer than regular buttercream. I'll walk you through it step by step in the recipe card at the bottom of the page.
Amy's tip: If you want to see some video clips for how to make the buttercream then head over to my Instagram and look for the 'Buttercream' highlight!
To decorate the cupcakes I used a piece of regular chocolate Kinder Bueno and a piece of white Kinder Bueno. My family absolutely loved them and I hope you will too!
Variations
- To turn these into chocolate flavoured Kinder Bueno Cupcakes you can replace 25g of the flour with cocoa powder.
- You can substitute baking margarine for butter using like for like quantities.
- You can use the same amount of ordinary caster sugar instead of golden caster sugar if you wish.
- You can substitute the Kinder flavoured swiss meringue buttercream with Nutella buttercream. Use the buttercream recipe from my Kinder Cake here.
More recipes you'll love
- Nutella and Ferrero Rocher Fudge
- Ferrero Rocher Cheesecake
- Lemon Drizzle Cupcakes
- Gingerbread Cupcakes
- Salted Caramel Cupcakes
- Oreo Cupcakes
Kinder Bueno Cupcakes
Light and soft vanilla cupcakes filled with hazelnut and white chocolate spread. Topped with a Kinder flavoured swiss meringue buttercream and Kinder Bueno Chocolate.
Ingredients
For the cupcakes
- 175g (¾ cup) baking margarine (I used Stork)
- 175g (¾ cup) golden caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 175g (1 cup) self-raising flour
- 1 tbsp milk
- 12 teaspoons hazelnut and white chocolate spread
For the swiss meringue buttercream
- 200g (¾ cup) egg whites
- 200g (1 cup) caster sugar
- 500g (2 + ¼ cups) unsalted butter
- 150g (½ cup) hazelnut and white chocolate spread
Decoration
- hazelnut and white chocolate spread to drizzle on top
- 24 pieces Kinder Bueno
Instructions
- Preheat the oven to 180ºC / 160ºC Fan / Gas 4 / 350ºF and line a 12 hole baking tin with cupcake cases.
- Add the margarine and golden caster sugar to a large mixing bowl and beat it with an electric handheld whisk for 3-4 minutes or until light and fluffy.
- Add the eggs and vanilla extract to the creamed mixture and beat well until the mixture is smooth and voluminous.
- Add the flour and fold it gently by hand into the mixture. When almost all the flour has been mixed in add the milk. Fold gently until you can no longer see streaks of flour and the mixture looks smooth.
- Fill the cupcake cases two-thirds full. Bake in the centre of the oven for 18 minutes. The cupcakes should be a light golden brown and will spring back when touched with your finger. Remove the cupcakes from the oven and leave to cool.
- Once cool, core the centre of the cupcakes (see blog post above for tips) add a teaspoon of hazelnut and white chocolate spread to the centre of each cupcake.
- To make the swiss meringue buttercream add the egg whites and caster sugar to a mixing bowl. Set the bowl over a pan filled with a couple of inches of simmering water. Don't allow the bottom of the bowl to touch the water.
- Whisk the egg whites and caster sugar continuously for 3-4 minutes. Dip your thumb and forefinger into the mixture and rub your fingers together - the mixture is ready when you can't feel any grains of sugar.
- Transfer the bowl to a stand mixer fitted with the whisk attachment (or you can use an electric handheld whisk). Whisk on a medium-high speed until the egg whites reach stiff peaks. This will take at least ten minutes and sometimes longer. When the egg whites are stiff, feel the outside of the bowl to make sure it's cool. If it still feels warm put it in the fridge until it's cold before continuing to the next step.
- When the mixing bowl is cool and the egg whites have whipped to stiff peaks, swap the whisk attachment for the paddle attachment. Add the butter to the mixture a tablespoon at a time. Allow the butter to be fully incorporated before adding more.
- When all the butter has been added the mixture will have deflated and will probably look split. Don't panic! Add the hazelnut and white chocolate spread, turn the speed to medium and continue beating until the mixture comes together. This will take a few minutes.
- Once you have a silky smooth swiss meringue buttercream, transfer it to a piping bag fitted with a piping nozzle and pipe the buttercream on top of the cupcakes.
- To decorate, warm the hazelnut and white chocolate spread for 15-30 seconds in the microwave then drizzle it on top of the cupcakes. Add the Kinder Bueno and enjoy!
Notes
I use liquid egg whites (Two Chicks) for the swiss meringue buttercream which makes it much easier
You can watch a video tutorial on my Instagram highlights called 'Buttercream' if you need a visual step by step.
When you make the swiss buttercream and you've added all the butter the mixture will deflate and look split. DO NOT PANIC!! Continue mixing on a medium speed and I promise you it will come together!
I used the Wilton 1M piping tip.
Kinder Bueno Cupcakes should be kept refrigerated where they will stay fresh for 3-4 days. You can freeze the baked vanilla cupcakes for up to 3 months.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 392Total Fat: 21gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 36mgSodium: 45mgCarbohydrates: 44gFiber: 3gSugar: 29gProtein: 6g
Nutrition is an estimate only.
Erin
Hi Amy,
What brand hazelnut and white chocolate spread did you use, I'm having a hard time finding one.