Kinder Bueno cupcakes

Kinder Bueno cupcakes

With crunchy hazelnuts in the dough and delicious buttercream, no wish is left unfulfilled.

INGREDIENTS (for 12 cupcakes)

12 muffin cases
FOR THE MUFFINS
100 ml sunflower oil
2 eggs (size M)
130 ml buttermilk
125 g brown sugar
70 g ground hazelnuts
120 g flour (type 405)
40 g baking cocoa
1 tsp baking powder
1 tsp baking soda

FOR THE CREAM

6 filled chocolate bars
250 g soft butter
250 g icing sugar
4 tbsp milk

FOR THE DECORATION

3 filled chocolate bars
50 g dark chocolate

PREPARATION

Step 1
Place the muffin cases in the muffin tray and preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Whisk the oil with the eggs and buttermilk in a mixing bowl.  Add the sugar and keep stirring. Mix in the hazelnuts. Mix all the dry ingredients together, sift and stir into the dough.

Step 2
Divide the dough evenly into the 12 muffin cases and bake in the preheated oven for about 15 minutes. After baking, allow to cool completely. Finely grind the chocolate bars using a food processor. Alternatively, you can put them in a freezer bag and crush them with a rolling pin.

Step 3
Beat the soft (not liquid!) butter with powdered sugar, add the milk and stir briefly. Fold in the ground chocolate bars by hand using a spatula. Fill the frosting into a piping bag with a large star nozzle and pipe caps onto the muffins.

Step 4
Roughly chop the chocolate coating and melt it in a water bath. Use a fork to spread the melted chocolate coating in strips on the frosting.  Using a knife, cut the chocolate bar into four pieces, place one piece on each cupcake and press lightly onto the frosting. Chill the cupcakes until serving.