KINDER BUENO CUPCAKES!

Light, Hazelnutty & Chocolatey Cupcakes, with Kinder Chocolate Buttercream Frosting, and Kinder Bueno make the most delicious Kinder Bueno Cupcakes ever!

Cupcakes
– 175g Unsalted Butter, room temperature
– 175g Light Brown Sugar
– 3 Large Eggs
– 140g Self-Raising Flour
– 35g Cocoa Powder
– 1/2tsp (25 drops)
– 2-3tbsps Whole Milk

Nutella Buttercream Frosting
– 150g Unsalted Butter, room temperature
– 300g Icing Sugar, sifted
– 100g Kinder Chocolate Bars, chopped

Decorations
– Kinder Bueno
– Chocolate Sprinkles

Method

1) Preheat your oven to 170C/160CFan and Line a 12 Hole Muffin Tray with Large Cupcake Cases/Muffin Cases

2) Cream together the Butter and Light Brown Sugar with an electric beater till smooth – add in the Eggs, Flour, Cocoa Powder, Sweet Hazelnut & Chocolate Flavouring, and beat again till combined on a Medium Speed.

3) Once combined it might still be a little stiff, so loosen with the Whole Milk – using Whole Milk is important as lower fat milks might make the mixture split slightly! ?

4) Spoon into your Cases and Bake in the oven for 18-20 minutes or until cooked through! Leave to cool on a wire rack.

5) Once the cakes are cool, make the frosting – Melt the Kinder Chocolate Bars in the microwave on a low/medium heat until smooth – leave to cool. Beat the room temperature butter until smooth. Add in the Icing Sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on! I use my KitchenAid for Frostings as the machine can make it so much lighter and fluffier!

6) Once all of the Sugar is in the Frosting mix, keep on beating the Frosting but add the melted and slightly cooled Kinder Chocolate – beat again. If its looking a bit stiff, or a bit odd, add a tsp or two of boiling water and continue to beat until smooth.

7) Decorate your cupcakes how you like, I stick in half a bit of kinder bueno each, and sprinkle on some chocolate sprinkles – and ENJOY!

I buy my Cupcake Cases from Iced Jems

You can buy the Sweet Hazelnut Chocolate Flavouring here! But if you don’t want to use it, you can use 1/2 tsp of Vanilla Bean Extract instead!

You can easily use Ferrero Rocher on top of the cupcakes instead if you like, or anything else! If you don’t want to use Nutella, you can pretty much use any flavour spreadable you like! Or you can use 100g Melted Chocolate instead!

You can bake these delicious cupcakes into a layer cake by doubling the cupcake ingredients and splitting between two deeper 8″ tins, and baking till springy to touch and baked through (see my other cakes for details on time!) – then double the filling as well, and slather all over!

These delicious beings will last in a container for 3 days!

Source : http://www.janespatisserie.com

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