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Kinder bueno cupcakes

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Prep Time 30 minutes
Cook Time 18 minutes
Refrigeration Time: 1 hour
Total Time 1 hour 48 minutes
Servings: 12
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method

Ingredients
  

For the cupcakes:
  • 1 C (5 oz) (130 gr) all purpouse flour
  • 1/2 C (1.50 oz) (42 gr) unsweetened cocoa powder
  • 1/2 tsp (0.088 oz) (2.5 gr) baking powder
  • 1/2 tsp (0.088 oz) (2.5 gr) baking soda
  • 1/2 tsp (0.088 oz) (2.5 gr) salt
  • 1/2 C (4 fl oz) (120 ml) boiling water
  • 1/2 tsp instant coffee (soluble)
  • 1/2 C (4 fl oz) (120 ml) vegetable oil, soft flavored (sunflower, corn, etc.)
  • 1/2 C (3.50 oz) (100 gr) white sugar
  • 1/2 C (3.50 oz) (100 gr) brown sugar
  • 2 eggs, big
  • 1 tsp (0.17 fl oz) (5 ml) vanilla extract
  • 1/2 C (4 fl oz) (120 ml) buttermilk
For the kinder bueno filling:
  • (2.80 oz) (2.80 oz) (80 gr) hazelnut cream, unsweetened
  • (2.80 oz) (80 gr) white chocolate, melted
  • 1 tbsp (0.26 oz) (7.5 gr) milk powder
For the frosting and to assemble:
  • 3.50 oz (3.50 oz) (100 gr) semisweet chocolate, or dark
  • 1/2 C (4 fl oz) (120 ml) whipping cream
  • 3/4 C (7.65 oz) (217 gr) nutella, at room temperature
  • 4 pieces kinder bueno chocolate, cut into single pieces (each separate square with filling)

Equipment

Method
 

For the cupcakes:
  1. Preheat oven to 356º F (180° C). Place cupcake liners in a 12 cupcake pan. Also, in a medium bowl, sift the flour with the cocoa powder, baking powder, baking soda and salt. Mix with a spoon and set aside.
  2. Add the instant coffee to the boiling water and stir with a spoon to dissolve. Set aside until needed.
  3. Separately, in a large bowl add the oil with the two types of sugar, the eggs, the vanilla extract and the buttermilk. Beat with a hand whisk for 2 minutes until the mixture is light and fluffy. You can also use an electric mixer for all this.
  4. Add in the flour mixture in two separate additions, beating for 10 seconds after each addition to get a smooth batter. Finally, add the boiling coffee and beat just until it is integrated into the mixture.
  5. Carefully pour the mixture into the 12 muffin cups filling each one to 3/4 of its capacity. Bake the cupcakes at 356º F (180° C) for approximately 18 minutes or until a wooden toothpick comes out clean when inserted.
  6. Once ready, take the cupcakes out of the oven and let them cool down completely before decorating.
For the kinder bueno filling:
  1. In a medium bowl add all the ingredients and mix with a spoon until smooth.
For the frosting and finish:
  1. To make the frosting, place the chocolate with the whipping cream in a large microwave safe bowl. Melt in the microwave for 30-second intervals, i.e., put it in the microwave for 30 seconds and take it out after this time to mix a little with a spoon. Repeat the process until the chocolate is completely melted, which prevents it from burning.
  2. Once the chocolate is melted, add the nutella to the same bowl and beat with a hand whisk until you get a very smooth mixture. Cover the bowl with plastic wrap and refrigerate the frosting for 1 hour. When this time has passed, beat it with an electric mixer for 2-3 minutes until the frosting is fluffy, smooth and thick enough to decorate the cupcakes.
  3. Once the frosting has a creamy but firm consistency, place it in a piping bag with a star or round piping tip and refrigerate until needed.
  4. Separately, with a small knife or cupcake corer, carefully remove the center of the cupcakes and set aside. Fill each cupcake with 2 teaspoons of the kinder bueno filling and then place the removed piece on top of each cupcake.
  5. Decorate the cupcakes with the frosting as you prefer. Then place a piece of the kinder bueno chocolate on top of the frosting of each cupcake and that's it!

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