Chocolate Cupcakes with Bueno

These decadent Nutella Bueno Cupcakes transform simple chocolate cupcakes into an extraordinary treat with the addition of creamy Nutella buttercream and Kinder Bueno pieces. Perfect for chocolate lovers, these cupcakes deliver a wonderful balance of chocolate sponge, hazelnut chocolate frosting, and crispy wafer texture.

I first made these cupcakes for my nephew's birthday party, and they disappeared faster than any other dessert. Now they're requested for every family gathering, and I always make extra because everyone wants seconds.

Ingredients

• Baking spread or butter the foundation for a moist sponge, make sure it's properly softened for easy creaming
• Caster sugar creates a lighter texture than granulated sugar, ensuring a soft and fluffy cupcake
• Eggs provide structure and richness, room temperature eggs incorporate better
• Self raising flour makes the cupcakes rise perfectly without additional leavening agents
• Cocoa powder use Dutch processed for a deeper chocolate flavor in the sponge
• Baking powder gives extra lift to create perfectly domed cupcakes
• Butter for buttercream use unsalted for better control of sweetness, ensure it's properly softened
• Icing sugar creates silky smooth buttercream, sift it first to avoid lumps
• Nutella the star ingredient that gives the frosting its distinctive hazelnut chocolate flavor
• Milk adjusts the consistency of the buttercream for perfect piping
• Kinder Bueno pieces adds texture and visual appeal while complementing the hazelnut flavor
• Chocolate sprinkles optional but adds extra texture and chocolate intensity

Step-by-Step Instructions

Prepare Your Equipment

Preheat your oven to 160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases. Make sure your cupcake cases are high quality so they retain their color and shape during baking. The correct temperature ensures even baking without drying out the cupcakes.

Create The Cupcake Base

Beat the softened butter and caster sugar together until pale and fluffy. This usually takes about 3 to 4 minutes with an electric mixer. The mixture should change to a lighter color and increase in volume. This creates air pockets that give your cupcakes their tender texture.

Add The Eggs

Incorporate the eggs one at a time, mixing well after each addition. If the mixture looks like it might curdle, add a tablespoon of your measured flour between eggs. Proper egg incorporation ensures a consistent texture throughout your cupcakes.

Combine Dry Ingredients

Gently fold in the self raising flour, cocoa powder, and baking powder using a spatula or the lowest setting on your mixer. Stop mixing as soon as no dry patches remain to avoid developing too much gluten which could make your cupcakes tough.

Bake To Perfection

Divide the batter evenly between 12 cupcake cases, filling each about two thirds full. Bake for 20 to 25 minutes or until they spring back when lightly touched and a skewer comes out clean. Allow to cool completely on a wire rack before frosting.

Create Nutella Buttercream

Beat the butter alone for 2 to 3 minutes until pale and creamy. This initial step creates the lightest buttercream. Add the sifted icing sugar in batches, then mix in the Nutella and milk until smooth and fluffy. The buttercream should hold its shape but be soft enough to pipe.

Decorate Your Cupcakes

Pipe or spread the buttercream onto completely cooled cupcakes using your preferred technique. Top each cupcake with a Kinder Bueno piece, pressing gently into the frosting. Add chocolate sprinkles if desired for extra texture and visual appeal.

Bookmark

The Nutella is truly what makes these cupcakes special. I discovered that beating the butter first before adding the Nutella creates the perfect texture that pipes beautifully and maintains its shape. My family fights over who gets to lick the buttercream bowl every single time I make these.

Perfect Piping Techniques

For bakery style cupcakes, chill your buttercream for 15 minutes before piping. This helps it hold its shape better, especially in warmer kitchens. Use a large star tip for the classic swirl, starting from the outside edge and working your way to the center with steady pressure. If you want to create height, build up in layers rather than trying to pipe too high in one go. For beginners, a simple spatula spread with a Bueno piece on top still looks impressive.

Make Ahead Options

These cupcakes work beautifully for advance preparation. You can bake the sponges up to two days ahead and store them in an airtight container at room temperature. The buttercream can be made a day ahead and refrigerated. Just bring it back to room temperature and whip it again briefly before using. Fully decorated cupcakes are best enjoyed within 24 hours for the freshest taste and optimal Bueno crispness, though they remain delicious for up to three days.

Flavor Variations

While the classic Nutella and Bueno combination is hard to beat, this recipe provides an excellent base for creativity. Try substituting the Nutella with Biscoff spread for a spiced caramel version, topped with crushed Biscoff cookies. For a minty twist, add a few drops of peppermint extract to the buttercream and top with After Eight chocolates. White chocolate lovers can use white chocolate spread in the buttercream and decorate with Kinder Schoko-Bons. The chocolate sponge base pairs wonderfully with nearly any sweet flavor.

Recipe FAQs

→ Can I make these cupcakes without Nutella?

Yes, you can substitute the Nutella with another chocolate hazelnut spread or even plain chocolate buttercream. For a different flavor profile, try white chocolate or vanilla buttercream instead.

→ How do I know when the cupcakes are properly baked?

Insert a thin skewer into the center of a cupcake - it should come out clean when they're done. The cupcakes should also spring back when lightly pressed on top, and the edges may start to pull away from the sides of the cases.

→ Can I freeze these cupcakes?

Yes, you can freeze the unfrosted cupcakes for up to 3 months in an airtight container. Thaw at room temperature before adding the buttercream. It's best not to freeze decorated cupcakes as the Bueno pieces and buttercream texture may change.

→ What can I use instead of Kinder Bueno for decoration?

If Kinder Bueno isn't available, try other chocolate bars like Ferrero Rocher, Kinder chocolate, chocolate wafers, or even crushed chocolate cookies. Hazelnut brittle or praline would also complement the Nutella flavors beautifully.

→ Why is my buttercream too runny?

This could be due to over-mixing, adding too much milk, or using butter that's too warm. If your buttercream is runny, refrigerate it for 15-20 minutes, then mix again. You can also add more sifted icing sugar, a tablespoon at a time, until you reach the desired consistency.

→ Can I make these cupcakes in advance?

Yes, you can make the cupcakes a day ahead and store unfrosted in an airtight container. The buttercream can also be prepared in advance and refrigerated - just bring to room temperature and whip again before using. For best presentation, add the Bueno pieces just before serving.