Bueno Chocolate Hazelnut Cupcakes (Printable Version)
Moist chocolate cupcakes topped with Nutella buttercream and decorated with Kinder Bueno pieces for an irresistible dessert.
# Ingredients:
→ For the sponge
01 -
175 g softened unsalted butter or baking spread
02 -
175 g caster sugar
03 -
3 large eggs
04 -
150 g self-raising flour
05 -
25 g cocoa powder
06 -
¼ tsp baking powder
→ For the buttercream
07 -
150 g softened unsalted butter
08 -
300 g icing sugar
09 -
200 g Nutella
10 -
2-3 tbsp milk
→ For the decoration
11 -
12 Kinder Bueno pieces
12 -
Chocolate sprinkles (optional)
# Steps:
01 -
Pre-heat your oven to 160°C Fan/350°F/Gas Mark 4 and line a cupcake tin with paper cases.
02 -
Using an electric mixer, cream together the softened butter and caster sugar until light and fluffy.
03 -
Incorporate the eggs one at a time, mixing thoroughly after each addition.
04 -
Gently fold in the self-raising flour, cocoa powder and baking powder until just combined.
05 -
Divide the mixture evenly between the cupcake cases and bake for 20-25 minutes or until a skewer inserted into the center comes out clean. Transfer to a wire rack to cool completely.
06 -
Using an electric whisk or stand mixer with paddle attachment, beat the butter alone for 2-3 minutes until smooth and creamy. Add the icing sugar, Nutella and milk, mixing until smooth. Add more milk if the buttercream is too stiff.
07 -
Pipe or spread the buttercream onto the cooled cupcakes. Top each with a Kinder Bueno piece and sprinkle with chocolate strands if desired.
08 -
Keep in an airtight container in a cool place. Consume within 3 days.
# Notes:
01 -
For the best buttercream texture, ensure the butter is properly softened but not melted.
02 -
Allow cupcakes to cool completely before decorating to prevent buttercream from melting.