Chocolate Kinder Bueno Cupcakes

I really like taking flavor combinations from other well-known foods and turning them into baked goods. For example, I made Strawberries and Cream Bars, Almond Joy Cookies, and Chocolate-Dipped Strawberry Cupcakes, just to name a few. I think it’s a cool way of using flavor combinations that are already known to work and applying them to a different form. So, these are supposed to mimic Kinder Bueno bars, which are mainly sold in Europe but a lot of people at least know about them. I think they do a great job at mimicking them.

The weird stuff in the middle of the cupcake is way more appetizing than it looks, I promise. It’s supposed to be a copycat recipe for the filling inside a Kinder Bueno and it does a great job at recreating that taste. It’s a very simple recipe – mostly made up of hazelnuts and white chocolate. I never would’ve thought of white chocolate being in that filling, but once you taste it you’ll realize that it definitely does.

The rest of the cupcake is fairly straightforward. Just a chocolate cupcake recipe with a Nutella frosting. I used the same chocolate cupcake recipe as I used here because I remember it being extremely moist, chocolatey, and just delicious. The frosting is a great recipe for two reasons. One, you can actually taste the Nutella. A lot of times in baked goods, the Nutella is overshadowed by other ingredients and you really can’t taste it, but not in this frosting recipe. The other reason I really like it is because it doesn’t make too much frosting, like almost every other recipe on the planet does (I’ve found). It leaves a perfect amount for each cupcake.

So, assuming you like Kinder Bueno candy bars (who doesn’t, they’re amazing), you will love these cupcakes. Happy baking!

Chocolate Kinder Bueno Cupcakes

Prep Time: 1 hour, 15 minutes

Cook Time: 14 minutes

Total Time: 1 hour, 30 minutes

Yield: 12 cupcakes

Chocolate Kinder Bueno Cupcakes

Rich chocolate cupcakes filled with a Kinder Bueno copycat filling, then frosted with a creamy Nutella frosting to mimic the European Kinder Bueno candy bar.


  • ½ cup hot coffee
  • ½ cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • ¾ cup granulated sugar
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ½ cup whole milk
  • ¼ cup vegetable oil
  • 1 large egg
  • 1 tsp. vanilla
  • 60g hazelnuts
  • 4 ounces (340g) white chocolate chips
  • 4 tsp. vegetable oil
  • ½ tsp. vanilla extract
  • ½ cup (1 stick; 4 ounces) butter, softened*
  • 1 cup (125g) confectioners' sugar
  • ¼ cup + 2 Tbsp. (111g) Nutella
  • 2 Tbsp. milk
  • ¼ tsp. salt


    Make the cupcakes:
  1. Preheat the oven to 400°F. Line a 12-cup muffin tin with paper liners; set aside.
  2. In a large liquid measuring cup, mix together the coffee and cocoa powder.
  3. In another, separate liquid measuring cup, combine the milk, vegetable oil, egg, and vanilla.
  4. In the bowl of a stand mixer fitted with the whisk attachment, mix together the flour, sugar, baking powder, baking soda, and salt. Slowly add in the cocoa powder mixture with the mixer running on low speed, then add in the milk/oil mixture with the mixer still running. Whisk just until combined. The mixture will be very wet.
  5. Divide the batter up evenly between the cupcake liners and bake in the preheated oven for about 14 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
    Make the filling:
  1. In the already preheated oven, roast the hazelnuts in a single layer on a baking sheet for about 10 minutes, or until the hazelnuts look golden and the kitchen smells of roasted hazelnuts.
  2. Carefully rub the hazelnuts back and forth in a kitchen towel to get the skins off. Do this several times in batches until all the hazelnuts skins have been rubbed off. It probably won't be perfect and that's fine, some hazelnuts skins just don't want to come off. If possible, choose the best ones (while still fulfilling 60g).
  3. Melt the white chocolate in 30-second increments in a heatproof bowl in the microwave, stirring in between each increment until completely smooth and melted.
  4. Place the hazelnuts in a food processor and process until very fine (it will be very loud!). Add the vegetable oil and vanilla extract and process until it is a thick paste.
  5. Take off the lid of the food processor and scrape all the melted white chocolate into the food processor. Pulse for a few seconds until all the white chocolate is combined, scraping the sides when necessary.
    Make the frosting:
  1. In the bowl of a stand mixer, beat the butter until smooth. Add the confectioners sugar on low speed, then increase speed to medium-high and beat until light and fluffy, about 2 minutes.
  2. Add the Nutella and mix well, then add the milk and salt and beat on high speed, stopping to scrape the sides when necessary. Add more milk or confectioners sugar to reach the desired consistency, but it is a fairly light frosting (not stiff), which is the way I prefer it.
    Assemble the cupcakes:
  1. Using a cupcake corer or a paring knife, cut a whole in the middle of each cupcake and remove the section. Leave the cake part next to the cupcake, then repeat for all the cupcakes (I find it easier to do all the cupcakes at the same time instead of assembling individually, but you can do either).
  2. Fill the inside of the cupcake with the hazelnut-white chocolate filling, then place only part of the original cupcake section back on (you won't fit the whole section since you filled the cupcake). Repeat for each cupcake.
  3. Place the frosting in a piping bag, fitted with a tip if you'd like. Frost each cupcake however you'd like. This doesn't make a ton of frosting, so keep that in mind so you're not left with no frosting at the end, but it still makes plenty for each cupcake. The rose I did on each cupcake used just enough frosting.


*If you used salted butter in the frosting, omit the salt in the frosting.

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