Nutella-filled white chocolate sponge, topped with whipped cream and cream cheese based light and fluffy frosting with little Nutella swirls… These are amazing, and the frosting is the best thing you will ever eat.
The ultimate solution to a tough bench day!
Kinder Bueno Cupcakes
For 12 of them you will need…
For the cake
- 225 g butter
- 225 g sugar
- 3 eggs
- 3 tbsp milk
- 100 g white chocolate, melted
- 225 g self-raising flour
- 1 jar of Nutella
First preheat the oven to 160 °C fan and line a 12-hole cupcake tin.
For the white chocolate sponge, cream together butter, sugar, eggs and milk, then pour in the melted white chocolate and mix. Finally, blend in the flour until just combined.
Fill the cupcakes to around 1/3 with cake mix, then add a teaspoon of Nutella (or a bit more, ok…) and finally cover with more cake mix until the liners are almost full. Bake for 15 to 18 minutes.
For the nutella-swirled, whipped cream and cream cheese frosting
- 200 g whipping cream
- 110 g cream cheese
- 60 g powder sugar
- a pinch of salt
- 1/2 tsp vanilla extract
- Kinder Bueno bars, broken into quarters
Whip the cream with a mixer until it forms stiff peaks. In another bowl, beat the cream cheese to soften it, before blending in the sugar, salt and vanilla until fully combined and creamy. Fold whipped cream into cream cheese mixture, then beat with the mixer until it’s fully combined and fluffy. For the nutella marble effect, drop a few teaspoons of Nutella into the mix and run a knife through it several times. Fill a piping bag with the frosting, chill the bag for 15 minutes to firm it up, and then pipe on the cupcakes with a closed star tip.
Store the frosted cupcakes in the fridge and decorate them with a Kinder Bueno piece just before serving!