Nutella Bueno Cupcakes
Ingredients:
For the Chocolate Cupcakes:
125g unsalted butter (softened)
125g caster sugar
2 large eggs
100g self-raising flour
25g cocoa powder
1/2 tsp baking powder
1 tsp vanilla extract
2 tbsp milk
Filling:
Nutella (about 1 tsp per cupcake)
For the Nutella Buttercream:
150g unsalted butter (softened)
300g icing sugar
4–5 tbsp Nutella
1–2 tbsp milk (if needed for consistency)
Decoration:
Kinder Bueno bars (chopped into small pieces)
Optional: Chocolate drizzle, chopped hazelnuts, or Ferrero Rocher
👩🍳 Instructions:
1. Bake the cupcakes:
Preheat oven to 180°C (160°C fan) / 350°F.
Line a 12-hole cupcake tray with paper cases.
Cream butter and sugar together until light and fluffy.
Beat in the eggs one at a time, then add vanilla extract.
Sift in flour, cocoa powder, and baking powder. Fold together gently.
Stir in the milk to loosen the batter.
Spoon into cases, filling 2/3 full. Bake for 18–22 minutes or until a skewer comes out clean.
Let them cool completely.
2. Fill with Nutella:
Once cool, use a knife or cupcake corer to remove a small section from the center.
Fill the hole with Nutella (easiest with a piping bag or teaspoon).
Replace the top piece of cake (trimmed if needed).
3. Make the buttercream:
Beat the butter until creamy (2–3 mins).
Add icing sugar in batches, beating well.
Mix in Nutella until smooth.
Add milk a little at a time until desired piping consistency is reached.
4. Decorate:
Pipe buttercream onto each cupcake using a star nozzle.
Top with chunks of Kinder Bueno.
Optional: Drizzle melted chocolate and sprinkle with crushed hazelnuts.