Nutella Bueno Cupcakes
Prep Time: 25 minutes
Bake Time: 18–22 minutes
Cool + Decorate: 30+ minutes
Yields: 12 cupcakes
Ingredients
For the Chocolate Cupcakes:
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk (or milk + 1 tsp vinegar)
1/2 cup vegetable oil
2/3 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
Optional: 1/2 tsp instant coffee powder (enhances chocolate flavor)
Filling:
1/2 cup Nutella (or more to taste)
🧁 Nutella Buttercream Frosting:
1 cup (2 sticks) unsalted butter, softened
2 cups powdered sugar (more if needed)
1/2 cup Nutella
1–2 tbsp heavy cream or milk
Pinch of salt
Optional: 1 tsp vanilla extract
Toppings:
Kinder Bueno bars, chopped
Chocolate drizzle or hazelnut sprinkles (optional)
Instructions
1. Make the Cupcakes:
Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a bowl, sift together flour, cocoa, baking soda, and salt.
In a separate bowl, whisk together buttermilk, oil, sugars, eggs, vanilla, and coffee powder (if using).
Add dry ingredients to wet and mix until just combined.
Fill cupcake liners 2/3 full and bake for 18–22 minutes or until a toothpick comes out clean.
Cool completely on a wire rack.
2. Core and Fill:
Once cool, use a cupcake corer or small knife to remove a bit of the center of each cupcake.
Fill each hole with about 1 teaspoon of Nutella (you can warm it slightly for easier piping).
3. Make the Frosting:
Beat butter until light and creamy, about 3–5 minutes.
Add powdered sugar gradually, then Nutella, vanilla (if using), and salt.
Add cream/milk 1 tbsp at a time until you reach a smooth, pipeable consistency.
4. Frost and Decorate:
Pipe frosting onto filled cupcakes using a large star tip (like Wilton 1M).
Top with a chunk of Kinder Bueno and drizzle with melted chocolate or extra Nutella if desired.