Kinder Bueno Cupcakes

For 25 years of Kinder Bueno, I was surprised to receive no less than 25 packets of these cakes. Wow!!!
Now we have to find nice ways to use them.

The idea of ​​cupcakes quickly imposed itself. Besides, it’s been a while since I’ve done one and I miss it. I still love cupcakes so much. It’s quick to make, very simple and it always seduces.
The cake is flavored with chocolate and hazelnuts. The filling is a ganache whipped with Kinder Bueno. Just melt them in the cream. Once very cold, and whipped, you get a very light mousse with the good taste of Kinder Bueno.

Young and old love it!


Kinder Bueno Cupcakes:

Whipped ganache:

5 packets of Kinder Bueno
275g full cream

Start by reserving 10 squares taken from the edges. They for decoration.

Mix 150 g of Kinder Bueno
Add 120 g of cream and melt everything in the microwave in 20 second increments.
Mix well then add the rest of the cold cream.

Film and keep cool for a few hours.


Chocolate hazelnut cakes:
(According to Marmiton)

150g dark chocolate
80g butter
3 eggs
80g sugar
60g flour
1 tsp baking powder
50g hazelnut powder
3 tbsp of milk

Preheat the oven to 180°C (without convection).

Melt the chocolate and the butter in the microwave.

Whisk eggs and sugar.
Add flour and yeast. To mix together.
Add hazelnut powder.
Add the milk and then the melted chocolate. To mix together.

Divide the batter into 10 cases placed in muffin tins.

Cook for about 25 minutes.

Let cool completely.

Take the ganache out of the fridge and whip it like whipped cream.
Place the mousse in a piping bag fitted with a fluted tip and distribute the mousse over the cold cakes.
Decorate with a reserved piece of Kinder Bueno and optional chocolate flakes.

Keep refridgerated.

To finish: I always use quality boxes, say “the real boxes”. They are a bit more expensive than others, but will pay you back. Thicker, they remain perfect when cooked. I hate to see the cases rub off and lose their color on the cakes.


For all muffins, I use my oven without convection. I don’t know if everyone has the same problem, but my cakes tend to puff up in a weird and ugly way. Without rotating heat, they have a nice domed shape.


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