Kinder Bueno Cupcakes



Kinder Bueno Cupcakes taste amazing. They feature chocolate-hazelnut cupcakes, a Kinder Bueno filling and frosting made with Kinder Bueno to retrieve the delicate flavor of this unique chocolate bar.

Kinder Bueno Cupcakes with pink napkin

These Kinder Bueno cupcakes are as good as they sound. When I think Kinder Bueno, the first flavors which come to mind are hazelnut and chocolate. The creamy hazelnut filling was the starting point for me to create these delicious cupcakes with a Kinder Bueno Frosting. If you like these flavors, you’ll love these Kinder Bueno Cupcakes.

a couple of kinder bueno cupcakes from top view

These decadent Kinder Bueno Cupcakes are made from scratch. The cupcake is well balanced between cocoa powder, ground hazelnuts, and a small amount of Nutella to taste like the candy bar.

The Kinder Bueno filling is just amazing. Added melted Kinder Bueno in the filling is the big PLUS instead of trying to replicate the flavor.

Why you’ll love these Kinder Bueno Cupcakes 

  • There are delicious cupcakes. I shouldn’t say more, but also:
  • The hazelnut chocolate cupcakes are easy to bake
  • The Kinder Bueno filling/frosting is made with Kinder Bueno, so it tastes like Kinder Bueno
  • Elevate your cupcakes with this amazing filling
  • These Kinder Bueno Cupcakes are showstoppers, perfect if you are looking for birthday cupcake ideas
  • Kinder cupcakes are always a win with kids

Note about ingredients 


Ground hazelnuts. Can’t find them: In your food processor, ground roasted, skinned hazelnuts until a sandy texture. Don’t overmix or you will end up with hazelnut butter. Ensure to use roasted hazelnuts to bring out much of their flavor.

Nutella: a tiny amount to taste like the candy bar. Don’t be tempted to add more otherwise, the batter won’t be light anymore. You can use any chocolate-hazelnut spread.

Cocoa powder: I used Dutch-processed cocoa powder.

Kinder Bueno Filling/Frosting

It’s a twist from a namelaka cream made with milk, heavy cream (double cream), gelatine, and Kinder Bueno instead of classic chocolate.

Gelatine: I use gelatine powder, strength: 200 bloom. I use a kitchen scale with readabilities of 0.01g to get precise weighing.

Not all gelatines are equal, so check your gelatine strength before. If you need help to adjust the gelatine, check this recipe, section ” How to adjust the quantity of gelatine?”

Milk: whole milk or 2% fat.

Heavy cream: 30 – 36% milk fat minimum (also called double cream in some countries)

Kinder Bueno: 6 pairs of 2 bars for the filling/frosting and 1 pair of 2 bars to decorate

Full instructions are at the bottom of the page. Get all measurements, ingredients, and instructions in the printable version at the end of this post.

5 kinder buenos cupakes on marble board

Tips to make the Kinder Bueno Cupcakes

  • Start with the frosting as it needs to set for 6 hours.
  • When you’re ready to add the gelatine, make sure the cream is not too hot, it could affect the gelatine.
  • Ingredients at room temperature to prepare the cupcakes.
  • Ensure the cupcakes are completely cooled before processing to the assembly.
  • If you don’t have a cupcakes corer, use an apple corer to make the hole.
  • Place a quarter of Kinder Bueno for decoration, only when ready to serve the cupcakes, otherwise they will absorb moisture.
kinder bueno cupcakes in process


How to store the Kinder Bueno Cupcakes?

Store them in an airtight container in the refrigerator for up to 2 days

Can we make these cupcakes ahead of time?

  • You can prepare the cupcakes (without the frosting) 2 days in advance. Then, store them in an airtight container.
  • You can also start the frosting one day in advance. But whip the Kinder Bueno cream and decorate your cupcakes a few hours before serving. Once the cupcakes are decorated, they are at their best. After 8 hours, a skin starts to develop on the frosting.

Can we freeze the cupcakes?

The cupcakes themselves freeze very well. However, freeze the cupcakes before assembling, without the filling and frosting. Wrap with plastic wrap, and place in an airtight container. Freeze for up to a month. When ready to use, fill and frost when they’re thawed.

What can we do with the leftover waffles (from Kinder Bueno Bars)?

I made truffles. After you pushed the mixture through the sieve and remove the waffle bites, keep the leftover waffle mixture. Place it in the fridge until set. Once chilled, the texture should be soft but firm enough to roll into balls. Form the balls and place them in the freezer for 15-20 minutes. Then dip the balls in melted chocolate. Chill until the chocolate is set.

inside view of the kinder bueno cupcakes

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Kinder Bueno Cupcakes

  • Prep time: 30 minutes
  • Cook time: 30 minutes
  • Total time: 6 hours
  • Serves: 8

Kinder Bueno Cupcakes taste amazing. They feature chocolate-hazelnut cupcakes, a Kinder Bueno filling, and frosting made with Kinder Bueno to retrieve this delicate flavor of this unique chocolate bar.



  • 2 tablespoons Nutella
  • 100 g (1/2 cup) caster sugar
  • 2 eggs
  • 95 ml (1/3 cup + 1 tbsp) milk
  • 90 ml (1/2 cup) vegetable oil, neutral flavor
  • 125 g (1 cup) all-purpose flour
  • 25 g (1/4 cup) Dutch process cocoa powder
  • 50 g (1/2 cup) ground hazelnuts
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda


  • 3.6 g (1 tsp + 1/8 tsp) gelatine powder - Strength 200 Bloom
  • 20 ml (1 tbsp + 1 tsp) cold water
  • 250 g (6 pairs x 2 bars) Kinder Bueno Bars
  • 120 ml (1/2 cup) milk
  • 240 ml (1 cup) heavy cream


  • 1 pair x 2 bars Kinder Bueno Bars



  • 1)

    Preheat the oven to 170C (340F), fan off. Line 8 muffin tins with muffin cases.

    In a small bowl, place the Nutella and microwave for 10 seconds until a runny consistency. It will be easier to mix into the batter. Set aside.


  • 2)

    In a large mixing bowl, add the sugar and egg. With a hand whisk, whisk until combined.

  • 3)

    Add milk, vegetable oil, and melted Nutella (slightly cooled, it should be runny but not hot). Stir until combined.

  • 4)

    Add the flour, cocoa powder, ground hazelnuts, baking powder, and baking soda. Mix until combined but do not over-mix.

  • 5)

    Distribute the batter among the muffin tins, 2/3 full. Bake for 20-22 minutes until a toothpick inserted into the center comes out with a few crumbs.

    Remove from the oven and let them in their tin for 5 min. Then, transfer the cupcakes into a cooling rack to cool completely.


  • 1)

    Start to bloom the gelatine: In a small bowl, pour the cold water, sprinkle the gelatine, give a stir, and set for a few minutes until the gelatine is bloomed. Or refer to your package instructions. Set aside.

  • 2)

    Place the Kinder Bueno bars in a medium saucepan. Mash the bars with a fork.

  • 3)

    Add the milk to the saucepan with the mashed Kinder Bueno. On medium heat, melt the Kinder Bueno. With a flexible spatula, occasionally stir until the chocolate bars are fully melted.

  • 4)

    Pour the melted Kinder Bueno through a sieve suspended over a medium-sized bowl. With a rubber spatula, push the mixture to get it through the sieve and remove the waffle bites. (Keep the waffles to make truffles, see post blog, section FAQ).

  • 5)

    Return the chocolate mixture to the saucepan. Add the heavy cream. With a flexible spatula, stir until it blends together and it’s slightly warmed but not too hot.

  • 6)

    Remove from the heat, add the bloomed gelatine into the warm chocolate mixture and stir until fully dissolved and incorporated.

  • 7)

    Pour the Kinder Bueno Cream into a shallow dish and cover with plastic wrap, making sure to touch the surface to avoid skin developing on the top.

    Note: The cream is very runny at the stage. Place in the fridge for 6 hours or overnight.


  • 8)

    The next day or when the cream is set: with a flexible spatula, soften the cream. Then, place it in a large bowl, and with a hand mixer fitted with the whisk attachment, start to whip on low speed. Gradually increase the speed and whip until medium- stiff peaks. Do not overwhip.


  • 1)

    Once the cupcakes are fully cooled, use a cupcake corer to remove the center: go down through the top without hitting bottom.

  • 2)

    Then, fill a piping bag with 1/3 of the frosting to fill the cupcakes. (You don’t need a tip, cut the end of the bag)

  • 3)

    Then, place the remaining Kinder Bueno Frosting in a piping bag fitted with a closed star piping tip and decorate the cupcakes.

    Note: I had enough frosting to fill and decorate the cupcakes like in the pictures. If you want a larger decoration, you may be short of frosting.

  • 4)

    Place a quarter of Kinder Bueno when ready to serve (not before, they will absorb moisture)


– US/UK baking spoon, standard size: teaspoon: 5ml / tablespoon: 15ml / cup: 240ml
– I used an aluminun cupcakes tray
– I use a kitchen scale with readabilities of 0.01g to get precise weighing for the gelatine.
– Any leftovers: up to 2 days in the refrigerator.
– Scroll back to read tips and frequently asked questions within the blog post that you might find helpful

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