Kinder Beuno Cupcakes

These Kinder Bruno cupcakes are always the first item to sell out when I do events, but I realised the other day that I hadn’t shared the recipe with you.

Trust me when I tell you, once you’ve baked these, you’ll want to bake them every week! They’re so simple to make but absolutely addictive, and they look a lot fancier than they actually are.

Jump to recipe

---

The Sponge

The sponge recipe for this one is incredibly simple. We’re mostly sticking to our 1:1:1 ratio recipe like usual with just the small addition of cocoa powder.

---

The Decoration

The decoration for these cupcakes is super simple. We’re going to make a kinder chocolate buttercream and just top it with half a kinder beuno. For your buttercream, it’s similar ratios to usual but with 50g of melted kinder chocolate mixed in. You may find this buttercream is a little stiffer, so go gentle with the icing sugar, and don’t be afraid to thin it with a bit of milk.

---

Method:

1. Line your cupcake tray with 6 cases and pre heat your oven to 160c Fan

2. Cream your butter and sugar together until it has lightened in colour and looks fluffy

3. Add your eggs, flour and cocoa powder and mix by hand until it’s all fully incorporated

4. Split your batter evenly between your cases and pop them in the oven to bake for 22-25 minutes

5. Take your cupcakes out of the oven, you’ll know they’re ready when they spring back when pressed

6. Leave your cupcakes to cool

7. Melt your kinder chocolate bars in the microwave or over a Bain Marie

8. Whilst it’s cooling, make your buttercream. Whip up your butter until it’s lighter in colour then gradually add your icing sugar

9. Once it’s fully mixed, pour in your melted kinder chocolate and fold this in

10. Add your buttercream to a piping bag with a star shaped tip

11. Pipe on your buttercream and then top each cupcake with half a stick of kinder beuno

12. Serve and enjoy!

*These cupcakes will keep for about 3 days at room temperature