These Nutella Bueno Cupcakes are the definition of indulgence—rich chocolate sponge meets creamy, Nutella-laced buttercream, all topped with crispy pieces of Kinder Bueno for that iconic crunch. They’re the kind of treat that stops people mid-bite with a “Wait, what is in this?” Perfect for birthdays, bake sales, or just treating yourself because… why not?
Whether you’re a long-time Nutella lover or just here for the chocolate, these cupcakes are designed to hit every sweet spot. And yes, they’re just as fun to decorate as they are to eat.
The Magic of Nutella + Kinder Bueno
If you’ve never baked with Nutella, you’re in for a treat. This velvety hazelnut-chocolate spread does double duty—both flavoring and enriching the buttercream with its smooth, creamy texture. Pair that with Kinder Bueno bars (aka, crispy, hazelnut-filled chocolate wafers from heaven), and you’ve got a dessert that’s bursting with flavor and texture in every bite.
Standout Ingredients
Let’s talk about what makes these cupcakes shine:
- Softened Butter or Baking Spread: Whips up light and fluffy when creamed with sugar. If you’re dairy-free, try a plant-based baking block—it works beautifully.
- Caster Sugar: Dissolves easily, which gives you a finer crumb. Granulated sugar can work in a pinch, but the texture might be slightly coarser.
- Eggs: Help bind the batter and create that moist, tender sponge. Room temperature eggs blend more smoothly into the mix.
- Self-Raising Flour + Cocoa Powder: The classic cupcake base gets a chocolatey upgrade. The bit of baking powder ensures a gentle rise, keeping them light rather than dense.
- Nutella: Not just for toast—this is what makes the buttercream stand out. You get that hazelnut-cocoa depth without needing extra flavoring.
- Kinder Bueno Bars: Break them up and pop a piece on each cupcake—this adds crunch, creaminess, and serious visual appeal.
- Optional Sprinkles: Because sprinkles never hurt anyone. Chocolate strands or even crushed hazelnuts can take the look to the next level.
Step-by-Step Instructions (Like You’re Baking with a Friend)
1. Preheat & Prep
First things first, set your oven to 160°C fan (that’s 350°F or Gas Mark 4). Line your cupcake tin with paper cases—this recipe makes 12.
2. Cream the Butter and Sugar
In a mixing bowl, beat the softened butter (or baking spread) with the caster sugar until it’s light and fluffy. A hand or stand mixer will save your arms here.
3. Add the Eggs
Crack in the eggs one at a time, mixing well after each addition. Your batter should look smooth and a little silky at this point.
4. Fold in the Dry Ingredients
Sift in the self-raising flour, cocoa powder, and baking powder. Fold gently to keep the batter airy—don’t overmix or the cupcakes might turn out tough.
5. Fill the Cases & Bake
Divide the batter evenly between your cupcake cases—about two-thirds full. Bake for 20–25 minutes. They’re done when a toothpick poked in the center comes out clean.
6. Let Them Cool
Pop the cupcakes onto a cooling rack and give them time to cool completely before you frost. Warm cakes + buttercream = slippery mess.
7. Make the Buttercream
Whip your butter solo first for a few minutes until it’s super creamy. Then add icing sugar (in batches, to avoid a sugar cloud), Nutella, and 2 tablespoons of milk. Beat until smooth and fluffy. If it feels too thick, add that extra tablespoon of milk.
8. Decorate Like a Pro
Pipe the buttercream high or swirl it on with a knife—your call. Top with a chunk of Kinder Bueno and finish with a sprinkle of chocolate strands if you’re feeling extra.
Quick Decorating Tip
Want bakery-style swirls without a piping bag? Use a large zip-top bag and snip one corner for a DIY version. For extra flair, drizzle with melted chocolate before adding the Bueno on top.
How to Store (If They Even Last That Long)
These cupcakes keep best in an airtight container at room temperature for up to 3 days. If your kitchen is warm, pop them in the fridge, but let them come to room temp before eating for the best texture.
Got leftovers (lucky you)? You can even slice one in half, warm it in the microwave for 10 seconds, and add a scoop of vanilla ice cream—dessert 2.0.
Ready to impress? These Nutella Bueno Cupcakes aren’t just another chocolate treat—they’re a full-blown flavor celebration. Happy baking!
Nutella Bueno Cupcakes
Ingredients
For the Cupcake Sponge
- 175 g Butter (or Baking Spread), softened, unsalted
- 175 g Caster Sugar
- 3 large Eggs Room temperature
- 150 g Self-Raising Flour
- 25 g Cocoa Powder
- ¼ tsp Baking Powder
For the Buttercream
- 150 g Butter (or Baking Spread), softened, unsalted
- 300 g Icing Sugar
- 200 g Nutella
- 2-3 tbsp Milk Adjust as needed
For the Decoration
- 12 pieces Kinder Bueno Pieces For decoration
- Optional to taste Chocolate Sprinkles
Instructions
For the Cupcake Sponge
- Preheat your oven to 160°C (fan) / 350°F / Gas Mark 4. Line a cupcake tin with 12 cupcake cases.
- In a large bowl, cream together the butter and caster sugar until smooth and fluffy. This will take about 3-5 minutes using an electric mixer.
- Add the eggs one at a time, mixing well after each addition until fully incorporated.
- Sift in the self-raising flour, cocoa powder, and baking powder. Fold gently to combine, being careful not to deflate the batter.
- Divide the batter evenly between the cupcake cases, filling each about two-thirds full. Bake for 20-25 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack before frosting.
For the Buttercream
- For the buttercream, beat the softened butter on its own for about 2-3 minutes until it’s smooth and creamy.
- Add the icing sugar in small batches, mixing well after each addition. Then, add the Nutella and milk, and continue mixing until the buttercream is smooth and fluffy.
- If the buttercream is too thick, add a little more milk to achieve the desired consistency.
For the Decoration
- Once the cupcakes are completely cool, pipe or spread the buttercream onto each cupcake.
- Top each cupcake with a piece of Kinder Bueno and a few chocolate sprinkles, if desired.
Notes
- Let the cupcakes cool completely before frosting to prevent the buttercream from melting.
- Adjust the milk in the buttercream based on your desired consistency.
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