- STEP 1
Pre-heat oven to 160’ fan and using a cake case tray put all 12 cake cases on to tray ready.
- STEP 2
Whisk together the butter and sugar until light and fluffy in a mixing bowl.
- STEP 3
Whisk in 1 egg into the same bowl at a time to prevent curdle. Beat with 1st egg for about 1 minute before beating the other in for another 1 minute, again before the other ingredients are mixed in.
- STEP 4
Add in the vanilla essance followed by the sived flour, sived coca powder and sived baking powder. Adding a few little drops of boiling water will help the coca powder to heat up and create more flavour.
- STEP 5
Whisk all ingredients together for a good 2 minutes with a electric whisk, stopping in between to scrape sides of bowl with a spactular (or spoon if you don’t have a spactular) to make sure mixture is fully mixed together.
- STEP 6
Evenly spoon mixture into the cake cases. *optional* - place the kinder bueno pieces into the middle of the mixture in the cases and covering the chocolate up with a little bit of mixture.
- STEP 7
Bake for around 15 minutes but keep an eye out after 10. When they look well risen and you think they’re done insert a cocktail stick into centre of cupcake to see if it is dry (unless there’s kinder bueno inside) if so this mean it is ready.
- STEP 8
FOR THE TOPPING;
- STEP 9
Add the butter into mixing bowl and with an electric whisk, whisk for about 5 minutes until light and fluffy.
- STEP 10
Add in the sived icing sugar, coca powder, milk and the Nutella and give it a good 2 minutes whisking again scraping the sides of the bowl making sure it’s fully mixed in. (This is a good part to taste it and see if it needs more Nutella or not)
- STEP 11
Once cakes have cooled down put the butter cream topping into a piping bag (or spreading it on with spoon/knife) and do a simple design on to the top of the cake and place 1 piece of kinder bueno on top. And there you have it a kinder bueno cupcake! Enjoy.
