Black Milk Hazelnut Cream Cupcakes with Kinder Bueno Recipe
Hazelnut Cream Cupcakes with Kinder Bueno are a delightful and decadent dessert that are sure to satisfy any sweet tooth. These heavenly cupcakes boast a light and fluffy texture, with a rich and indulgent hazelnut cream flavor that perfectly complements the crunchy and chocolatey goodness of the Kinder Bueno on top. The combination of flavors and textures creates a truly irresistible dessert that is perfect for any occasion.
The hazelnut cream flavor is the highlight of these cupcakes, adding a unique twist to the classic vanilla cupcake. It has a rich and nutty flavor that perfectly balances the sweetness of the cupcake, making it a perfect choice for those who enjoy a richer, more indulgent dessert. The flavor of the hazelnut cream is subtle enough not to overpower the cupcake, but prominent enough to create a perfect harmony of flavors that will leave your taste buds begging for more.
The light and fluffy texture of the cupcakes is also worth mentioning. They are not overly dense or heavy, but rather have a delicate and airy texture that makes them a perfect dessert for any occasion. The cupcakes are moist and tender, with a perfect crumb that melts in your mouth.
To top it all off, each cupcake is adorned with a delicious piece of Kinder Bueno. The combination of the crunchy wafer and smooth chocolate with the hazelnut cream and vanilla cupcake is simply divine. The Kinder Bueno adds a perfect crunch and texture to the cupcakes, making them even more irresistible.
Overall, Hazelnut Cream Cupcakes with Kinder Bueno are a delicious and indulgent dessert that is perfect for any occasion. They are rich, indulgent, and satisfying, with a unique flavor and texture that sets them apart from other cupcakes. If you are looking for a dessert that is sure to impress, look no further than Hazelnut Cream Cupcakes with Kinder Bueno.
- 200g (1 2/3 cups) all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 115g (1/2 cup) unsalted butter, at room temperature
- 200g (1 cup) granulated sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 120ml (1/2 cup) whole milk
- 120ml (1/2 cup) Black Milk Hazelnut Cream
- 12 Kinder Bueno bars, for topping
For the frosting:
- 230g (1 cup) unsalted butter, at room temperature
- 500g (4 cups) powdered sugar
- 60ml (1/4 cup) Black Milk Hazelnut Cream
- 1 tsp vanilla extract
- Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the flour mixture to the butter mixture in three additions, alternating with the milk and Black Milk Hazelnut Cream, starting and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool completely before frosting.
- To make the frosting, beat the butter in a large bowl until creamy. Add the powdered sugar, Black Milk Hazelnut Cream, and vanilla extract and beat until smooth and creamy.
- Pipe the frosting onto the cooled cupcakes using a piping bag or a ziplock bag with a corner snipped off. Top each cupcake with a Kinder Bueno bar.
- Serve and enjoy!