When my co-host for AlphaBakes Caroline announced that this month's letter is 'K', the first thing I thought about was kiwis hence my kiwi and strawberry muffins. However, the more I thought about it, the more I realised that K was not that difficult as quite a few things start with and/or contains the letter K. One of these is Kinder Bueno which is a milk chocolate covered wafer with a milky and hazelnut filling. I decided to re-create this chocolate bar in a cupcake form and came up with these! A white chocolate and ground hazelnut cake filled with nutella and finished with a generous swirl of milk chocolate frosting and a square of kinder bueno.
It's always nerve wrecking creating a new recipe as you're never sure if it will work or not so I was pleased that these cupcakes turned out beautifully. I hope I'm not the only one who finds melting white chocolate a pain. It's much easier working with dark chocolate so I used a white chocolate mix which I found successful when making my maltesers cupcakes previously. If you prefer a stronger white chocolate taste, I'd recommend melting white chocolate or using white chocolate chips. The cake itself was light and nutty. The cake really tasted like Kinder Bueno in cake form!
I'm sending this to AlphaBakes hosted by Caroline from Caroline Makes this month and by myself on alternate months. The letter as mentioned is K.
Kinder bueno chocolate bars, ground hazelnuts, white chocolate mix, nutella 
make a small hole in the centre of the cupcake and fill with a teaspoon of nutella 
cover it up
and add frosting on top
the finishing touch
cross section 
I found this lovely presentation box at Sainsbury's
An original recipe by bakingaddict
Makes 18 cupcakes
For the cupcake
250g butter
200g caster sugar
100g ground hazelnuts
120g self raising flour
2 x 11g packs of instant white chocolate drink mix
2 eggs
60mls milk
Milk chocolate buttercream frosting
225g butter
200g icing sugar
175g milk chocolate, melted
1 teaspoon vanilla extract
- Preheat the oven to 170C.
- Line 2 muffin trays with cupcake wrappers.
- Cream the butter and sugar until light and fluffy.
- Add in the eggs, one at time, mixing well with each addition.
- Mix in the flour, white chocolate mix and ground hazelnuts.
- Finally mix in the milk.
- Spoon into cupcake cases and bake for 15-18 minutes or until golden brown and a skewer inserted into the centre comes out clean.
- Allow to cool completely.
- Make a small hole in the centre of each cupcake and fill with a teaspoon of nutella. Replace the hole with cake as shown.
- Make the icing by beating the butter and icing sugar until smooth. Add the milk chocolate and vanilla extract and continue beating until light and fluffy. This could take up to 5 minutes with an electric mixer.
- Pipe a swirl of buttercream icing on top of each cupcake and decorate with a square of kinder bueno chocolate bar.
