When me and my colleagues were deciding on what to do for our Saturday Boy’s 18th, we tossed around the idea of making him a cake or cupcakes. From there we argued what flavour would be best when I remembered that he loved Kinder Bueno’s (I mean who doesn’t?) and me being the Mary Berry of my store, was given the task of creating him something Kinder Bueno related. Of course I happily accepted it, I love any opportunity to bake and share my creations with people. I opted to make cupcakes as they were easier to transport, perfect and meant he had plenty to share with his family.
Ingredients
For The Cupcakes
- 150g Caster Sugar
- 150g Stork
- 150g Self Raising Flour
- 2 Eggs
- 2 Tsps Chocolate Extract
- 10g Cocoa Powder
- 150g Nutella, melted
For The Buttercream
- 200g Butter, softened
- 320g Icing Sugar
- 100g Dark Chocolate, melted
- Kinder Bueno Bars To Decorate
Method
1- Pre heat your oven to 180C. Line a twelve hole muffin tin with paper cases.
2- Into a bowl place your caster sugar and stork. Cream together until pale and fluffy in texture.
3- Add one egg and a tablespoon of flour. Beat until completely incorporated, scraping the sides and bottom of the bowl so nothing is left sat untouched.
4- Repeat with your remaining egg and another tablespoon of flour. Again beat until fully incorporated.
5- Fold in your remaining flour, cocoa powder and chocolate extract. Take care to be gentle at this step, if you beat this into the mixture you’ll lose all the air you’ve just built up and you’ll end up with a flat, heavy cake.
6- Fold in your melted Nutella. Again don’t beat this wildly into your mixture or you’ll lose all the air and these when folded correctly are the lightest, fluffiest cakes ever.
7- Spoon your mixture into you prepared cases and bake for 18-20 minutes or until a skewer comes out clean. Once baked, leave to cool in the tin for five minutes and then transfer to a wire cooling rack to cool completely.
8- Now it’s time for the buttercream. Into a clean bowl place your softened butter. Beat until it’s pale in colour and soft in texture. This could take a while so I advise using a stand mixer or a hand mixer for this part.
9- Sieve in half of your icing sugar and beat until completely incorporated. If using a hand mixer or a stand mixer, start off on a slow speed as you don’t want to end up covering your entire kitchen in a icing sugar cloud.
10- Sieve in the remaining icing sugar and again beat until you have buttercream. Remember to scrape the sides and bottom of the bowl as you go so nothing is left unmixed and lumpy in your buttercream.
11- Fold in your melted dark chocolate, leaving no bit of buttercream unmixed. You could easily use milk chocolate or even just cocoa powder for this part but I wanted the icing to be really rich to blend nicely with the Nutella cupcakes.
12- Spoon your buttercream into a piping bag fitted with a piping nozzle of your choice and pipe onto your now cooled cupcakes. Once you’ve piped your icing onto your cupcakes, place either a chunk or two chunks (your choice) on top of your cakes. Once the entire batch is iced and decorated, leave to set before sharing with whoever you decide to share them with.
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