Nutella Bueno Cupcakes

You are probably familiar with the deliciousness of Nutella, and the world of epic dessert possibilities that have been created using this yummy spread. Whilst I wouldn’t turn any of these down, I have to say my favourite way to enjoy Nutella is simply in buttercream form on top of a light sponge. These cupcakes deliver on both fronts and there’s also the extra treat of a mini Bueno piece. I first made these cupcakes for a bake sale almost a year ago, but I didn’t have a chance to take any photos so I could share them with you. Luckily I got to bake them again recently for another bake sale and now I can share this recipe with you!

I started by creaming together the butter and caster sugar.

I added the eggs and whisked them in, then mixed in the cocoa powder and self raising flour.

I separated the mixture between 12 muffin cases lining a muffin tray.

I baked the cupcakes on 180C/160C Fan/350F/Gas Mark 4 for 20 minutes.

To make the Nutella buttercream I mixed together the butter and icing sugar until smooth, then I mixed in the Nutella and the milk. I put it into a piping bag with a star nozzle and piped it onto the cupcakes.

     

I topped them with mini Bueno pieces and chocolate strand sprinkles.

 

These cupcakes are my idea of Nutella heaven! The sponge is lovely and light, and it’s the perfect vehicle to deliver the yummy Nutella buttercream. My only dilemma is do I eat the Bueno piece first, or save it till last?!

     

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy, We Should Cocoa hosted by Tin & Thyme, Bake of the Week hosted by Casa Costello and Treat Petite hosted by me.

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5 from 3 votes
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Nutella Bueno Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Butter
  • 175 g Caster sugar
  • 3 eggs
  • 150 g Self raising flour
  • 25 g Cocoa powder

For the buttercream

  • 150 g Butter
  • 300 g Icing sugar
  • 200 g Nutella
  • 1 tbsp Milk

For the decoration

  • 12 Kinder Bueno Mini Pieces
  • Chocolate sprinkles

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a muffin tray with cupcake cases

  2. To make the cupcake sponges, start by creaming together the butter and caster sugar

  3. Add the eggs and whisk them in one at a time, then mix in the cocoa powder and self raising flour

  4. Seperate the mixture between 12 muffin cases

  5. Bake the cupcakes for 20 minutes or until a skewer inserted comes out clean

  6. To make the Nutella buttercream mix together the butter and icing sugar until smooth, then mix in the Nutella and the milk. Put it into a piping bag with a star nozzle and pipe it onto the cupcakes.

  7. Top them with mini Bueno pieces and chocolate strand sprinkles

 

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20 comments / Add your comment below

  1. wowsers these look so good Kat . Full of such delicious flavours and chocolate and yumminess! Yep, I would happily scoff a few of these please!!! 😉
    Thank you for linking to #Bakeoftheweek x

  2. Oh Ive been dreaming about these beauties ever since i first saw them. They look amazing and I really want to make them and will do just as soon as ive caight up after a few days before. My only regret is you didnt post them a week earlier I would have made them for my sons birthday.

    1. Sorry they weren’t in time for his birthday, there’s always next year, but it doesn’t sound like you’ll be waiting that long! 🙂

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