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 Nutella Bueno Cupcakes deliver on both fronts and there's also the extra treat of a mini Bueno piece on top. The cake sponge is lovely and light, with delicious chocolate flavour. The Nutella buttercream is silky, creamy and has an intense Nutella flavour! I've made these cupcakes many times for bake sales and they always sell out!
The photos for this post were updated in March 2021.
How to make Nutella Bueno Cupcakes
Mix the butter and caster sugar together. Then add the eggs and whisked them in, then mix in the cocoa powder and self raising flour.
Divide the mixture between the cupcake cases, and bake for 20 minutes.
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 fitted with a nozzle of your choice and pipe it onto the cupcakes. Top them with mini Bueno pieces and chocolate strand sprinkles.
Do you have to use self raising flour for this recipe?
No, if you can't find self raising flour or don't have it available where you live, you can use plain/all-purpose flour along with 1 ½ tsp baking powder. Measure the baking powder using a proper measuring teaspoon (not the kind you stir your coffee with).
How long do the Nutella Bueno Cupcakes keep for and can they be frozen?
The cupcakes will keep in an airtight container for 3 days in a cool place. You can freeze the sponges either alone, or decorated (but do not freeze the Kinder Bueno pieces or sprinkles). Once the sponges are fully cool, wrap them well with cling film or put them in an airtight container. You can freeze the buttercream on it’s own in a tub, or you can decorate the cupcakes and freeze them assembled.
To do this and avoid damage to the decoration, freeze them in an airtight container. Or let them freeze solid on a board or plate, then wrap in cling film. Remove the cling film when you take them out to defrost it, if you don’t it could damage the decoration as it defrosts and softens.
Can this recipe be made into a large cake?
Yes! Have a look at my Nutella Cake recipe for ingredient amounts and instructions.
Recommended equipment & ingredients*
- Cupcake tin
- Electric hand mixer
- Piping bags
- Cooling rack
- Nutella spread
- Kinder Bueno
- Jem 1E Piping nozzle
- Brown cupcake cases
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Nutella and Kinder Bueno recipes...
- Nutella Bueno Loaf Cake
- Nutella Meringue Roulade
- Nutella, Banana & Marshmallow Tart
- Nutella Baked Donuts
- Raspberry & Nutella Bread Rolls
- Nutella Bueno Cheesecake (No Bake)
- Nutella Cheesecake Blondies
- Nutella Kinder Bueno Brownies
- Nutella Stuffed Cookies
- Cherry & Nutella Chocolate Cake
- Nutella Popcorn
- Nutella Cake
- Nutella Popsicles
- Kinder Bueno Cookie Pie
- Kinder Bueno Cookies
- Kinder Bueno Ice Cream (No Churn)
Nutella Bueno Cupcakes
For the sponge
- 175 g Butter
- 175 g Caster sugar
- 3 Eggs large
- 150 g Self raising flour
- 25 g Cocoa powder
- ¼ tsp Baking 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
- Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a muffin tray with cupcake cases
- To make the cupcake sponges, start by creaming together the butter and caster sugar
- Add the eggs and whisk them in one at a time, then whisk in the cocoa powder, baking powder and self raising flour
- Divide the mixture between the 12 cupcake cases
- Bake the cupcakes for 20 minutes or until a skewer inserted comes out clean
- 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, or spread on with a spoon
- Top them with mini Bueno pieces and chocolate strand sprinkles
- Store in an airtight container in a cool place, eat leftovers within 3 days
If you like this, check out more of my Cupcake recipes!
NB. This post is NOT sponsored by Nutella – I just love their product!
These cupcakes look like they are dressed for a party! So pretty!
This was amazing! Everyone loved the Nutella icing especially
Would there be any way to fill them with some nutella inside before frosting them?
These look super scrumptious! Stumbled:)
Thanks so much Monika!
Jo Allison / Jo's Kitchen Larder
Love the look of those and that Nutella buttercream looks so light and chocolatey. Proper drooling now! 🙂 x
Thanks Jo! Nutella buttercream is drool worthy stuff!
Vicky | The Flourishing Pantry
Wow these look so delicious! Maybe something for my little sister's birthday party....
Thanks Vicky! I hope they are a hit at the party!
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
Thanks so much Jenny! They are a chocolate and Nutella lovers yummy dream!
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.
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! 🙂
Kate - gluten free alchemist
I am always so impressed with your piping and decoration Kat. So neat and pretty and always makes me want to reach in and grab..... Nutella icing is a perfect topping. Sounds delish xx
Thanks so much Kate, that's so nice of you to say!
Angela / Only Crumbs Remain
Can you believe I've never used let alone tasted Nutella!! Given how you describe it I know I need to get some and include it in a bake - they look absolutely gorgeous Kat 🙂
Angela, I'm shocked! Get yourself to the shops immediately! 😀
Pretty as a picture as always. That icing looks like it will taste amazing!
Kat (The Baking Explorer)
It really does Claire, it's my favourite icing!
Absolutely delicious cupcakes!! Super mosit with a perfect smooth and fluffy buttercream. My whole family LOVED them so much. Thank you so much Kat for this amazing recipe.
This makes me so happy to hear, thank you for letting me know!!
You are good making these for a bake sale. They look absolutely gorgeous as always. Thanks for sharing with #WeShouldCocoa.
Kat (The Baking Explorer)
Love your receipt! May i know how can i make a more moist sponge? Should i add more egg?
Add 1 tsbp milk to the batter, hope that helps!
The baker man
I bake to cure sadness and honestly this frustrated me so much. Because I had to use every ounce of willpower not to eat the bowl of icing. Absolutely beautiful recipe
Thank you so much!
Ohh my goodness these look amazing. I can't wait to try them! 🙂
They look absolutely delicious! Is it possible to put a piece of the bueno inside the cupcake?
Hi, thank you! I've never tried it, but I would recommend freezing them first otherwise they will just melt and potentially disintegrate. Let me know how it goes!
Thanks for the advise! They did not look as great as your cupcakes but i think i managed quite well. I froze them, as you recommended, and the piece of bueno was still intact. The biscuit of the bueno was a little bit soggy but still tasted good.
Apparently the best cupcakes I have made - thanks for the recipe!!
If I wanted to make gluten free ones, is it just a matter of swapping out the SF flour for GF flour?
Hi Mona, yes you should just be able to swap out the flour. Check the packet of the GF flour you use, sometimes they suggest adding 1-2 tbsp milk extra. I'm so happy you liked the cupcakes!!
Is this salted or unsalted butter? Thanks
I always use unsalted for baking 🙂
Soo tasty! I made these for my mother in law and she now is making them off your website!
I've lost count how many times I have made these cupcakes and they've come out perfect every time. The perfect amount of chocolatey nutella goodness!!
I made these for my little boy and they were a hit with the whole family. I'm not usually a fan of Bueno but I'm a convert. Another fab recipe!
So glad you all liked them Claire!
Hi, are you able to make these in batches of 6? Is there anything you need to change or is it literally just halving everything? Was just wondering about the eggs and how that would work.
Hi Tara, because of the eggs you'd only be able to split the recipe into either 4, 8 or 12 cupcakes. Hope that helps!
1 cuillère à café et demi de levure correspond à combien de grammes environ? Car je n’ai pas de cuillère adaptée.
Bonjour, cette recette ne contient pas de levure, sur quelle recette est votre question?
I made these a few days ago and oh my! They tasted and smelled AMAZING I love Nutella and this was just the best recipe for me. Everyone commented and how delicious they were. Thank you for such great recipes for little piggies like me who would rather eat cake than dinner lol
OMG I made these for the first time today. They are sooo very yummy!
I found the frosting measurements way too much for only 12 cupcakes. So put left over frosting in an airtight container & refrigerated. Because I know my family will want more very soon!😋😍
I'm so pleased you liked them Donna! I am quite generous with my frosting, sorry you found it too much, hopefully it'll save you making more for the second batch of cupcakes 😀