Kinder Bueno Muffins
These Kinder Buneo Muffins are packed full of Kinder chocolate, topped with a white chocolate hazelnut buttercream and topped with a Kinder Bueno.
Servings: 12 Servings
Ingredients
For the Kinder Bueno Muffins
- 150 ml Vegetable Oil
- 175 ml Whole Milk
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 250 g Self-Raising Flour
- 175 g Light Brown Sugar
- 150 g Kinder Chocolate
For the Buttercream and Decoration
- 150 g Unsalted Butter
- 300 g Icing Sugar
- 100 g White Chocolate Hazelnut Spread
- 2-3 tbsp Whole Milk (optional)
- Kinder Buenos
Instructions
To Make the Kinder Bueno Muffins
- Preheat the oven to 180C/160C Fan. Line a muffin tray with your muffin liners and leave to one side.
- Add the oil, whole milk, eggs and vanilla to a large bowl or jug and whisk until they are all combined. Leave to one side.
- In a separate bowl add the flour and sugar and mix until fully combined.
- Add the wet ingredients to the dry ingredients and whisk until the mixture is smooth and combined.
- Cut the Kinder Chocolate into small squares and fold through the mixture.
- Split the mixture between your 12 muffin liners.
- Bake in the oven for 25-30 minutes. Once they have baked leave them to cool in the muffin tray for 15-20 minutes before moving them to a wire rack to cool fully.
To Make the Buttercream
- Beat the butter in a large bowl for 5-10 minutes until it is soft and supple.
- Add in the icing sugar and white chocolate hazelnut spread and beat until fully combined.
- If the mixture is still too thick add 1 tbsp of milk and beat again. Repeat until the buttercream is the desired consistency.
- Pipe onto the top of your muffins and decorate with some Kinder Buenos.
Notes
- These Kinder Bueno Muffins will last 3+ days in an airtight container.
