This is the second in my series of chocolate bar cupcakes. For my second chocolate bar cupcake I chose the Kinda Bueno. This recipe was inspired by Hana. When I was sitting down and thinking of all the different chocolate bars out there which I could incorporate into a cupcake I also picked Hana’s brain to think of some tasty chocolate bars. One of Hana’s suggestions was the Bueno bar. Its not one that I have that often but I know Hana always likes to munch on one. For those of you who are not familiar with the Bueno bar, it is a hazelnut cream filled wafer coated in chocolate. Its separated into four little bite size sections and it was because of the nice hazelnut filling and being segments that I thought it could work well in a cupcake.
I wanted to get some of the Bueno flavour into the cupcake as well, adding both chocolate and hazelnut flavour. After a bit of thought the best way seemed to add some Nutella. Nutella is a branded hazelnut chocolate spread. I used this as it is made by the same company as the Bueno bar and I figured they would go well together! If you can’t get Nutella then you could use any chocolate & hazelnut spread.
I was quite happy with how these turned out. Although they are not as pretty as the Honey bee crunchie bar cupcakes these were the first to be attacked. Hana, who would normally have one cupcake, became a little bit greedier and had an extra half a cupcake! Hehe.
Bueno bar chocolate bar cupcakes
Ingredients for 12 cupcakes
- 115g butter
- 115g caster sugar
- 115g self raising flour
- 2 eggs
- 2tbsp milk
- 2tbsp hazelnut chocolate spread
- 12 cupcake cases
For the icing and decoration
- 500g icing sugar
- 160g butter
- 50ml milk
- 1tbsp cocoa powder
- two Bueno bars (you will have a spare finger to nibble on with a cup of tea whilst the cupcakes are baking)
Preheat the oven to 180c and get all the ingredients out so they can get up to room temperature and put the cupcake cases in the muffin tin.
Put the softened butter and caster sugar in a mixing bowl. Beat together to a creamy, fluffy mix. One by one beat in the eggs. Sift the flour and pour in the milk then beat it. Finally add the Nutella (or other spread). Give it all one more whiz. I prefer to mix my cake batter by hand, starting with a wooden spoon to cream the butter and sugar before switching to a hand whisk. It makes me think I am getting a little bit of exercise before indulging in cakey goodness.
Spoon the batter into the cupcake cases, filling them about 2/3rds of the way up. This allows space for them to rise up. Bake in the center of the oven for 20 minutes. Check them after 17 minutes. The cupcakes are cooked through when a skewer or knife comes out of them clean. Allow them to cool in the tin for 10 minutes before transfering to a wire rack.
Whilst the cupcakes are cooling its time to make the icing. In a mixing bowl add the softened butter and icing sugar. Beat them together with a wooden spoon to mix together a bit before beating with an electric mixer. Slowly increase the speed till you have a smooth mixture. Add the cocoa powder and milk continuing to mix together till its light and fluffy. Break the Bueno bar into its segments.
Take a big bit of icing on a pallet knife. Smooth it down over the cupcake in a circular fashion spreading it right to the edge of the cake. Top each cupcake with a segment of Bueno!