I can’t remember the last time I baked a cupcake but I certainly remember the last time I ate one, or two! I don’t know why I took a pause from cupcake baking, I used to bake them very often. Cupcakes are what got me into the baking business and I love them so much it’s a wonder why I can’t even pinpoint the date of when I last baked some. Well excluding these ones of course, because I finally lifted the cupcakes veil and baked me some cupcakes, some Kinder Bueno cupcakes to be exact.
One of my best friends kept asking me for a batch of cupcakes rightfully saying you haven’t made us any in ages. She is a big cupcake lover as well, she loves to eat them that is and on a movie night I arranged at my place I said this is the time to make them cupcakes. Below you will see the one I attacked and one of a 12-batch vanilla cupcakes filled with white hazelnut cream and topped with milk chocolate powdered sugar or as most people call it buttercream frosting. All these that make the cupcake hold the tasty flavours of a kinder bueno chocolate bar.
I had in the freezer some leftover white hazelnut cream turned into little frozen balls for my Kinder Bueno chocolate chip cookies and used them for these cupcakes. As you can see below they are really solid frozen and it was easy for me to put them in the middle of the butter and cover it up with more butter later. So it’s really cake butter, filling, cake butter!
And you bake them to these delicious little white and golden babies which are perfectly fine for you to dive in as they are because with that filling they are quite rich, but you know a cupcake ain’t a cupcake unless it’s topped with a gorgeous swirl of frosting.
And in this case we have a most wonderful yet simple milk chocolate frosting. Rather shiny as well!
We are never too critical on decorations so I am gonna go ahead and advise you the topping is all you, because like i said on a previous post, creativity comes from within and unless you are really a fond of what you see you should always go with your inspirations. Now what I did here is I used a tip and a piping back to pipe swirls and roses on my cupcakes. It’s the tip that looks like a swirled star so you can use that if you have it otherwise any other piping tip will do.
If you don’t have any piping equipment then a spoon, knife or spatula would be just fine for you to top your little cakes. Just be creative and have fun. Anything you make will be beautiful. Alas I used a piping tip and I am far from perfection here.
But I piped with love and you gotta say they look gorgeous don’t they?
Let’s look at the hidden treasure though on the inside, that delicious full of vanilla seeds white chocolate hazelnut cream otherwise known as the filling inside a most delicious Kinder Bueno chocolate bar. The cake is nice and soft, not too dense but never too dry, just the right texture with a decent amount of filling inside and a nice creamy layer of chocolate frosting on top. Nothing is too much and nothing masks the taste of the other, everything blends well together and rightfully so since they are inspired by the creation of a very talented confectioner.
You can see here I was rather playful with my piping by mostly making random swirls but also shaping roses.
Not that it made any difference to me and my friends because all we wanted was to sink our teeth into these little cakes and forget the world exists. And we did after numerous slices of pizza. Aw and it all went so well. It was a movie night with pizza and cupcakes, I mean who can say no to that!
It’s worth noting here that the recipe I used for my cupcakes is the vanilla recipe from the infamous Primrose Bakery in the UK. One of my favourites and of which I own two cookbooks. I also adapted my frosting recipe with their chocolate buttercream frosting to match my cupcake batch. Feel free to use any vanilla cupcake recipe you like, if you have a favourite by all means go with that. The filling can be done same day and although I like to freeze in balls for easier use in filling baked goods, this particular filling is thick enough to let you fill the cakes at room temperature.
As you can see it’s not a very runny filling when the cupcake cools and it wasn’t to begin with, but that’s just the texture of my hazelnut cream if you were to purchase one ready made then according to consistency you can adapt which way you prefer to fill your cakes.