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Gluten-free 'Kinder Bueno' Cupcakes Recipe

Gluten-free 'Kinder Bueno' cupcakes recipe - just use Schar Meltos, a gf version of Buenos! Totally wheat-free and Coeliac-friendly.
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 9 -12
Author Becky Excell

Ingredients

For the cupcakes:

  • 200 g butter softened
  • 200 g caster sugar
  • 4 medium eggs or 3 large eggs
  • 165 g gluten free self raising flour
  • 25 g cocoa powder
  • 1/4 tsp baking powder
  • 1/4 tsp xanthan gum

For the filling:

  • White Chocolate & Hazelnut Spread I use the Morrisons one - linked in FAQ section

For the buttercream:

  • 175 g butter softened
  • 350 g icing sugar
  • 115 g Kinder Chocolate
  • Schar Melto Bars or Kinder Chocolate Bars optionally to stick in the top

Instructions

For the cupcakes:

  • Preheat your oven to 160C Fan / 180C and place cupcake cases into your cupcake tin. I put a little bit of rice under each case as it helps absorb excess moisture.
  • Cream together your softened butter and sugar using an electric hand whisk. Do so until lighter in colour and fluffier in texture.
  • Gradually add your eggs (I whisk briefly in between each addition).
  • Sift your gluten free flour, cocoa, baking powder and xanthan gum and then mix with your electric hand whisk until combined.
  • Spoon your mixture into your cupcake cases and place in the preheated oven for about 22 minutes.
  • Remove from the oven, check that they are baked through. Allow to cool briefly in the tin and then move the cases to a cooling rack.

For the buttercream:

  • Melt your Kinder chocolate (I do this is the microwave in short 15 second bursts, mixing between each), put to one side to cool whilst making the rest of the buttercream.
  • Ensure your butter is soft and at room temperature. I find it takes a good hour out of the fridge to soften, but never let it go too soft! Place your butter into a stand mixer and mix on a medium speed for about 5 minutes until the butter has gone a lot more pale in colour.
  • Add your icing sugar gradually. I add it in 2-3 stages and beat for about 3 minutes between each addition. Start your mixer slowly to save your kitchen from a real icing sugar mess, but then increase the speed to medium / high for each of your 3 minutes.
  • Then add in your melted Kinder chocolate - mix briefly to combine. It should be the right consistency at this point. If you think it's too thick you can add a small amount of milk, or too thin add a little extra icing sugar.

To assemble the cupcakes:

  • Once the cupcakes are cool, you need to make little holes in your cupcakes to fill with the white chocolate and hazelnut spread, use something circular to make a small hole - I used a metal piping nozzle. Just make sure you don't go too deep as you need some of the cake beneath to hold the filling!
  • Spoon some of the Morrison's white chocolate and hazelnut spread into the hole you've made in each cupcake.
  • Spoon your buttercream into a piping bag with a large star nozzle. Then pipe your buttercream on top. If you don't want to pipe it, you can spoon it on top too!
  • Finish with a chunk of Melto (gluten free Kinder Bueno) or a chunk of Kinder chocolate.