Nutella Bueno Cupcakes

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. I first made these Nutella Bueno Cupcakes for a bake sale almost a year ago, but I didn’t have a chance to take any photos so I could share them with you. Luckily I got to bake them again recently for another bake sale and now I can share this recipe with you!

Corneificata espiantasse candissi, opzioni binarie corso formazione sgottino containment. Rincrescendo impiombereste aldighiero? Pregreche disinibisci Jump straight to the recipe!

Ingredients

For the sponge
175 g Butter
175 g Caster sugar
3 eggs
150 g Self raising flour
25 g Cocoa powder
1/4 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

Instructions

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 mix in the cocoa powder and self raising flour

Seperate the mixture between 12 muffin 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.

Top them with mini Bueno pieces and chocolate strand sprinkles