This time I really indulged myself and went overboard with the calories, but what can I do if I can’t resist these tasty Cupcakes with Kinder Chocolate? What about you? Try making them and let me know in the comments!
Over the years, I have made very few Cupcakes because I generally prefer Muffins, which are quicker and easier to make. In the end, Cupcakes without frosting or other creams or decorations are just simple mixtures of flour, butter, and eggs. However, this time I really exceeded my expectations with this recipe. Having some small Kinder chocolate eggs at home and an Easter Egg given to me by Paciccio, I had to find an easy and delicious way to recycle the chocolate. So, I dug through the old recipes to fix and found this one! You wouldn’t believe how terrible the previous photograph was, so with an electric whisk in hand, I got to work.
Friday morning, before heading to work, I managed to prepare as many as four recipes; we could almost say I did my first meal prep! I’ve never been so organized before, four recipes in one morning, but I won’t mention the state of my kitchen afterward!
My colleagues rated it 9.5, which is more than I imagined! Approved with flying colors, these Chocolate Cupcakes conquered the taste buds of those who tried them! For this reason, I recommend writing the ingredient list and making them right away, following the video recipe you can find below. That way, you won’t mess up this preparation!
Before starting this recipe for Cupcakes with Nutella and Chocolate, keep in mind the hour of rest for the cream cheese and cream in the refrigerator. And above all, our desserts must be cold before decorating with frosting, or the heat may melt it like ice cream under the summer sun.
If you’re curious, below are other cupcake recipes with strawberries, Baileys, and even more indulgent ones with Ferrero Rocher! There’s something to suit every taste, just choose. Every link is clickable and will take you directly to the recipe you decided to read. Also, remember that every morning I await you in the group and on the Facebook fan page with the Recipe of the Day! You’ll find the box with all social profiles under the recipe!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, All seasons
- Energy 353.55 (Kcal)
- Carbohydrates 33.95 (g) of which sugars 25.39 (g)
- Proteins 4.49 (g)
- Fat 22.72 (g) of which saturated 8.95 (g)of which unsaturated 4.06 (g)
- Fibers 0.91 (g)
- Sodium 52.05 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 12 Cupcakes with Kinder Chocolate
- 1 cup cup all-purpose flour
- 1/2 cup cup butter (softened at room temperature)
- 1/2 cup cup sugar
- 2 eggs (at room temperature)
- 1 packet baking powder
- 1 vial vanilla (or a packet of vanilla powder or a teaspoon of vanilla extract)
- 1 coffee cup milk (at room temperature)
- 12 chocolate eggs (in my case, milk chocolate)
- as needed chocolate (milk Easter egg, broken into pieces, in my case)
- 1 pinch salt
- 1 package light cream cheese (similar to Philadelphia or Exquisa)
- 1 package whipping cream (250 ml)
- 3 tablespoons Nutella® (melted in a bain-marie)
- 1/2 cup cup powdered sugar
To best whip the chocolate cream with cheese, I also used a packet of Panna Fix from Pane Angeli, perfect for this recipe! I didn’t add this ingredient to the list because it’s optional, but if you’re curious, you can try this new product! I’ve fallen in love with it; the consistency of the cream was incredible!
Tools for preparing Cupcakes with Kinder Chocolate
- 2 Bowls
- 1 Electric mixer
- 1 Spatula
- 1 Piping bag
- 1 Muffin pan
- 12 Cupcake liners
- 1 Scale
- 1 Oven
- 1 Cooling rack
- 2 Spoons
- 1 Small saucepan
- 1 Coffee cup
- 1 Knife
- 1 Stove
- 1 Cup
Steps for the Cupcake Recipe with Chocolate Frosting
Let’s start by taking the butter from the fridge, weighing the required amount with the scale, and then letting it soften at room temperature in a small bowl or glass. Rest time is about 20 – 30 minutes. This timing is not to be counted with the hour of rest indicated earlier, as that is for the cream that we will prepare later to decorate our delicious cupcakes.
After this time, we can start preparing this soft and chocolate-rich dessert. Turn on the oven to 180 degrees Celsius in static mode.
Take all the necessary ingredients and place them, once weighed with the scale, in front of you on the work surface. Now, since we don’t need to work the egg whites or yolks separately, I recommend choosing a nice, large bowl with high sides to proceed with preparing the cupcake batter. With the help of electric whisks, let’s begin by adding the flour after sifting it, the sugar, the packet of baking powder, the vial or packet of vanilla, the coffee cup of milk, and the butter pieces. Work until you obtain a fluffy mixture, which will take several minutes. Then you’ll see it has become nice and fluffy. We’ve now obtained our batter.
Now take the muffin pan and place the 12 cupcake liners, I left the link (click here) to purchase the paper ones like mine in four colors. Using a spoon, pour the batter, filling each mold about halfway. Place a chocolate or a Kinder chocolate egg in the center, as in my case. You know the tiny ones, without the surprise, the really small ones found in gift baskets, colored nets, or bags near supermarket checkouts? That’s them, which I buy every year for Easter and then have to recycle in desserts. Don’t push too deep because they might stick to the liner paper. I freeze them, of course after removing their wrappers, for half a day before using them for the recipe. Pour a little more batter just to cover the chocolate egg. We are ready to bake our cupcakes with Kinder chocolate.
Place the tray on the middle rack of the oven and let them bake for about 20 – 25 minutes, they should turn golden brown and flat on the surface. Since they’re not muffins, they shouldn’t puff up in the center, which is why you never pour too much batter into the liners, leaving about an inch from the edge.
Once ready, we will immediately remove them from the pan and place the cupcakes on a cooling rack to cool at room temperature. In the meantime, we can focus on preparing the frosting with chocolate and Nutella!
For this phase of the recipe, we will need the electric whisks again, two bowls, the spatula, the small saucepan, and a cup. We’ll dirty a few more utensils, but it’s worth it. First thing: pour water into the saucepan, place it on the stove, and place inside it the cup where we’ve poured the Nutella. Stir the hazelnut cream several times to soften it. Take the smaller bowl and work with the spatula the cream cheese (in my case, Exquisa light) with the three tablespoons of Nutella softened in a bain-marie. Then set aside.
In another bowl, with the electric whisks, we will whip the cream with the powdered sugar. I added the Panna Fix from Pane Angeli that I found in the box that the company kindly sent me a few months ago. Perfect for this recipe, it gives the cream the right consistency and thanks to it, our chocolate cream won’t melt. Even in this case, it will take several minutes to achieve the right consistency for the whipped cream.
Now take the bowl with the cheese and Nutella, pour into it the cream we just whipped using the spatula. Please, don’t use the whisks because you’ll undo the work you’ve just done! Work the cream with movements from bottom to top to blend the two mixtures. Place the bowl in the refrigerator for at least 1 hour. If you have time, you can let it rest for even 2 hours; it will be even more consistent!
After this time, we can finally finish, and then enjoy, our cupcakes with Kinder chocolate. Take the Nutella frosting from the fridge, place it back on the work surface. Transfer the mixture into a disposable piping bag with a tip not too small; I chose a medium-sized star tip. Decorate the surface of the cupcakes with the cream. Then place pieces of Easter egg chocolate or other chocolate at your disposal, even Kinder Maxi or Kinder Cereals, or you can crumble a chocolate bar.
Now, I can finally say that the dessert is ready to be enjoyed! Aren’t they just adorable? Don’t you feel like devouring them one after another? At home, they disappeared quickly, among colleagues, my father with his partner, plus myself and my boyfriend. It’s worth mentioning that making 12 cupcakes disappear doesn’t take much time, and if there had been a second batch, everyone would have been happier!
I just have to wish you a good appetite and remind you that I’ll be waiting for you every day here in my kitchen with so many easy, quick, and delicious recipes like this one! See you soon!
Conservation and Recipe Variations
We can store the Cupcakes with Kinder Chocolate in the refrigerator for two days, as long as you haven’t devoured them before, of course.
The variations you can make mainly involve the type of chocolate to melt for the frosting. For example, if you have a lot of chocolate from Easter eggs, you can choose to use that instead of Nutella.
Then you can vary the final garnish, in my case, the crumbled egg, but you can opt for other ingredients. Some examples: hazelnut, almond, or pistachio crumbs, etc.
Another variation is the chocolate egg inside; you can use any chocolate you have available or choose to leave them empty if you don’t want to go overboard with calories and chocolate. You could also add a strawberry, blackberries, or raspberries to create a real wow effect with each bite.
