Kinder Choco Fresh Cupcakes

Ingredients for 1 servings:

• 50 g hazelnuts, ground
• 1 ½ tbsp powdered sugar
• ½ tbsp Nutella
• 50 g butter
• 40 ml whipped cream
• ½ tsp vanilla paste or 1 packet of vanilla sugar
• 200 g flour
• 100 g sugar
• 120 g butter, room temperature
• 120 g sour cream or yogurt
• 2 eggs, room temperature
• 1 pinch of salt
• 50 g hazelnuts, ground
• 1 packet of vanilla sugar or 1 tsp vanilla paste
• 1 ½ tsp baking powder
• 250 g mascarpone
• 5 chocolate bars (Kinder Choco Fresh)
• 200 ml cream, preferably cold
• 100 g white chocolate
• e.g. Nutella
• e.g. chocolate bar (Kinder Choco Fresh)
• n. B. Hazelnuts, coarsely chopped

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 58 minutes

for 12 muffins

First, prepare the filling. Heat the cream, butter, Nutella, and vanilla paste over low heat until melted and combined. Then add the ground hazelnuts and powdered sugar and mix thoroughly. The mixture is then transferred to a bowl and refrigerated until ready to use. During this time, the mixture will firm up considerably. To make the hazelnut sponge cake, cream the butter with the sugar and vanilla paste until creamy. Then add the eggs and beat with the butter mixture until well combined. Mix the flour with the salt, baking powder, and ground hazelnuts. Add this to the butter and egg mixture along with the sour cream and mix briefly. Then pour the batter into the muffin tins and bake. Bake the cakes in a preheated oven at 180°C (top/bottom heat) for 18-20 minutes. If no batter sticks to the skewer after baking, the muffins are ready and need to cool completely. When they are, carefully hollow them out with a sharp, small knife to about the size of a walnut. The cooled filling can then be easily distributed into the muffins using a piping bag. Then it’s time to make the delicious frosting. Whip the cream, mix the mascarpone with the melted chocolate coating, and crush the Kinder Choco Fresh with a fork or chop it up in a blender. Stir the crushed chocolate bars into the mascarpone mixture and finally fold in the whipped cream. The frosting can then be spread on the cupcakes using a piping bag. For decoration, I used some Nutella, crushed Choco Fresh, and roughly chopped hazelnuts. Makes 12 muffins.