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Kinder chocolate cupcakes

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Ingredients for 1 servings:

  • 70 g butter
  • 180 g sugar
  • 1 tsp vanilla sugar
  • 1 egg(s)
  • 200 ml milk
  • 1 cl oil
  • 300 g flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 50 g cocoa powder
  • 10 bars of Kinder chocolate
  • 480 ml whipped cream
  • 2 packets of vanilla sugar
  • 2 packs of cream stiffener
  • 220 g cream cheese
  • 200 g powdered sugar
  • 100 g Kinder chocolate for melting
  • some Kinder chocolate as decoration, e.g. grated or surprise eggs

Instructions

Working hours approx. 1 day 16 hours; Cooking/baking time approx. 20 hours; Total time approx. 2 days 12 hours

not just for children, makes 24 cupcakes

Briefly mix the softened butter, sugar, vanilla sugar, and egg in a bowl. Add the milk and oil and mix in. In another bowl, combine the flour, baking powder, salt, and cocoa powder and add this mixture to the butter and egg mixture. Mix with a hand mixer. Finely chop the Kinder chocolate and fold it in. Pour the batter into a muffin tin and bake in a preheated oven at 180°C (convection oven) for about 15-20 minutes. For the frosting, whip the cream with the cream stiffener and the vanilla sugar. In another bowl, beat the cream cheese until creamy. Sift the powdered sugar over it and mix in. Then fold in the cream. Carefully stir in the melted chocolate. Chill the frosting once more to firm up a bit, and then pipe it onto the muffins. Sprinkle with a piece of Kinder chocolate and grated Kinder chocolate, or with a Kinder Surprise egg. Notes: I only filled the baking cups a little bit with the batter, which made about 24 small muffins, which is a good size for the cupcakes. If you want larger cupcakes or just muffins without the frosting, you can fill the cups higher and then, of course, you’ll end up with fewer muffins. For the melted chocolate in the frosting, I used the leftovers from a Kinder chocolate Santa Claus; it tastes similar to a Kinder Surprise egg, but regular Kinder bars will work too. The specified amount of frosting is plenty for 24 cupcakes. You could also make just half (for 12 cupcakes), for example, and eat the remaining muffins as plain muffins without the cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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