I know it very well, Kinder Chocolate isn’t the healthiest chocolate with that good quality content. However, we live once only and sometimes you just gotta go with the taste. Therefore, I created a combination of scrumptious sweet and smooth Kinder Chocolate and good quality dark chocolate in 1 – Happy Kinder Cupcakes.
In many countries worldwide The International Children’s Day has been celebrated on the 1st of June. I remember my mom used to take us kids to The McDonald’s or The Pizza Hut. So joyful! I decided to make a treat that cannot insult anyone, us big children or our little ones. The cupcakes themselves aren’t that sweet, however, they are incredibly moist, full of chocolaty taste. I combined them with the scrumptious sweet hazelnut buttercream. I give you my technique how to get a duo colour icing. Bake with me and get inspired!
Happy Kinder Cupcakes are suitable for kids from the age of 3. Limit is the key, do not forget!
Total Time: 1 hour
250g of semi-coarse flour, sifted
2 teaspoons of baking powder without phosphate, sifted
2 tablespoons of good cocoa powder, sifted
80g of kinder chocolate, in pieces
20g of good quality dark chocolate, in pieces (I use 70%)
1 whole egg
120g of caster superfine sugar
250ml of acidophilus milk
80ml of olive oilDuo Colour Icing as per Hazelnut Buttercream in my Ferrero Rocher Cake Recipe:
150g of butter, soft in cubes
A pinch of sea salt
300g of icing sugar, sifted
A splash of milk
3 heaped tablespoons of ground hazelnuts
80g of dark chocolate, melted in a steam bath (I used 70%)
Few pieces of kinder/dark chocolate to decorate with
Preheat the oven to 180 degrees.
In a medium bowl sieve the flour with some baking powder, cocoa powder and stir. Add pieces of chocolate and mix again.
In a large mixing bowl whisk the egg with caster sugar until it brightens and gets beautifully foamy, for about 3 minutes on high speed. Then, pour in the acidophilus milk and olive oil. Give it a good stir and set aside.
Next, add the dry mixture into the wet one and give it a fast stir with a mixer to bring it together. Continue with a spatula until there is a nice and homogeneous texture. This way all will be incorporated well and the chocolate pieces will remain in the dough, which is very important for the taste.
Mold the dough into 15 lightly greased forms up to two-thirds of their volume. In case of muffins, use 12 forms filled up to their tops. When making cupcakes, there is no need for the tops as there will be a final decoration instead.
Bake in the oven for about 20-25 minutes until a wooden skewer comes clean from the middle.
Duo Buttercream Frosting
First, melt chocolate in a steam bath. Then, transfer in a cold bath and let it cool down a bit.
In a large mixing bowl ease the butter. Add a tiny pinch of sea salt and mix.
Gradually add icing sugar, half at a time until incorporated well. Taste.
Mold half of the buttercream into a metal bowl and stir in the chocolate until smooth. Taste.
Set aside until further processing. Do not refrigerate as the butter thickens quickly.
Once the cupcakes are cooled down a bit, take them out of the forms onto a working board.
Time to decorate and create Duo Icing Colour:
First, prepare one large decorating bag with a large plain round nozzle.
Second, mold the bright buttercream into a decorating bag and cut out approximately 2,5cm end. Pipe inside of a large decorating bag, starting from the nozzle all the way up.
Third, put the empty decorating bag in a high glass standing and mold the chocolate buttercream in, by using a spatula. Repeat the procedure and pipe the chocolate buttercream all the way through on top of the bright buttercream layer.
Now, all is set to start decorating. There are 2 techniques. You can either pipe a bit of buttercream in the middle of each cupcake. This way you create the base, and then, spiral around the base. You can also pipe it from out to a middle part of each cupcake and finish with an impressive ending move. No limits to imagination.
Makes 12 muffins or 15 cupcakes.