Ingredients

For the cupcakes:
• 1 cup all-purpose flour (or gluten-free 1:1 blend)
• ½ cup cocoa powder (unsweetened)
• ¾ cup granulated sugar
• 1 tsp baking soda
• ¼ tsp salt
• 1 egg
• ½ cup milk (dairy or plant-based)
• ¼ cup vegetable oil or melted coconut oil
• 1 tsp vanilla extract
• ½ cup hot water

For the filling & topping:
• 4 whole Bueno chocolate bars (or Ferrero Rocher-style chocolate-hazelnut bars), chopped
• ½ cup Nutella (plus extra for piping)
• ½ cup heavy cream or full-fat coconut cream (for whipped topping)

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
In a bowl, sift together flour, cocoa powder, sugar, baking soda, and salt.
Add egg, milk, oil, and vanilla. Mix until smooth. Stir in hot water (batter will be thin).
Divide batter into liners (about ⅔ full). Bake 18–22 minutes, until a toothpick comes out clean. Cool completely.

Assemble:
5. Once cooled, use a small knife or apple corer to remove a center plug from each cupcake (save crumbs for topping!).
6. Fill each hole with ½ tsp Nutella and press a small piece of Bueno bar into the center.
7. Make the frosting: Whip heavy cream to stiff peaks. Gently fold in ½ cup Nutella until swirled.
8. Pipe or spread frosting over each cupcake.
9. Top with chopped Bueno pieces, crushed wafers, or extra chopped hazelnuts. Drizzle with more Nutella if desired!

✨ These taste like your favorite chocolate bar came to life in cupcake form!

💡 No Bueno bars? Use chopped Ferrero Rocher, Nutella-stuffed chocolates, or make your own crunch with crushed wafers + chopped nuts.

PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 20 mins , Total Time : 50 mins , Servings : 12 cupcakes , Calories : 240 , Net Carbs: 26g , Fats: 14g , Protein: 4g