Dreamy Kinder Bueno Cupcakes

Place cupcake liners in the muffin tin and preheat the oven to 180°C convection (160°C fan)

Whisk the oil with the eggs and buttermilk in a mixing bowl

Add the sugar and continue mixing

Fold in the hazelnuts

Mix all the dry ingredients, sift, and stir into the batter

Divide the batter evenly among the 12 cupcake liners and bake in the preheated oven for about 15 minutes

Let the cupcakes cool completely after baking

Finely grind the chocolate bars with a food processor; alternatively, place them in a freezer bag and crush with a rolling pin

Beat the soft (not liquid!) butter with powdered sugar, add the milk and stir briefly

Fold in the ground chocolate bars by hand using a spatula

Fill the frosting into a piping bag with a large star tip and pipe swirls onto the cupcakes

Roughly chop the chocolate couverture and melt in a double boiler

Using a fork, drizzle the melted chocolate in stripes over the frosting

Cut the chocolate bars into four pieces each with a knife, place one piece on each cupcake, and gently press into the frosting

Chill the cupcakes until serving