Ingredients: sponge
175g self-raising flour
2 large eggs
150g butter (unsalted/soft)
175g caster sugar
1 tsp vanilla extract
1 tbsp milk

White Chocolate buttercream:
250g unsalted butter
250g icing sugar
200g white chocolate

Extras:
100g Kinder Bueno pieces


Method:
Step 1: Heat the oven to 180˚C and line a cupcake tin with 12 cupcake cases and set aside.

Step 2: Add the butter and caster sugar into a large mixing bowl, whisk together for 3-4 minutes or until light and fluffy. Next, add the eggs and vanilla extract and whisk until mixture is smooth.

Step 3: Add the flour into the creamed mixture and using a wooden spoon gently fold in, when the flour has been mixed in add the milk. Fold gently again until the mixture looks smooth.

Step 4: Fill each cupcake case two-thirds of the way, bake for 18 minutes. They should be a light golden brown in colour, remove from the oven and allow to cool on a wire rack.

Step 5: While the cupcakes are cooling, make the white chocolate buttercream. First, break the white chocolate and melt it in a bowl over a pan of simmering water.

Step 6: Once the chocolate has melted leave aside and allow to cool down, next beat the butter on a low speed until soft. Then begin to add in the icing sugar one tablespoon at a time until fully combined.

Step 7: Once the white chocolate has cooled down, pour the chocolate into the butter and sugar mixture and again beat on a low speed until it becomes soft, and a spreadable consistency.

Step 8: Once the cupcake’s base is cool, use a piping bag fitted with a star nozzle to cover the cakes with the cream cheese icing, or dollop the icing on top using a spoon. 

Step 9: Finish it by adding some kinder bueno pieces on top and for an extra touch, melt a little bit of hazelnut chocolate and pour on top.

Enjoyyyyyy!