Step 1:Preheat the oven to 180°c / 160°c fan and prepare 12 cupcake casesStep 2:Beat together the unsalted butter/baking spread and light brown sugar until light and creamy.Step 3:Add the eggs, self raising flour, cocoa powder and vanilla extract and beat again until smooth.Step 4:Split evenly between the cupcake cases and bake in the oven for 20-22 minutes or until baked.Step 5:Once baked, leave to cool fully.Step 6:For the buttercream, carefully melt the Kinder chocolate until smooth. I prefer to do this in the microwave.Step 7:Leave the Kinder chocolate to cool for a few minutes.Step 8:Beat the unsalted butter on its own for a few minutes to loosen it.Step 9:Add the icing sugar one half at a time and beat fully each time to combineStep 10:Add the melted and cooled Kinder chocolate and beat again.Step 11:If required, add one tablespoon of double cream and beat fully to make it lovely and smooth. Step 12:For the decoration, use your favourite piping tip (Jane uses a 2D closed star) and pipe the buttercream onto the cupcake.Step 13:Add a piece or two of Kinder Bueno and sprinkle on some hazelnuts. Enjoy.