Kinder Delice style cupcakes made with Thermomix

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26 February, 2026

Kinder Delice style cupcakes made with Thermomix

Remember those little refrigerated chocolate bars from childhood? Dark and soft sponge cake, with a delicate, slightly sweet cream with a touch of honey in the center – fresh from the refrigerator, wonderfully fresh and creamy. We will bring exactly that feeling home today. 🍫🤍

With the Thermomix, the fluffy chocolate cake is prepared in just a few minutes, and the filling is wonderfully light and not at all cloying.

The best thing: you know exactly what’s in it – no unnecessary additives, just good ingredients.

Whether for a children’s birthday, a snack with coffee, or simply as a nostalgic refrigerator snack, these bars are a real highlight. And, let’s be honest: homemade they taste much better. ✨

Kinder Delice style cupcakes made with Thermomix

Why you’ll love these Milch-Schnitten

Like the original, but better: Fresh sponge cake and creamy filling.
Quick to prepare: The dough is mixed in a few minutes.
Light and pleasant: The cream is fluffy and not heavy.
Perfect to prepare in advance: Sitting overnight they taste even better.
Ideal for children and adults: Sweet, but not excessive.
Refrigerator Dessert: Especially refreshing served cold.

Ingredients

For the dough:

🥚 3 eggs
🍬 80 g sugar
🌼 1 envelope of vanilla sugar
🌾 70 g flour
🍫 1 sachet of chocolate pudding powder
🧁 ½ envelope of chemical yeast (baking powder)

For the filling:

🥛 100 g whipping cream
❄️ 1 sachet of cream stabilizer
🌼 2 envelopes of vanilla sugar
🍯 2 tablespoons honey
🧀 100 g mascarpone
🍋 1 tablespoon lemon juice
🧀 100 g cream cheese

Step by step instructions

① Beat the cake base

Place the eggs, sugar and vanilla sugar in the glass and mix for 2 minutes at speed 4 until creamy. The mixture should look clear and slightly foamy – this will ensure a fluffy cake.

② Add the dry ingredients

Add the flour, chocolate pudding powder and baking powder and mix for 10 seconds at speed 4. Do not overmix so the dough stays airy.

③ Bake

Spread the dough evenly on a tray covered with baking paper. Bake at 200°C for about 10–15 minutes. Keep an eye on the oven: it should be cooked but not dry. Let cool completely and carefully cut into two plates of the same size.

④ Prepare the cream

Whip the cream with the stabilizer (preferably with a hand mixer). In a separate bowl, mix the vanilla sugar, honey, mascarpone, cream cheese and lemon juice until you obtain a smooth cream. Then add the whipped cream with enveloping movements to maintain the airy texture.

⑤ Assembly

Spread the cream evenly on one of the cake sheets. Place the second one on top carefully and press lightly. Cut into bars and let rest in the refrigerator, preferably overnight.

Tips and solutions

🌟Pro tips

• Do not overbake the cake – it could be dry.
• For more uniform cuts, chill 30 minutes before cutting.
• Use a sharp knife and clean it between each cut.
• If you want a flavor closer to the original, add 1 tablespoon of milk to the cream.

❌ Frequent errors

Problem: The cream overflows
Cause: The cream was not whipped well
Solution: Beat until firm peaks.

Problem: dry sponge cake
Cause: Overbaking
Solution: Do the toothpick test in time.

Problem: The bars fall apart when cutting
Cause: They didn’t cool down enough
Solution: Refrigerate at least 4 hours, preferably overnight.

Variations and adaptations

🍫 More chocolate: Add 1 tablespoon of extra cocoa to the dough.

🌱 Lighter version: Replace part of the mascarpone with low-fat quark cheese or low-fat cottage cheese.

🍓 Fruity touch: Spread a thin layer of strawberries between the cream and the cake.

👶 Special for children: Cut into mini portions.

📦 Meal prep: Well refrigerated, they keep for 2–3 days.

Serve and combine

Serve very cold – this way the cream will be especially fresh and firm. ❄️

They go perfectly with a glass of cold milk, coffee or cocoa. For guests, cut into neat rectangles and sprinkle lightly with cocoa. Perfect for children’s birthdays, summer parties or as a sweet refrigerator treat.