Nutella Stuffed Strawberry Chocolate Cupcakes are indulgent treats featuring moist chocolate cupcakes filled with creamy Nutella, topped with a fresh strawberry buttercream for a decadent and fruity dessert.
Author:Beth
Prep Time:25 minutes
Cook Time:20 minutes
Total Time:1 hour (includes cooling and decorating)
Yield:12 cupcakes 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup hot water
12 teaspoons Nutella (about 1 teaspoon per cupcake)
1/2 cup fresh strawberries, pureed
1/2 cup unsalted butter, softened (for frosting)
2 cups powdered sugar (for frosting)
1/2 teaspoon vanilla extract (for frosting)
Instructions
Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla and sour cream.
Add the dry ingredients to the wet mixture, mixing just until combined. Stir in hot water until batter is smooth.
Fill each cupcake liner about 2/3 full. Bake for 18–20 minutes or until a toothpick comes out clean. Let cool completely.
Once cooled, use a small knife or cupcake corer to remove the center of each cupcake. Fill each hole with about 1 teaspoon of Nutella.
To make frosting, beat butter until fluffy. Add powdered sugar, pureed strawberries, and vanilla. Beat until smooth and creamy.
Pipe or spread strawberry frosting onto the Nutella-filled cupcakes. Garnish with halved strawberries if desired.
Notes
For best texture, make sure the cupcakes are completely cool before filling or frosting.
Use room temperature butter for both batter and frosting for smooth consistency.
Store cupcakes in the refrigerator and bring to room temperature before serving.