Nutella Stuffed Chocolate Strawberry Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 18
Ingredients
  • For the cupcakes:
  • 250g unsalted butter
  • 200g caster sugar
  • 150g light brown sugar
  • 3 large eggs
  • 1 tbsp vanilla extract
  • 85g cocoa powder
  • 140ml hot/recently boiled water
  • 75g melted plain chocolate
  • 170g sour cream or greek yoghurt
  • 275g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarb of soda
  • large pinch salt
  • For the strawberry cream cheese frosting:
  • 250g cream cheese
  • 100g soft unsalted butter
  • 400-600g icing sugar
  • 1 tbsp vanilla bean paste
  • 1 tbsp fresh lemon juice
  • 100g fresh strawberries, washed OR you could use strawberry jam/puree
Instructions
  1. For the cupcakes:
  2. Preheat your oven to 180C/gas mark 4/350F – you’ll need two cupcake tins lined with cases as this recipe makes around 18 cupcakes.
  3. Melt your butter and sugar in a saucepan on a low heat, until the sugar is dissolved. Transfer to a stand mixer (or large bowl) and mix for 4 – 5 minutes until the mixture is completely cool. Meanwhile, combine your cocoa powder with recently boiled water and stir until all the lumps are dissolved, and get your other dry ingredients ready. Melt your plain chocolate in the microwave in a heat proof bowl in 30 second bursts and set it aside to cool.
  4. Add the eggs to your butter-sugar mixture along with the vanilla, and then, with the mixer running, add your flour, bicarb of soda and baking powder, before adding in the cocoa mixture, salt, and finally, the sour cream and cooled melted chocolate. Once everything is incorporated, spoon two heaped tablespoons of mixture into each case.
  5. Bake in the middle and top shelves of your oven, rotating halfway through, and remove from the oven once a toothpick in the centre of a cupcake comes out clean (around 18 minutes).
  6. Once the cupcakes are cooked and cooled, use a small sharp knife to cut a hollow from the top of each cupcake (so cutting in and down to create a small bowl in each cupcake top).
  7. To fill each crater with nutella, first take your jar of nutella and make sure that there are no traces of the gold label left along the top of the jar. Remove it with your hands, and then use a knife to scrape the top of the jar until you've gotten all the gold off. We're going to microwave the jar so this is important :) .
  8. Next, pop your jar into the microwave for two thirty second intervals on high - your nutella should be very melty! Spoon a tbsp of nutella into each cupcake and set aside. Time to make the frosting!
  9. For the strawberry cream cheese frosting:
  10. Follow my method for foolproof cream cheese frosting.
  11. Finely chop half (50g) your strawberries until they're more of a mush and stir into the cream cheese frosting. Top each cupcake with the frosting using a spoon and pop into the fridge to cool and set.
  12. When you want to serve, top each cupcake with more of the reserved strawberries and a drizzle of nutella!
Recipe by Kerry Cooks at https://kerrycooks.com/nutella-stuffed-chocolate-strawberry-cupcakes/