Nutella Stuffed Chocolate Strawberry Cupcakes

Rich and delicious Chocolate cupcakes stuffed with gooey Nutella and topped with Strawberry Cream Cheese Frosting

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Today is a bank holiday Monday in the UK – don’t you love a bonus weekend day?! I spent lots of it writing about these Nutella Stuffed Chocolate Strawberry Cupcakes – I hope you like them!

Looking at these pictures of NUTELLA and strawberry spiked cream cheese frosting all day IS NOT helping my current healthy eating plan, let me tell you! SOMEHOW these cupcakes just seem more appealing to me than salad. 😜

Who knew that being a nutella, rainbow cake and cookie dough loving food blogger and healthy eating weren’t the best fit?! 

That’s probably because the cupcakes I have to share with you today are SO good! Gorgeous moist and rich chocolate cupcakes stuffed with Nutella and covered in yummy Strawberry Cream Cheese Frosting.

The light creamy fruitiness of the frosting cuts so well through the chocolate richness! Strawberry cream cheese frosting is where its at – seriously. Clearly cream cheese frosting is excellent in any form, but especially here! #creamcheesefrostingaddict

Plus, the frosting is pink. 💖

This recipe is one I LOVE for cupcakes, but it’s a little different than the regular cupcakes recipe you may be used to – let me walk you through it!

First, we’ll combine the butter and sugar, by melting them together in a saucepan over a low heat. Once they’re melted, they’re transferred to a stand mixer or bowl and beaten for about five minutes. Over that time, the mixture will become glossy, airy and thick.

While that’s happening, you’ll mix up cocoa powder and hot water for a thick chocolatey paste that makes these cupcakes SO RICH and yummy!

Next, we’ll add our eggs, vanilla, the chocoate paste AND some melted chocolate for good measure, plus the sour cream or greek yoghurt, with the mixer running on medium speed.

Finally, we’ll add in the flour, bicarbonate of soda, baking powder and salt (I like to sift them all together into the mixing bowl) and stir gently to combine – making sure we get all the way to the bottom of the bowl!

Then, we’ll eat SOME unspecified amount of the cupcake batter, naturally! *use a clean spoon*

5.0 from 3 reviews

Nutella Stuffed Chocolate Strawberry Cupcakes

 

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Prep time

45 mins

Cook time

18 mins

Total time

1 hour 3 mins

 

Author: Kerry @ Kerry Cooks

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. 
   
3. 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.
4. 
   
5. 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.
6. 
   
7. 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.
8. 
   
9. 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).
10. 
    
11. 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).
12. 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 🙂 .
13. 
    
14. 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!
15. 
    
16. For the strawberry cream cheese frosting:
17. 
    
18. Follow my method for foolproof cream cheese frosting.
19. 
    
20. 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.
21. 
    When you want to serve, top each cupcake with more of the reserved strawberries and a drizzle of nutella!

3.5.3208

NO EXCUSES – make these and then share them with me. Or if you post a picture on  Instagram, tag #kerrycooks @kerryedwards so I can see (and have good reason to break my diet).

I’m sending these cupcakes to Bake of the Week at Casa Costello and Maison Cupcake and Treat Petite with Baking Explorer and Cakeyboi!

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