a close up of a nutella stuffed chocolate cupcake with strawberry buttercream frosting

Nutella Stuffed Strawberry Chocolate Cupcakes

Servings: 12 -16
If an 8 year old can make Nutella Stuffed Strawberry Chocolate Cupcakes, you certainly can do it! Moist chocolate cupcakes are a must for Valentine's Day!


  • Ounces   Semisweet Chocolate finely chopped
  • 2/3  Cup  Dutch-process cocoa powder
  • 1 1/2  Cups Hot Water
  • 4 Teaspoons Espresso Powder
  • 1 1/2 Cups Cake Flour
  • 1 1/2  Cups Sugar
  • Teaspoon  Salt
  • Teaspoon  Baking Soda
  • 3/4 Cup Canola Oil or Vegetable Oil
  • Large Eggs room temperature
  • Teaspoons  White Vinegar
  • Teaspoon  Vanilla
  • 2/3  cup  Nutella

For the Strawberry Buttercream

  • 2 Cups Unsalted Butter at room temperature
  • Teaspoon  Vanilla 
  • cups  powdered sugar sifted
  • 2/3  cup  seedless strawberry jam


  • Place the chocolate and cocoa powder in a medium glass bowl.
  • In a measuring cup, add the hot water and espresso powder, stirring to combine and bloom.
  • Pour the hot coffee over the chocolate mixture, whisking gently until smooth then cover in plastic wrap and set aside to cool completely.
  • Meanwhile, preheat the oven to 350°F.
  • Line 2 standard 12-cup muffin tins with foil or paper liners.
  • In a small bowl, whisk together the flour, sugar, salt, and baking soda.
  • Whisk the oil, eggs, vinegar, and vanilla into the cooled chocolate mixture until smooth.
  • Pour the chocolate into the flour mixture, stirring until smooth. Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups, filling 3/4 full.
  • Bake until cupcakes are set and firm when you press on the tops, about 17 to 19 minutes.
  • Remove from the oven to cool. Using an apple corer or pairing knife, slice a small section out of the center of the cupcake. Make sure you do not pierce to the bottom. Fill each hole with 1 heaping tablespoon of Nutella.
  • We like to pop the very top of the cupcake core we removed back onto the top of the cupcake before frosting.
  • Strawberry Buttercream:
  • In the bowl of an electric mixer beat the butter until light and fluffy. Add in the vanilla, strawberry jam and powdered sugar, one cup at a time, beating well on medium speed.
  • Transfer the buttercream to a piping bag fit with a decorative piping tip (I used this one). Frost and serve!
Nutrition Facts
Nutella Stuffed Strawberry Chocolate Cupcakes
Amount Per Serving (1 g)
Calories 228
% Daily Value*
Cholesterol 49mg16%
Sodium 186mg8%
Carbohydrates 18.1g6%
Fiber 1.3g5%
Sugar 7.9g9%
Protein 2.6g5%
* Percent Daily Values are based on a 2000 calorie diet.