Nutella Stuffed Strawberry Chocolate Cupcakes
Servings: 17
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!
Ingredients
- 8 Ounces Chocolate Semisweet, finely chopped
- 2/3 Cup cocoa powder Dutch-process
- 1 1/2 Cups Water Hot
- 4 Teaspoons Espresso Powder
- 1 1/2 Cups Cake Flour
- 1 1/2 Cups Sugar
- 1 Teaspoon Salt
- 1 Teaspoon Baking Soda
- 3/4 Cup Canola Oil or Vegetable Oil
- 4 Eggs Large, room temperature
- 4 Teaspoons White Vinegar
- 1 Teaspoon Vanilla
- 2/3 cup Nutella
For the Strawberry Buttercream
- 2 Cups Butter Unsalted, at room temperature
- 1 Teaspoon Vanilla
- 6 cups powdered sugar sifted
- 2/3 cup jam seedless strawberry
Instructions
- 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!
Notes
cupcakes will stay fresh for 2-3 days.
Substitute for cake flour- 1 cup flour minus 2 tablespoons and then add back 2 tablespoons corn starch and whisk to combine.
Nutrition Facts
Nutella Stuffed Strawberry Chocolate Cupcakes
Amount Per Serving (1 g)
Calories 894
Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 21g131%
Cholesterol 96mg32%
Sodium 411mg18%
Potassium 265mg8%
Carbohydrates 135g45%
Fiber 5g21%
Sugar 116g129%
Protein 6g12%
Vitamin A 723IU14%
Vitamin C 1mg1%
Calcium 42mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.