February 7, 2023

Strawberry Nutella Chocolate Cupcakes

Name: Strawberry Nutella Chocolate Cupcakes
Prep time: 60 min
Cook time: 15 min
Ingredients: 1 cup all purpose flour; 3/4 cup granulated sugar; 2/3 cup unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 2 eggs; 1/4 cup vegetable oil; 1 tsp vanilla extract; 1/2 cup buttermilk; 1/2 cup hot coffee; 1 cup Nutella; 8 oz cream cheese, softened at room temperature; 1 cup unsalted butter, softened at room temperature; 1 cup freeze dried strawberries; 4 cups powdered sugar; 2-3 tbsp heavy whipping cream; 1 tsp vanilla extract; 4 oz semisweet chocolate, chopped; 8 ripe strawberries, cut in half

Valentine’s Day is one week away! And I have got the perfect recipe: strawberry Nutella chocolate cupcakes. A rich chocolate cupcake, filled with Nutella and topped with strawberry cream cheese frosting and a chocolate covered strawberry. So decadent, perfect for a special occasion, or really any occasion. A random Monday is a good enough occasion to make these cupcakes. They are so good and total show stoppers.

Chocolate cupcakes:

These cupcakes have a rich chocolate flavor and aren’t too sweet. With the strawberry cream cheese frosting and Nutella they are the perfect combination. Start by making a cup of coffee (use any method of your choice or even instant coffee or espresso, we will need ½ cup in this recipe). In a bowl whisk together all purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. In a separate bowl whisk together the vegetable oil, eggs, vanilla extract, and buttermilk, no mixer necessary! Add the dry ingredients and then the hot coffee. You can use hot water here instead if you have no way to make coffee BUT I strongly urge you to use it.

Even if you don’t like coffee, it doesn’t make the cupcakes taste like coffee at all, it just enhances the chocolate flavor. Gently mix the ingredients to combine using a wooden spoon or spatula until just combined, being careful not to overmix. The batter will be quite runny. Line a 12 serving cupcake pan, plus three more in another cupcake pan if you have it, with cupcake liners and fill each ¾ of the way. This recipe makes 15 cupcakes. If you only have one pan then just bake 12, remove when they are finished, and then bake your remaining three.

Bake in a 325 degree Fahrenheit oven for 13-15 minutes. A toothpick inserted into the center should come out mostly clean, with maybe a few moist crumbs. When you press into the top of the cupcakes it should bounce back. Remove from the cupcake pan using a spoon to help you as soon as you take them out of the oven, they will be hot so be careful. Place on a wire rack to cool completely.

Filling your strawberry Nutella chocolate cupcakes:

Once your cupcakes are cooled use a small paring knife or even a butter knife to cut out a small well in the center. I like to press part of what I cut out back onto the hole after I have filled it, but this is optional! Use a piping bag or a zip lock bag with the corner cut off to fill each cupcake with Nutella. If desired press a piece of cupcake you cut out earlier back over the hole to cover the Nutella. You can also skip this part and just frost right over the top of it! Once all are filled, set aside and make your frosting.

Strawberry cream cheese frosting and assembly:

In the bowl of a stand mixer using the paddle attachment or using a hand mixer add your room temperature cream cheese and butter. Then, mix on medium speed for about a minute to combine. The strawberry component of this frosting is freeze dried strawberries. I usually find mine at Aldi’s but you can also find them at most grocery stores and Trader Joe’s. They are NOT frozen strawberries. Those would produce a completely different outcome. They are in a bag and are freeze dried and crispy.

Add one cup of freeze dried strawberries to a food processor or crush using a zip lock bag and rolling pin. If using the food processor pulse until they are broken down into a powder. Add to the butter and cream cheese mixture along with one cup of powdered sugar. Mix on medium speed to combine. Add the remaining three cups of powdered sugar one at a time, mixing for about 30 seconds to a minute in between each addition.

Once all the powdered sugar is combined add two to three tablespoons of heavy whipping cream (start with two) and vanilla extract. Mix on medium speed for about a minute. The frosting should be smooth and fluffy. Frost each cupcake any way that you want! I used a piping bag and a frosting tip but you can also use an offset spatula or a spoon. After frosting each cupcake I dipped half of a fresh strawberry into melted chocolate and placed it right onto the frosting while it was still wet. This creates a pretty drip of chocolate on your cupcake. Enjoy!