Name: Nutella Stuffed Strawberry Chocolate Cupcakes Recipe
Prep time: 20 min
Cook time: 19 min
Total time: 50 min
Cuisine: American
Ingredients: 8 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; 1 teaspoon salt; 1 teaspoon baking soda; 3/4 Cup canola oil (or vegetable oil); 4 large eggs, room temperature; 4 teaspoons white vinegar; 1 teaspoon vanilla extract; 2/3 Cup Nutella; 2 Cups unsalted butter, at room temperature; 1 teaspoon vanilla extract; 2/3 Cup seedless strawberry jam; 6 Cups powdered sugar, sifted

Print Recipe· 3.9 from 11 reviews

If you have a serious sweet tooth and a love for chocolate combined with fruity surprises, then this Nutella Stuffed Strawberry Chocolate Cupcakes Recipe is about to become your new obsession. Imagine rich, moist chocolate cupcakes filled with a luscious pocket of creamy Nutella and topped with a dreamy strawberry buttercream frosting that bursts with fresh, fruity flavor. Every bite feels like a surprise party for your taste buds, and the beautiful balance of chocolate and fruit will leave everyone asking for more. Whether you’re baking for a special occasion or just a weekend treat, these cupcakes bring charm, indulgence, and a little wow-factor to your dessert table.

Ingredients You’ll Need

A close-up view of a chocolate cupcake with three visible layers: the bottom layer is a dark, crumbly chocolate cake, partly unwrapped from a brown paper liner; the middle layer is a smooth, shiny milk chocolate filling that looks soft and creamy; the top layer is a thick, swirled pink frosting with a slightly textured, airy appearance and a soft wave shape on top. The cupcake is placed on a dark cooling rack sitting on a white marbled surface, with some loose chocolate crumbs scattered around. In the background, there are more cupcakes with the same pink frosting, softly blurred. photo taken with an iphone --ar 4:5 --v 7

Gathering simple yet essential ingredients is the first step to nailing this delicious Nutella Stuffed Strawberry Chocolate Cupcakes Recipe. Each component plays a crucial part in producing that perfect texture, intense chocolate flavor, or sweet-tart contrast from the strawberry, making your baking experience smooth and rewarding.

8 Ounces Chocolate (semisweet, finely chopped): Delivers deep chocolate richness and melt-in-your-mouth moisture.
2/3 Cup Cocoa Powder (Dutch-process): Adds an extra layer of intense chocolate flavor and a dark, alluring color.
1 1/2 Cups Hot Water: Used to bloom espresso powder and melt chocolate gently for a smooth batter.
4 teaspoons Espresso Powder: Boosts and intensifies the chocolate without overwhelming it.
1 1/2 Cups Cake Flour: Provides a lighter, tender crumb perfect for cupcakes.
1 1/2 Cups Sugar: Sweetens the batter just right for balanced flavor.
1 teaspoon Salt: Enhances all other flavors and balances sweetness.
1 teaspoon Baking Soda: Helps cupcakes rise beautifully fluffy and soft.
3/4 Cup Canola Oil (or vegetable oil): Keeps the cupcakes moist and tender.
4 Large Eggs (room temperature): Gives structure and richness to the cake.
4 teaspoons White Vinegar: Reacts with baking soda to ensure a perfect rise without overpowering taste.
1 teaspoon Vanilla: Adds a warm, familiar flavor to complement the chocolate.
2/3 Cup Nutella: The star filling providing creamy, hazelnut-chocolate decadence.
2 Cups Butter (unsalted, at room temperature): Makes the strawberry buttercream rich and silky.
1 teaspoon Vanilla (for frosting): Enhances the sweetness and rounds out the frosting’s flavor.
2/3 Cup Seedless Strawberry Jam: Brings a fresh, fruity brightness to the buttercream.
6 Cups Powdered Sugar (sifted): Sweetens and thickens the strawberry buttercream perfectly.

How to Make Nutella Stuffed Strawberry Chocolate Cupcakes Recipe

Step 1: Bloom the Chocolate and Espresso

Start by placing your finely chopped semisweet chocolate and Dutch-process cocoa powder in a medium glass bowl. In another container, stir the espresso powder into the hot water until dissolved. Pour this hot coffee mixture over the chocolate and cocoa, whisking gently until smooth. Cover and let it cool completely. This step is crucial for unlocking deep chocolate flavor and creating a silky base for the batter.

Step 2: Mix the Dry Ingredients

While the chocolate mixture cools, whisk together cake flour, sugar, salt, and baking soda in a small bowl. This ensures your cupcake batter will have an even distribution of leavening and sweetness, which helps them bake up perfectly tender and evenly risen.

Step 3: Combine Wet Ingredients

Whisk the canola oil, eggs, white vinegar, and vanilla into the cooled chocolate mixture until silky smooth. Mixing the wet ingredients with the cooled chocolate ensures the eggs don’t scramble and the batter stays silky.

Step 4: Make the Batter and Bake

Pour the chocolate mixture into the dry ingredients and stir gently until smooth, being careful not to overmix. Using a spring-loaded scoop, fill your prepared muffin tins about three-quarters full. Pop them in the oven preheated at 350°F and bake for 17–19 minutes until the cupcakes spring back gently when pressed. This baking time is key for moist, tender cupcakes that hold their shape beautifully.

Step 5: Core and Fill with Nutella

Once cool, carefully use an apple corer or a small paring knife to remove a small section from the center of each cupcake—just enough to create a perfect little cavity. Fill each one generously with Nutella for that gooey, luscious surprise inside. Replace the cupcake tops to seal in the delicious filling.

Step 6: Prepare and Pipe Strawberry Buttercream

Beat the unsalted butter until it’s light and fluffy. Add in vanilla, strawberry jam, and sifted powdered sugar one cup at a time, mixing on medium speed until smooth and creamy. Transfer the frosting to a piping bag fitted with your favorite decorative tip and frost the cupcakes generously. The sweet strawberry buttercream balances the chocolate and Nutella filling beautifully.

How to Serve Nutella Stuffed Strawberry Chocolate Cupcakes Recipe

Nutella Stuffed Strawberry Chocolate Cupcakes Recipe - Recipe Image

Garnishes

To elevate these cupcakes even further, consider adding sliced fresh strawberries, a light dusting of cocoa powder, or a few chopped toasted hazelnuts on top. These garnishes not only enhance their presentation but also provide extra texture and flavor contrasts that make each bite even more delightful.

Side Dishes

These cupcakes shine as the dessert centerpiece, but pairing them with a scoop of vanilla ice cream or a dollop of fresh whipped cream can make the experience even more indulgent. For brunch or afternoon tea, serve alongside fresh berries or a glass of cold milk to complement the rich chocolate and fruity notes.

Creative Ways to Present

You can create a cupcake tower for special occasions or present them in pretty cupcake liners that match your party theme. Try placing each cupcake in a clear mini cupcake dome for a polished bakery-style look that also keeps them fresh when transporting. Adding a cute little flag or a fresh mint leaf can add a touch of whimsy.

Make Ahead and Storage

Storing Leftovers

You can store leftover Nutella Stuffed Strawberry Chocolate Cupcakes in an airtight container at room temperature for up to two days, or refrigerate them for up to five days to keep the frosting fresh. Make sure they are covered well to prevent the cupcakes from drying out or absorbing other flavors.

Freezing

These cupcakes freeze beautifully. Wrap each cupcake individually in plastic wrap, then place them in a freezer-safe container or bag. They will keep in the freezer for up to three months. When ready to enjoy, thaw them overnight in the refrigerator and bring to room temperature before serving for best texture and flavor.

Reheating

If you want to enjoy them warm, especially to soften the Nutella filling slightly, microwave a cupcake for about 10–15 seconds. Avoid overheating or microwaving multiple at once, as that can affect texture and the frosting.

FAQs

Can I substitute the Nutella with another filling?

Absolutely! While Nutella is the star of this recipe, you can use peanut butter, chocolate ganache, or a flavored cream cheese filling for delicious variations. Each will create a unique twist on the classic cupcake.

Do I have to use espresso powder?

Espresso powder intensifies the chocolate flavor delightfully but is optional. If you don’t have it on hand, you can skip it or substitute with instant coffee powder for a similar effect.

How do I make the strawberry buttercream less sweet?

Try reducing the powdered sugar slightly or use a low-sugar strawberry jam. You can also add a bit more butter to mellow the sweetness while keeping the buttercream creamy.

Can I make these cupcakes gluten-free?

Not without substitutions. You would need to swap the cake flour with a gluten-free baking flour blend and adjust the recipe slightly. Keep in mind texture may vary, so testing is recommended.

What’s the best way to fill the cupcakes with Nutella?

Using an apple corer is easiest for making a clean hole, but a small paring knife works well too. Scoop Nutella with a spoon or piping bag to fill each hole generously without tearing the surrounding cake.

Final Thoughts

There’s something truly magical about this Nutella Stuffed Strawberry Chocolate Cupcakes Recipe that makes it a must-try for dessert lovers everywhere. From that first bite of rich chocolate hugging the creamy Nutella center to the bright strawberry frosting, it’s an experience worth savoring. Whether you bake it for friends, family, or just yourself, these cupcakes never fail to bring smiles and happy hearts. So don your apron and get ready to create cupcakes that you’ll want to make again and again!