Description
These Nutella Stuffed Strawberry Chocolate Cupcakes are a decadent treat featuring moist chocolate cupcakes filled with creamy Nutella and topped with a luscious strawberry buttercream. Perfectly balanced with rich cocoa, a hint of espresso, and sweet strawberry jam frosting, they make an impressive dessert for any occasion.
Ingredients
Cupcakes
- 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
Strawberry Buttercream Frosting
- 2 Cups unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 2/3 Cup seedless strawberry jam
- 6 Cups powdered sugar, sifted
Instructions
- Prepare Chocolate Mixture: Place the chopped semisweet chocolate and cocoa powder in a medium glass bowl. In a separate measuring cup, dissolve the espresso powder in the hot water, then pour this hot coffee mixture over the chocolate and cocoa. Whisk gently until smooth. Cover with plastic wrap and set aside to cool completely.
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line two standard 12-cup muffin tins with foil or paper liners to prevent sticking.
- Mix Dry Ingredients: In a small bowl, whisk together cake flour, sugar, salt, and baking soda thoroughly until combined.
- Combine Wet Ingredients: Once the chocolate mixture has cooled, whisk in canola oil, eggs, white vinegar, and vanilla extract until the batter is smooth and uniform.
- Mix Batter: Pour the wet chocolate batter into the dry ingredient mixture. Stir carefully until all ingredients are just combined, forming a smooth batter.
- Fill Muffin Tins: Using a spring-loaded scoop or spoon, evenly distribute the batter into the prepared muffin cups, filling each about three-quarters full.
- Bake Cupcakes: Bake for 17 to 19 minutes, or until the cupcakes are set and spring back slightly when lightly pressed on top.
- Cool and Core Cupcakes: Remove cupcakes from the oven and allow them to cool completely. Using an apple corer or paring knife, carefully slice a small section from the center of each cupcake, taking care not to pierce the bottom.
- Fill with Nutella: Spoon 1 heaping tablespoon of Nutella into each cored center hole. Optionally, replace the removed core piece back onto the cupcake top for a seamless look.
- Make Strawberry Buttercream: In the bowl of an electric mixer, beat the unsalted butter until light and fluffy. Add vanilla extract and seedless strawberry jam, mixing to combine.
- Add Powdered Sugar: Gradually add sifted powdered sugar, one cup at a time, beating well on medium speed after each addition until the frosting is smooth and spreadable.
- Frost Cupcakes: Transfer the buttercream to a piping bag fitted with your desired decorative tip. Pipe the frosting onto the Nutella-stuffed cupcakes and serve immediately, or store in an airtight container.
Notes
- For best results, use room temperature eggs and butter as specified for better mixing and texture.
- You can substitute espresso powder with instant coffee granules for similar depth of flavor.
- If you prefer a less sweet frosting, reduce the powdered sugar slightly or add a pinch of salt.
- Ensure cupcakes are completely cooled before coring and filling to avoid melting Nutella filling.
- The recipe yields 17 cupcakes, perfect for medium gatherings or parties.
- Prep Time: 20 minutes
- Cook Time: 19 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
