Cakes Featured Other Desserts Recipes

Nutella Stuffed Chocolate Strawberry Cupcakes

May 25, 2016

Yes i know everyone is obsessed with Nutella. But this cupcake goes beyond everyone’s addiction. This cupcake is LIFE.

Can you just imagine, having a moist chocolatey cupcake with a decadent strawberry infused buttercream frosting AND the entire cupcake is STUFFED with Nutella!?

I just bought a new huge Nutella jar, and didn’t want it to just sit there, eyeing me, waiting for me to start digging into it. So i decided to find some cupcake recipes that are made with Nutella and i stumbled upon this one Nutella Stuffed Cupcakes ! YUMMMM

The cupcake itself is too too good. But the Nutella stuffing makes it moist x100000 and as for the frosting, it is delicious. I am sinfully in love with buttercream.

As for the piping, i’ve been trying to experiment with my flower skills. Tried piping a flower on the cupcake at first (refer to my instagram video )

I ended up piping with Wilton’s 1M. I love it and i’m trying to perfect the flower swirls! *Almost there*

Check out the recipe below and ENJOY

Ingredients

For the cupcakes:

4 ounces semisweet chocolate, finely chopped
1/3 cup (1 ounce) Dutch-process cocoa powder
3/4 cup hot coffee
3/4 cup (3.38 oz) bread flour
3/4 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
1/3 cup Nutella

For the buttercream:

2 sticks unsalted butter, at room temperature
1 teaspoon vanilla extract
3 cups powdered sugar, sifted
1/3 cup seedless strawberry preserves

Pink food coloring, if desired

Directions

For the cupcakes:

Place the chocolate and cocoa powder in a medium heatproof bowl. Pour hot coffee over the mixture. Cover and let stand for 5 minutes. Whisk gently until smooth then set aside to cool completely.

Meanwhile, preheat the oven to 350°F. Line a standard 12-cup muffin tin with foil or paper liners.

In a small bowl, whisk the flour, sugar, salt, and baking soda together.

Whisk the oil, eggs, vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth. Using a spring-loaded scoop or a large spoon, divide the batter evenly among prepared muffin cups.

Bake until cupcakes are set and firm to the touch, about 17 to 19 minutes. Let the cupcakes cool completely. Using an apple corer or pairing knife, slice a small section of the center of the cupcake for the Nutella, being careful not to slice through the bottom. Fill each hole with 1 heaping teaspoon of Nutella.

For the buttercream:

In the bowl of an electric mixer beat the butter until light and fluffy. Add the vanilla. Gradually add the sugar, one cup at a time, beating well on medium speed. Add the strawberry preserves and beat until light and fluffy. For a more saturated color, add a few drops of red food coloring, if desired.

Transfer the buttercream to a piping bag fit with a decorating piping tip, such as the Wilton 1M tip. Pipe frosting directly onto the stuffed cupcakes. Serve or store at room temperature for a day or in an airtight container in the fridge for up to 3 days.

 

Don’t forget to follow me on Instagram and Snapchat: Mrs.Clueless !

Pinch of Love,

Mrs.Clueless

 

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2 Comments

  • Reply Childchef August 25, 2016 at 8:59 am

    Is it needed to add coffee?😁

    • Reply Mrs.Clueless August 25, 2016 at 1:29 pm

      If you want! It enhances the taste!

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