Description
Decadent chocolate cupcakes filled with Nutella and topped with a luscious strawberry buttercream frosting. A perfect treat for any occasion!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- 1 ½ cups granulated sugar
- ¾ cup vegetable oil
- 1 ½ cups buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾ cup boiling water
- 1 cup Nutella
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup strawberry puree (from about 6–8 fresh strawberries)
- 1 teaspoon vanilla extract
- 2–4 tablespoons milk or heavy cream, as needed
- Pinch of salt
- Fresh strawberries, halved or quartered
- Chocolate shavings (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the granulated sugar, vegetable oil, buttermilk, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
- Slowly pour in the boiling water while mixing on low speed. The batter will be thin.
- Fill each cupcake liner about ? full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Once the cupcakes are completely cool, use a cupcake corer or a small knife to carefully remove a small portion from the center of each cupcake.
- Spoon about 1 teaspoon of Nutella into each cupcake cavity.
- Wash and hull about 6-8 fresh strawberries. Puree them in a food processor or blender until smooth. Strain the puree through a fine-mesh sieve to remove any seeds.
- In a large bowl (or the bowl of a stand mixer), beat the softened butter on medium speed until light and fluffy (3-5 minutes).
- Gradually add the powdered sugar, one cup at a time, beating on low speed until combined. Scrape down the sides of the bowl occasionally.
- Add the strawberry puree, vanilla extract, and salt. Beat on medium speed until well combined.
- If the frosting is too thick, add milk or heavy cream, one tablespoon at a time, until you reach your desired consistency. If it’s too thin, add a little more powdered sugar.
- Beat the frosting on high speed for 1-2 minutes until light and fluffy.
- Once the cupcakes are filled and the frosting is ready, frost the cupcakes using a piping bag or a knife/spatula.
- Decorate the frosted cupcakes with fresh strawberry halves or quarters. Add chocolate shavings, if desired.
- For best results, chill the cupcakes in the refrigerator for at least 30 minutes before serving.
Notes
- Use room temperature ingredients, especially the butter and eggs, for a smoother batter and even bake.
- Overmixing the cupcake batter can lead to tough cupcakes. Mix until just combined.
- Make sure the cupcakes are completely cool before frosting to prevent the frosting from melting.
- Use fresh, ripe strawberries for the best flavor in the frosting.
- Reduce the amount of powdered sugar if you prefer a less sweet frosting.
- Prep Time: 30 minutes
- Cook Time: 20 minutes