Imperial Sugar
Imperial Sugar

Strawberry Nutella® Cupcakes

Strawberry Nutella Cupcakes



  • 2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 2 cups all-purpose flour*
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup boiling water


  • 1/4 cup Nutella®, chocolate hazelnut spread


  • 1 cup unsalted butter, softened
  • 1/2 cup shortening
  • 4 tablespoons pureed strawberries (about 5 large strawberries)
  • 6 cup Imperial Sugar Confectioners Powdered Sugar
  • 2 teaspoons strawberry extract
  • 2 tablespoons heavy cream


  • 1/4 cup Nutella®, chocolate hazelnut spread
  • 24 fresh strawberries, washed and dried

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 300ºF.
  2. Whisk together sugar, flour, cocoa powder, baking soda, and salt.
  3. Add eggs, milk, and oil. Mix well. Stir in vanilla extract. Carefully mix in boiling water. Batter will be liquid.
  4. Pour batter evenly into 24 cupcake liners that have been placed into a cupcake tray.
  5. Bake for 25 minutes or until an inserted toothpick comes out clean.
  6. Let cupcakes cool completely.
  7. Once cool, use a small knife or spoon to carve a plug from middle of cupcake. Fill each cupcake with 1 teaspoon Nutella. Cover filling with cupcake pieces.
  8. To make frosting, hull and remove tops from 5 large strawberries, puree in a blender until smooth. Set aside.
  9. In bowl of a mixer, cream together butter and shortening.
  10. Pour in 4 tablespoons of strawberry puree. Carefully mix in powdered sugar. Add in strawberry extract and mix well. Add in heavy cream and whip until smooth.
  11. Pipe frosting onto each cupcake.
  12. Drizzle Nutella over each cupcake and top with a fresh strawberry.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Angie Barrett @BigBearsWife.