Strawberry Nutella® Cupcakes

Prep Time:

25m - 30m

Bake/Cook Time:

30m

Yield:

24 cupcakes

Chocolate and strawberry is a delicious combo, but Nutella® and strawberry is a match made in heaven! These homemade Strawberry Nutella® Cupcakes are topped with a fresh strawberry frosting, a drizzle of Nutella® and a fresh summer strawberry. They’re also stuffed with Nutella®, so there is Nutella and Strawberry in every bite. Perfect for birthday parties, summer celebrations, or Valentine’s Day.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Confectioners Powdered Sugar Poly Bag

Ingredients

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

Filling

1/4 cup Nutella®, chocolate hazelnut spread

Frosting

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

Topping

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.

Directions

Preheat oven to 300ºF.
Whisk together sugar, flour, cocoa powder, baking soda, and salt.
Add eggs, milk, and oil. Mix well. Stir in vanilla extract. Carefully mix in boiling water. Batter will be liquid.
Pour batter evenly into 24 cupcake liners that have been placed into a cupcake tray.
Bake for 25 minutes or until an inserted toothpick comes out clean.
Let cupcakes cool completely.
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.
To make frosting, hull and remove tops from 5 large strawberries, puree in a blender until smooth. Set aside.
In bowl of a mixer, cream together butter and shortening.
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.
Pipe frosting onto each cupcake.
Drizzle Nutella over each cupcake and top with a fresh strawberry.