Strawberry Nutella Cupcakes

One of my biggest pregnancy cravings this time around is anything with strawberries – especially if it’s accompanied by a little Nutella. I decided to turn these cravings into a cupcake, and they were a HUGE HIT.

The base is a chocolatey cupcake filled with creamy Nutella. I topped it with strawberry buttercream frosting made with fresh strawberries and it was the perfect compliment.

Related Recipe: Looking for more cupcake recipes?! Try our Confetti Cupcakes with Homemade Strawberry Buttercream Frosting Recipe!

Doctored Cake Mix Base

The great thing about this recipe is that we use a doctored cake mix for the base – which saves you a lot of time! We take a regular devil’s food cake mix and add sour cream, instant pudding, and vanilla to make it seem like you slaved away making these cupcakes from scratch.

How to make Nutella filled Cupcakes

1. Mix together cupcake base ingredients (minus the Nutella), and bake them for 20-ish minutes – until a toothpick inserted in the center comes out clean. Remove them from the oven and let them cool completely. (PS – these are the cupcake liners I used.)
2. When the cupcakes have completely cooled, use a melon baller (or a spoon), to carve out a small hole in each cupcake. Be sure to save the part you cut out!
3. Fill each hole with a spoonful of Nutella, then replace the chocolate cupcake piece on top, pressing it down gently.

How to make strawberry buttercream frosting

1. In a large mixing bowl, beat butter on high speed for about 2 minutes, until it is creamy and smooth.
2. Add in the powdered sugar 1/2 cup at a time, until it reaches your desired consistency. I like my frosting pretty thick and keeping it’s shape, so I generally use about 5 cups.
3. Add in mashed strawberries (I just mashed mine in a bowl with a fork) and vanilla, and continue to mix. Add more powdered sugar if necessary (the strawberries add extra moisture, so you may need to add more powdered sugar to reach your desired consistency). If you don’t think your frosting is “pink” enough, you can also add in a drop or two of food coloring.
4. Pipe (or spread) frosting onto each cupcake, then top with a drizzle of Nutella (which is totally optional but definitely delicious), and a sliced strawberry.

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To store:

These cupcakes don’t keep well (the Nutella in the middle will soften the cupcake), but if you do have any leftovers, you can store them in the fridge in an airtight container for a day or two.

More Nutella Recipes to try

• Nutella Cheesecake
• Nutella Hot Chocolate
• Nutella No-Bake Cookies
• Fudgy Nutella Brownies
• Nutella Banana Bread

Strawberry Nutella Cupcakes Recipes

A chocolatey cupcake filled with creamy Nutella, then topped with strawberry buttercream frosting made with fresh strawberries makes for the perfect combination of chocolate and fruit.

ServingServing: 24

Prep Time 20 minutes minutes

Cook Time 22 minutes minutes

Total Time 42 minutes minutes

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Ingredients

Chocolate Cupcakes

• ▢ 15.25 ounces Devils food cake Mix, 1 box
• ▢ 3.4 ounces chocolate instant pudding, 1 box¾
• ▢ ¾ cup sour cream
• ▢ ¾ cup vegetable oil
• ▢ 3 large eggs
• ▢ 1 teaspoon vanilla
• ▢ 2 cup Nutella, divided

Strawberry Frosting

• ▢ ¾ cup butter (unsalted), softened
• ▢ 5 cup powdered sugar
• ▢ ½ cup strawberries, mashed
• ▢ 1 teaspoon vanilla
• ▢ 10 strawberries, sliced

Equipment

• Muffin Tin (Regular)
• Cupcake Liners
• Mixing Bowl (Large)
• Whisk
• Cookie Scoop

Instructions

Cupcakes

1. Preheat oven to 350 degrees F.
2. Line two muffin tins with paper cupcake liners.
3. In a large bowl, whisk together cake mix, pudding, sour cream, vegetable oil, eggs and vanilla. Beat for a few minutes, until well combined. Line muffin tins with cupcake liners and fill about 2/3 full.
4. Bake for 20 minutes, or until an inserted toothpick comes out clean. Let cupcakes cool completely.
5. With a melon baller (or a spoon), carve out a small hole in each cupcake. Fill each hole with a spoonful of Nutella, then replace the chocolate cupcake piece on top.

Frosting

1. In a large mixing bowl, beat butter on high speed for about 2 minutes, until it is creamy and smooth.
2. Add in powdered sugar 1/2 cup at a time, until it reaches your desired consistency.
3. Add in mashed strawberries and vanilla, and continue to mix. Add more powdered sugar if necessary.
4. Pipe frosting onto each cupcake, then top with a drizzle of Nutella (optional), and a sliced strawberry (optional)

Nutrition

Calories: 457 kcal · Carbohydrates: 57 g · Protein: 3 g · Fat: 25 g · Saturated Fat: 18 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 39 mg · Sodium: 287 mg · Potassium: 194 mg · Fiber: 2 g · Sugar: 46 g · Vitamin A: 254 IU · Vitamin C: 5 mg · Calcium: 68 mg · Iron: 2 mg

Cuisine: American

Author: Steph Loaiza

Course: Dessert

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