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.
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.
Bake for 20 minutes, or until an inserted toothpick comes out clean. Let cupcakes cool completely.
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
In a large mixing bowl, beat butter on high speed for about 2 minutes, until it is creamy and smooth.
Add in powdered sugar 1/2 cup at a time, until it reaches your desired consistency.
Add in mashed strawberries and vanilla, and continue to mix. Add more powdered sugar if necessary.
Pipe frosting onto each cupcake, then top with a drizzle of Nutella (optional), and a sliced strawberry (optional)