Description
These Nutella-filled chocolate cupcakes are moist, rich, and topped with luscious strawberry buttercream. Perfect for Valentine’s Day, birthdays, or anytime you crave a decadent treat!
Ingredients
For the Cupcakes:
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8 oz semisweet chocolate, finely chopped
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2/3 cup Dutch-process cocoa powder
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1 1/2 cups hot water
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4 tsp espresso powder
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1 1/2 cups cake flour
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1 1/2 cups sugar
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1 tsp salt
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1 tsp baking soda
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3/4 cup canola or vegetable oil
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4 large eggs, room temperature
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4 tsp white vinegar
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1 tsp vanilla extract
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2/3 cup Nutella
For the Strawberry Buttercream:
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2 cups unsalted butter, room temperature
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1 tsp vanilla extract
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2/3 cup seedless strawberry jam
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6 cups powdered sugar, sifted
Instructions
For the Cupcakes:
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In a medium bowl, combine chopped chocolate and cocoa powder.
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In a measuring cup, mix hot water and espresso powder, then pour over the chocolate mixture. Whisk until smooth, cover with plastic wrap, and let cool.
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Preheat oven to 350°F (175°C). Line two 12-cup muffin tins with liners.
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In a small bowl, whisk together flour, sugar, salt, and baking soda.
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Whisk oil, eggs, vinegar, and vanilla into the cooled chocolate mixture until smooth.
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Gradually mix in the dry ingredients until fully combined.
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Divide the batter evenly into muffin cups, filling each 3/4 full.
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Bake for 17-19 minutes, or until cupcakes are set and firm when lightly pressed.
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Let cool completely, then use an apple corer or paring knife to remove a small section from the center of each cupcake. Fill with 1 heaping tablespoon of Nutella.
For the Strawberry Buttercream:
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In a stand mixer, beat butter until light and fluffy.
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Add vanilla extract and strawberry jam, mixing well.
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Gradually add powdered sugar, one cup at a time, beating on medium speed until smooth.
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Transfer buttercream to a piping bag fitted with a decorative tip and frost cupcakes.
Notes
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Make-Ahead Tip: Cupcakes can be stored in an airtight container for up to 3 days.
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Variations: Try using raspberry jam instead of strawberry for a different fruity twist!
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For Extra Flavor: Drizzle melted Nutella over the frosting before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 380 kcal
- Sugar: 38g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg