Nutella Filled Cupcakes Topped with Chocolate-Covered Strawberries
One decadent recipe for one special person or why not a special crowd. These Nutella Filled Cupcakes Topped with Chocolate-Covered Strawberries and a delicious vanilla buttercream frosting will make anyone fall in love!
I’m so glad that you stopped by today because I have a yummy recipe to share. I made these delicious Nutella filled Vanilla Cupcakes. I topped them with buttercream frosting and chocolate-covered strawberries perfect for a romantic night on Valentine’s Day or any special night you desire!
Table of Contents
How to make Nutella Filled Cupcakes Topped with Chocolate-Covered Strawberries
These cupcakes are a little slice of paradise. Imagine sinking your teeth into a moist and fluffy cupcake, only to discover a gooey surprise in its heart—a burst of delicious Nutella in every bite.
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Now, let’s talk frosting, we’ll be crowning our cupcakes with a velvety vanilla buttercream frosting. A fluffy cloud of sweetness delicately whipped to perfection.
To complete this dessert masterpiece, we’re taking these cupcakes to the next level of decadence with chocolate-covered strawberries. The combination of rich, creamy Nutella, velvety cupcakes, and juicy chocolate-coated strawberries is simply irresistible.
These Nutella Filled Cupcakes with Chocolate-Covered Strawberries and vanilla buttercream frosting are waiting to be shared and savored, and I promise you won’t be disappointed.
Let’s dive into the recipe!
Ingredients:
Cupcakes:
- 1/2 Cup (115 g) unsalted butter at room temperature
- 1 1/4 Cup (220 g) white sugar
- 3 Large eggs
- 1 1/2 (200g) All-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp of salt
- 1/2 Cup (120 ml) whole milk
- 1 tsp vanilla extract
- 1 tsp red coloring food *optional
- Nutella
Frosting
- 1 cup of unsalted butter at room temperature
- 2 cups of powdered sugar
- 2 tsp vanilla extract
- 2tbsp whole milk
Topping
- 1 cup Chocolate Chip Semi-Sweet
- 12 Fresh Strawberries
Tools:
- Stand mixer or hand mixer
- Muffin pan and liners
- Bowls and spatulas
Instructions:
1. Firstly, Preheat the oven to 350ºF {180ºC} and line the muffin pan with cupcake liners.
2. In an electric stand mixer with the paddle attachment, cream the butter on medium speed until it’s very soft and creamy then add little by little the sugar mix for about 5 minutes.
3. In a small bowl sift and mix the flour, baking powder, baking soda, and salt.
4. Start adding to the butter mixture without turning off the mixer vanilla extract and the eggs one at a time.
5. When the eggs are completely incorporated add the coloring food. This step is optional.
6. Add half of the flour and beat on low speed until incorporated.
7. Next, add the milk and mix.
8. Add the other half of the flour and beat on low speed until the mixture is homogeneous. Turn off the mixer.
9. Divide evenly the batter for 12 cupcakes up to 2/3 of the capacity and bake for about 20-22 minutes. To make sure insert a toothpick in the middle and if it comes clean it’s done.
10. Finally. let the cupcakes cool in the pan for 5 minutes and then transfer them to a cooling rack, until they cool completely.
Frosting
1. In a stand mixer with a whisk whip the butter for about 2-3 minutes over medium-high speed scrap the bowl once or twice during that time.
2. Add little by little the powder sugar on slow speed.
3. Once it’s all incorporated, scrape the sides and add the milk and vanilla whipping again on medium-high speed again for 3-5 minutes.
4. The buttercream will turn almost white and its texture will become very creamy.
Chocolate Dip
1. Melt the chocolate chips in a double boiler.
2. When you see it’s soft then start whipping until there are no lumps.
3. Turn off the heat and leave it there.
Cupcake Decoration.
1. When the cupcakes are cool make a small hole in the middle of the cupcakes. I used an apple corer. I pressed it down then turned it around a bit and pulled most of them the centerpiece came out with the tool.
2. Keep just the top part as a lid.
3. Fill the hole with Nutella or your favorite chocolate, you can use an icing bag or just a ziplock cutting one corner.
4. Put the cupcake lid back.
5. With an icing bag and a big closed star piping tip, pipe the frosting on top of each cupcake.
Covering the Strawberries
1. Wash your strawberries well and let them dry.
2. With very clean hands, dip the strawberries one by one in the hot chocolate and put them on top of the frosting.
3. Once the chocolate cools off again the chocolate will harden and look so pretty.
4. Tadaaaaa! Your Nutella Filled Cupcakes are done!!!.
Look what happens when you cut the cupcake open!!!
Oh my!
It’s a bit of work but it’s so worth it! Using my super cute cupcake stand I present my delicious cupcakes to you.
Baking Tips
* Don’t skip on quality. Always use good quality flour, butter, chocolate chips, and so on. Most of the time, the cheapest ingredients don’t bring the best results.
* While making the cupcake batter, mix in one egg at a time for an even blend
* Bring ingredients to room temperature. Room-temperature eggs will be incorporated better into cupcake batter than cold eggs. For a smooth, lump-free texture with vanilla frosting, room-temperature butter is essential because it will readily blend with sugar.
* Measure the flour correctly. When you add too much flour, it will result in heavy cupcakes. The easiest way to measure correctly is to use a knife to level the flour in the cup and ensure you have just enough. Never tap the flower down in the cup as this will result in more flour than you need.
* Don’t overmix the cupcake batter. The more the batter is mixed, the more air bubbles get crushed in the process and we depend on air bubbles to help the batter rise in the oven so the cupcakes are tender and fluffy. Overmixed batter produces dense chocolate chip cupcakes with a coarse crumb.
* Don’t overbake them. Keep a close eye on the cupcakes and take them out as soon as they are ready to prevent drying and browning around the edges. They are ready when a toothpick inserted into the center comes out clean. You can open the oven to insert the toothpick once 3/4 of the time has passed.
* To make filling the cupcakes a breeze, transfer Nutella into a small ziplock bag, seal it, and snip off a small corner. Use this makeshift piping bag to inject the Nutella into the center of each cupcake. It’s a simple trick that ensures the filling goes exactly where it should and saves you from any sticky mess.
* If you live in a hot country or city, and the frosting gets runny because of the heat, put the mixing bowl in the fridge or freezer for about 10 minutes and then whip it up again!
* You can make chocolate cupcakes or Nutella cupcakes instead of vanilla cupcakes for an extra burst of chocolate goodness and even dare to make Nutella buttercream.
Everybody loved the cupcakes at home, and they were all gone by the next day.
What do you think??? Isn’t it Yummmy? Would you like some???? Pin it and try it!!!!
STORING, LEFTOVER, AND FREEZING
Like all cupcakes, they are best eaten on the day that they are made, however, these Cupcakes can be made 1-2 days in advance, let them cool completely, cover, and store them at room temperature or in the fridge for 3-4 days.
The frosting is best to use immediately after making it. If you wish to make it ahead of time, you can store it in the refrigerator for up to 3-4 days. For best results, let it sit at room temperature for ten minutes, then mix quickly to loosen it. Afterward, place in a piping bag and pipe.
Leftover cupcakes can be stored, covered tightly, in the fridge for up to 3 days. Let them come back to room temperature before eating them.
Frosted or unfrosted cupcakes can be frozen for up to 3 months but I definitely recommend fronting cupcakes when they are going to be served. Be sure to thaw overnight in the fridge before eating!
Do you put chocolate-covered strawberries in the fridge?
You can definitely chill in the fridge, but don’t keep refrigerated all the time. Once you’re finished dipping your strawberries, they might need about 15-30 minutes to chill and harden in the refrigerator if you are using them for different purposes.
Chocolate does not like to stay cold for long. it usually gets white and chalky. It’s better if you keep your chocolate-covered strawberries in an airtight container in another cool place but as with any fruit, make sure you consume them within 48 hours.
Frequently Asked Questions
Absolutely! While Nutella is the classic choice, you can use any chocolate-hazelnut spread that you enjoy. The key is to ensure it has a creamy consistency so that it fills the cupcakes nicely.
The cupcakes can be stored at room temperature for up to 2 days, as long as the environment is not too warm or humid. If you need to store them for longer, it’s best to refrigerate them in an airtight container for up to 4-5 days. Just remember to bring them back to room temperature before serving to restore their fluffy texture.
To achieve a smooth texture, make sure your butter is at room temperature before mixing it with powdered sugar. Cream the butter first until it’s light and fluffy, then gradually add the powdered sugar in small batches. Beat the mixture until smooth and creamy. If the frosting appears too thick, add a tablespoon of milk or cream at a time until you reach the desired consistency.
Yes, you can freeze the unfrosted cupcakes. Once they are completely cooled, place them in an airtight container or wrap them tightly with plastic wrap and aluminum foil. They can be frozen for up to 2-3 months. When you’re ready to enjoy them, thaw them at room temperature and frost them before serving.
More Cupcake Recipes To Try
If you like these delicious Nutella filled cupcakes, you might also love these other Cupcake recipes too:
Other chocolate-covered recipes I love from my favorite bloggers
- Cheesecake Stuffed Chocolate Covered Strawberries from My Big Fat Happy Life, Oh my!!!
- Chocolate-Covered Strawberry Cheesecakes from Away from the Box. This could be my next favorite ever!
- Chocolate-covered strawberry hearts from One little Project. They are so cute, delicious and perfect for Valentine’s Day!
🥣 Recipe
Nutella Filled Cupcakes Topped with Chocolate-Covered Strawberries
Equipment
- Stand mixer or hand mixer
- Muffin pan and liners
- Bowls and spatulas
Ingredients
Cupcakes:
- 1/2 Cup 115 g unsalted butter at room temperature
- 1 1/4 Cup 220 g white sugar
- 3 Large eggs
- 1 1/2 200g All-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp of salt
- 1/2 Cup 120 ml whole milk
- 1 tsp vanilla extract
- 1 tsp red coloring food *optional
- Nutella
Frosting
- 1 cup of unsalted butter at room temperature
- 2 cups of powdered sugar
- 2 tsp vanilla extract
- 2 tbsp whole milk
Topping
- 1 cup Chocolate Chip Semi-Sweet
- 12 Fresh Strawberries
Instructions
CUPCAKES
- Preheat the oven to 350ºF {180ºC} and line the muffin pan with cupcake liners.
- Cream the butter on medium speed until it’s very soft and creamy then add little by little the sugar mix for about 5 minutes.
- In a small bowl sift and mix the flour, baking powder, baking soda, and salt.
- Start adding to the butter mixture without turning off the mixer vanilla extract and the eggs one at a time.
- When the eggs are completely incorporated add the coloring food. This step is optional.
- Add half of the flour and beat on low speed until incorporated.
- Next, add the milk and mix.
- Add the other half of the flour and beat on low speed until the mixture is homogeneous. Turn off the mixer.
- Divide evenly the batter for 12 cupcakes up to 2/3 of the capacity and bake for about 20-22 minutes. To make sure insert a toothpick in the middle and if it comes clean it’s done.
- Let the cupcakes cool in the pan for 5 minutes and then transfer to a cooling rack, until they cool completely.
FROSTING
- In a stand mixer with a whisk whip the butter for about 2-3 minutes over medium-high speed scrap the bowl once or twice during that time.
- Add little by little the powder sugar on slow speed.
- Once it’s all incorporated, scrape the sides and add the milk and vanilla whipping again on medium-high speed again for 3-5 minutes.
- The buttercream will turn almost white and its texture will become very creamy.
CHOCOLATE DIP
- Melt the chocolate chips in double boiler.
- When you see it’s soft then start whipping until there are no lumps.
- Turn off the heat and leave it there.
CUPCAKE DECORATION.
- When the cupcakes are cool make a small hole in the middle of the cupcakes. I used an apple corer. I pressed it down then turned it around a bit and pulled most of them the centerpiece came out with the tool.
- Keep just the top part as a lid.
- Fill the hole with Nutella or your favorite chocolate, you can use an icing bag or just a ziplock cutting one corner.
- Put the cupcake lid back.
- With an icing bag and a big closed star tip, pipe the frosting on top of each cupcake.
COVERING THE STRAWBERRIES
- Wash your strawberries well and let them dry.
- With very clean hands, dip the strawberries one by one in the hot chocolate and put them on top of the frosting.
- Once the chocolate cools off again the chocolate will harden and look so pretty.
- Tadaaaaa! Done!.
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Til’ next time…
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