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How to make Chocolate Covered Strawberries topping Nutella Stuffed Cupcakes

Chocolate Covered Strawberries Topping Nutella Stuffed Cupcakes

One decadent recipe for one special person or why not a special crowd. These chocolate covered strawberries on top of some moist and soft vanilla cupcakes filled inside with deliciously irresistible Nutella will make anyone fall in love!
Course Dessert
Cuisine Traditional
Keyword buttercream, Chocolate Covered Strawberries, chocolate covered strawberry, cupcakes filled with nutella, nutella filled cupcakes, nutella stuffed cupcakes
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 12 -18
Author Camila @ TheCraftingNook.com


  • Cupcakes
  • 1 stick {100gr} unsalted butter room temperature
  • 1 cup of white sugar
  • 1 ½ all purpose flour
  • 1 ½ tsp of baking powder
  • 2 tbsp of cornstarch
  • ½ tsp of salt
  • 1 tsp of red coloring food
  • ½ cup of whipping cream
  • 2 large eggs room temperature
  • 1 large egg yolk room temperature
  • 2 tsp vanilla extract
  • Frosting
  • 1 cup of unsalted butter room temperature
  • 2 cups of powder sugar
  • 2 tsp vanilla extract
  • Topping
  • 1 cup Chocolate Chip Semi-Sweet
  • 12 Fresh Strawberries


  • Pre-heat the oven to 350ºF {180ºC} and line muffin pan with cupcake liners. I used these cute heart patterned cupcake liners I got from Wholeport but since the two first batches when wrong, I ran out of these cute liners and used white regular ones and used the last heart patterned to serve nicely the cupcakes.
  • First beat whipping cream until soft peaks form and set in the fridge.
  • 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.
  • I a small bowl mix the flour, cornstarch, baking powder and salt. The cute colorized spoons can be found here.
  • Start adding to the butter mixture without turning off the mixer the vanilla extract and the whipped cream wait about one minute and add the eggs one at a time {including the yolks}. When they are completely incorporated add the coloring food.
  • Then little by little add the flour mixture to the batter. Mix for a couple more minutes and turn off the mixer.
  • Divide evenly the batter for 12 cupcakes and cook for about 20 minutes. To make sure insert a toothpick in the middle and if it comes clean it’s done.
  • Wait a few minutes and place the cupcakes in a cooling rack. Let them cool completely.
  • Frosting
  • In a stand mixer with a whisk whip the butter for about 5 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, scrap the sides and add the vanilla whipping again on medium high speed again for 1-2 minutes.
  • Chocolate Dip
  • Melt the chocolate chips in bain-marie {hot water bath}. When you see it’s soft then start whipping until there are no lumps. Turn of the heat and leave it there.
  • Decoration.
  • When the cupcakes are cool make a small hole in the middle of the cupcakes. I used an apple corer {not sure if I’m weird but it worked} I pressed it down then turned it around a bit and pulled most of them the center piece came out with the tool. So I kept just the top part as a lid.
  • Fill the hole with Nutella, you can use an icing bag or just a zip lock 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.
  • Then with very clean hands, dip the strawberries one by one in the hot chocolate and put it on top of the frosting. Once it cools off the chocolate will be hard again.
  • Tadaaaaa! Done!.