Nutella Stuffed Strawberry Chocolate Cupcakes

There’s something magical about the moment you bite into a soft, chocolatey cupcake and discover a heart of warm, creamy Nutella hidden inside. Add the freshness of strawberries, and you’ve got a dessert that feels like pure romance in every bite. These Nutella Stuffed Strawberry Chocolate Cupcakes are the perfect blend of rich indulgence and fruity sweetness, making them an irresistible treat for any occasion.

Behind the Recipe

This recipe was born out of one of those cozy weekend baking sessions where you just want to surprise yourself. I had a jar of Nutella sitting on the counter, a basket of ripe strawberries from the market, and a craving for something chocolatey. That’s when this idea took shape — soft chocolate cupcakes with a surprise Nutella center and a burst of strawberry flavor that makes each bite unforgettable.

Recipe Origin or Trivia

Cupcakes have a long and delicious history that dates back to the 19th century when baking in small cups became popular for their convenience. The addition of chocolate came later, turning them into the rich, decadent treats we love today. Strawberries and chocolate, on the other hand, have long been considered a match made in dessert heaven — their pairing goes back to the Renaissance era when both ingredients were prized luxuries.

Why You’ll Love Nutella Stuffed Strawberry Chocolate Cupcakes

Trust me, you’re going to love these cupcakes because they combine everything that makes dessert worth craving.

Versatile: Perfect for birthdays, Valentine’s Day, or a simple afternoon pick-me-up.
Budget-Friendly: Uses everyday ingredients found in most kitchens.
Quick and Easy: You can whip up a batch in under an hour.
Customizable: Switch up the filling, frosting, or fruit for fun variations.
Crowd-Pleasing: Everyone loves the Nutella surprise inside.
Make-Ahead Friendly: Bake the cupcakes a day in advance and fill them later.
Great for Leftovers: Store them in the fridge, and they taste even better the next day.

Chef’s Pro Tips for Perfect Results

A few expert touches can turn a good cupcake into a bakery-worthy one.

1. Always use room-temperature ingredients for a smoother batter.
2. Chill your Nutella slightly before filling to make it easier to handle.
3. Don’t overmix the batter — this keeps the cupcakes tender.
4. Hollow out a small core in each cupcake for the Nutella; it helps keep the filling centered.
5. For extra shine, brush a bit of melted chocolate on the strawberries before topping.

Kitchen Tools You’ll Need

Before you begin, gather your tools so everything flows smoothly.

Mixing Bowls: For combining wet and dry ingredients.
Electric Mixer: To achieve a light, fluffy batter.
Cupcake Pan and Liners: The perfect base for your creations.
Piping Bag or Spoon: To fill cupcakes with Nutella.
Cooling Rack: Essential for even cooling before frosting.

Ingredients in Nutella Stuffed Strawberry Chocolate Cupcakes

Here’s the delicious lineup that brings everything together in harmony.

1. All-Purpose Flour: 1 and 1/4 cups – gives the cupcakes structure and softness.
2. Unsweetened Cocoa Powder: 1/2 cup – adds deep chocolate flavor.
3. Granulated Sugar: 3/4 cup – balances the bitterness of cocoa.
4. Baking Powder: 1 teaspoon – helps cupcakes rise perfectly.
5. Baking Soda: 1/2 teaspoon – adds extra lift and lightness.
6. Salt: 1/4 teaspoon – enhances overall flavor.
7. Eggs: 2 large – provide moisture and richness.
8. Whole Milk: 1/2 cup – keeps the crumb soft and moist.
9. Vegetable Oil: 1/3 cup – adds tenderness and prevents dryness.
10. Vanilla Extract: 1 teaspoon – infuses a warm, comforting aroma.
11. Boiling Water: 1/2 cup – deepens chocolate flavor.
12. Nutella: About 1/2 cup – the creamy center that makes this dessert irresistible.
13. Fresh Strawberries: 8–10 medium – add brightness and natural sweetness.
14. Chocolate Frosting: 1 cup – for a luscious, glossy finish.

Ingredient Substitutions

If you’re missing something, here are easy swaps.

All-Purpose Flour: Use gluten-free flour blend.
Vegetable Oil: Substitute with melted coconut oil or butter.
Whole Milk: Use almond milk or oat milk.
Nutella: Try any chocolate hazelnut or almond spread.
Granulated Sugar: Coconut sugar or light brown sugar works too.

Ingredient Spotlight

Nutella: This velvety chocolate-hazelnut spread adds creaminess and depth, melting beautifully into the cupcake’s core.
Strawberries: Fresh, juicy, and slightly tart — they balance the sweetness and add a burst of freshness to each bite.

Instructions for Making Nutella Stuffed Strawberry Chocolate Cupcakes

Ready to bake? Here are the steps you’ll follow to create these indulgent cupcakes.

1. Preheat Your Equipment: Set your oven to 350°F (175°C) and line your cupcake pan with liners.
2. Combine Ingredients: In one bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another, beat eggs, milk, oil, and vanilla until smooth. Gradually add the dry ingredients, then stir in boiling water until the batter is glossy.
3. Prepare Your Cooking Vessel: Pour batter evenly into cupcake liners, filling each about two-thirds full.
4. Assemble the Dish: Bake for 18–20 minutes, then let them cool completely. Once cooled, use a small spoon to remove a core from each cupcake and fill it with chilled Nutella.
5. Cook to Perfection: The cupcakes should be fluffy and bounce back when lightly touched.
6. Finishing Touches: Frost each cupcake with chocolate frosting and top with a halved strawberry.
7. Serve and Enjoy: Enjoy them immediately or chill for a refreshing twist.

Texture & Flavor Secrets

These cupcakes balance rich chocolate with creamy Nutella and a pop of fresh strawberry. The texture is soft and airy, while the filling melts just slightly when you take a bite, giving you that luscious, gooey surprise.

Cooking Tips & Tricks

• Use high-quality cocoa powder for deeper flavor.
• Don’t overfill the liners; it prevents overflow.
• For an extra glossy finish, mix a touch of melted butter into your frosting.

What to Avoid

• Overbaking; it dries out the cupcakes.
• Filling them while warm — the Nutella will melt away.
• Using watery strawberries, as they can make the frosting slip.

Nutrition Facts

Servings: 12
Calories per serving: Approximately 285

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Make-Ahead and Storage Tips

You can bake the cupcakes a day ahead and fill them just before serving. Store them in an airtight container in the fridge for up to three days. For longer storage, freeze unfrosted cupcakes and thaw before filling and topping.

How to Serve Nutella Stuffed Strawberry Chocolate Cupcakes

Serve them on a platter with a drizzle of chocolate sauce or a dusting of powdered sugar. Pair with a glass of cold milk, a latte, or even a scoop of vanilla ice cream for an extra treat.

Creative Leftover Transformations

Crumbled cupcakes make a fantastic base for chocolate trifles or milkshake mix-ins. You can also turn them into cake pops by blending with a bit of frosting and dipping in melted chocolate.

Additional Tips

To enhance the flavor, add a pinch of espresso powder to the batter. Always let your cupcakes cool fully before frosting to keep everything looking picture-perfect.

Make It a Showstopper

Decorate each cupcake with a swirl of frosting, a strawberry slice, and a drizzle of melted Nutella. Sprinkle a few crushed hazelnuts on top for that irresistible crunch.

Variations to Try

1. Peanut Butter Twist: Replace Nutella with peanut butter.
2. Double Chocolate Delight: Add mini chocolate chips to the batter.
3. Berry Burst: Mix chopped strawberries into the batter.
4. Mocha Magic: Add espresso powder to create a rich mocha flavor.
5. Whipped Cream Dream: Swap frosting for fresh whipped cream for a lighter finish.

FAQ’s

1. Can I make these without Nutella?

Yes, use any creamy chocolate or nut spread as a substitute.

2. How do I keep the filling from sinking?

Chill the Nutella slightly before adding it; it helps it stay centered.

3. Can I make this recipe gluten-free?

Absolutely, just use a good 1:1 gluten-free flour blend.

4. What if I don’t have strawberries?

You can top with raspberries, cherries, or leave them plain.

5. Can I use a hand whisk instead of an electric mixer?

Yes, just whisk vigorously to keep the batter smooth.

6. How long do they stay fresh?

Up to 3 days in the fridge when stored properly.

7. Can I freeze them?

Yes, but without frosting — add it after thawing.

8. How do I make them extra moist?

Add a tablespoon of sour cream or yogurt to the batter.

9. Can I make mini versions?

Definitely — just reduce baking time to about 10 minutes.

10. What type of frosting works best?

Chocolate buttercream or Nutella frosting pairs beautifully.

Conclusion

These Nutella Stuffed Strawberry Chocolate Cupcakes are pure joy in edible form. Soft, rich, and filled with that irresistible Nutella heart, they’re the perfect dessert to impress family, friends, or just to treat yourself. Bake a batch, share the love, and trust me — every bite will feel like a little celebration.

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