Description
Soft chocolate cupcakes filled with a gooey Nutella center, topped with chocolate frosting and fresh strawberries, a perfect blend of rich chocolate and bright berry freshness.
Ingredients
- All-Purpose Flour: 1 and 1/4 cups
- Unsweetened Cocoa Powder: 1/2 cup
- Granulated Sugar: 3/4 cup
- Baking Powder: 1 teaspoon
- Baking Soda: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Eggs: 2 large
- Whole Milk: 1/2 cup
- Vegetable Oil: 1/3 cup
- Vanilla Extract: 1 teaspoon
- Boiling Water: 1/2 cup
- Nutella: About 1/2 cup, slightly chilled for filling
- Fresh Strawberries: 8 to 10 medium, halved for topping
- Chocolate Frosting: 1 cup
Instructions
- Preheat Your Equipment: Preheat the oven to 350°F (175°C) and line a 12-cup cupcake pan with liners.
- Combine Ingredients: In a bowl whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. In a separate bowl beat eggs, milk, oil, and vanilla until smooth. Gradually add the dry ingredients to the wet and mix until just combined. Stir in the boiling water until the batter is glossy and smooth.
- Prepare Your Cooking Vessel: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Assemble the Dish: Bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted into the cake (not the center) comes out with a few moist crumbs. Remove from oven and transfer to a cooling rack to cool completely.
- Cook to Perfection: Confirm cupcakes are springy to the touch and fully cooled before proceeding to fill. If they are still warm, allow more time to cool to avoid melting the filling.
- Finishing Touches: Use a small spoon or cupcake corer to remove a core from each cupcake and fill the cavity with chilled Nutella. Pipe or spread chocolate frosting over each cupcake and top with a halved fresh strawberry and an optional drizzle of melted Nutella or sprinkle of crushed hazelnuts.
- Serve and Enjoy: Arrange on a platter and serve immediately, or chill briefly for a firmer filling. Enjoy one cupcake per serving.
Notes
- Use room-temperature eggs and milk for a smoother batter.
- Chill Nutella slightly to make filling easier and prevent it from melting into the cupcake.
- Do not overmix the batter to keep cupcakes tender and airy.
- Cool cupcakes completely before filling and frosting to maintain neat presentation.
- Freeze unfrosted cupcakes for longer storage and add frosting after thawing.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (approx 80g)
- Calories: 285
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 40 mg
Keywords: Nutella, strawberry, chocolate cupcakes, stuffed cupcakes, chocolate hazelnut, baked treats, dessert recipe