Nutella Stuffed Vanilla Cupcakes Topped with Chocolate Covered Strawberry

Hello everyone! I’m so glad that you stopped by today because I have a yummy recipe to share. I made this delicious Nutella Stuffed Vanilla Cupcakes and topped with frosting and chocolate covered strawberry perfect for a romantic night on Valentine’s Day!

This is a Sponsored post written by me on behalf of Wholeport.com {Link removed since Wholeport is out of business}. All opinions are 100% mine.

Nutella Stuffed Vanilla Cupcakes Topped with Chocolate Covered Strawberry

Nutella Stuffed Vanilla Cupcakes Topped with Chocolate Covered Strawberry Recipe

Even though I had made cupcakes before, it’s the first time I actually make a “Cupcake recipe”. I’ve made cakes in cups so it was challenging making these since I had throw away two batches of batter LOL. As I said before there’s no way I don’t make messes while baking LOL.

I finally made it right and Goshhh it’s yummy!. Anything with Nutella is good but with the covered strawberry Oooh Yuuummmmm!. I used This Silly Girl’s life recipe for cupcakes, of course I adjusted a couple of measures just to get what I expected, not big deal.

For this recipe I used some awesome products I got from Wholeport, a go-to place for finding the widest variety of affordable craft supplies online and they have been dedicated to ensure a quality crafting experience. In my opinion the products I got are great and super fun because they come in different colors and shapes. So far I’m very happy with my products and eager to bake more with them.

If at the end of this post you like the tools I used to make these cupcakes, you can stop by Wholeport and take a look. They have all sorts of baking supplies. They also offer a variety of tools and supplies for crafts, jewelry, handmade soaps, fabrics, ceramic & pottery, embroidery, packaging and much more at very good prices. Even though I’m a crafter, I’m in love with all the bakery products they have.

One of my favorite products was {apart from the cupcake stand} the icing bag. It’s made of thing-strong silicon, which makes it easy to handle and super easy to wash after using it. The tips are stainless steel and they seem very strong there are so many! LOL. Oh the cupcakes baking cups design are so cute. And last but not least, I love the measuring spoons, different colors and fun shape.  They have a large variety of these products. It was really hard to choose. I can’t wait to order some more.

Ingredients:

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
  • 1tsp 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

  • Chocolate Dip
  • ½ cup of semi-swee
  • 1 cup of unsalted butter room temperature
  • 2 cups of powder sugar
  • 2 tsp vanilla extract
  • chocolate chips

 

Directions:

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 add 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!.

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 {I’m loving this stand; I’m so silly LOL}. 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!!!!


Nutella Stuffed Vanilla Cupcakes Topped with Chocolate Covered Strawberry
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Traditional
Serves: 12-18
Ingredients
  • 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
  • 1tsp 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
  • Chocolate Dip
  • ½ cup of semi-swee
  • 1 cup of unsalted butter room temperature
  • 2 cups of powder sugar
  • 2 tsp vanilla extract
  • t chocolate chips
Instructions
  1. 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.
  2. First beat whipping cream until soft peaks form and set in the fridge.
  3. 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.
  4. I a small bowl mix the flour, cornstarch, baking powder and salt. The cute colorized spoons can be found here.
  5. 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.
  6. Then little by little add the flour mixture to the batter. Mix for a couple more minutes and turn off the mixer.
  7. 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.
  8. Wait a few minutes and place the cupcakes in a cooling rack. Let them cool completely.
  9. Frosting
  10. 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.
  11. Chocolate Dip
  12. 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.
  13. Decoration.
  14. 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.
  15. Fill the hole with Nutella, you can use an icing bag or just a zip lock cutting one corner. Put the cupcake lid back.
  16. With an icing bag and a big closed star tip add the frosting on top of each cupcake.
  17. 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.
  18. Tadaaaaa! Done!.

If you like this recipe you might also like these {click on the Images}:

 

http://titicrafty.com/2013/11/chocolate-swirl-and-ladyfingers-cake/http://titicrafty.com/2013/12/snickers-bar-chunks-cheesecake/http://titicrafty.com/2013/12/carrot-cake-cupcakes-with-cinnamon-buttercream-frosting/

 

   
Cami @ The Crafting Nook by TitiCrafty

Visit TitiCrafty by Camila's profile on Pinterest.

I have 34 Lovely Comments, I would love to have yours... on Nutella Stuffed Vanilla Cupcakes Topped with Chocolate Covered Strawberry

  1. Featuring you this weekend! We love us some Nutella!

  2. avatar
    February 13, 2014

    Oooooh so pretty and with Nutella even better! Thanks for sharing on thur SWEET HAUTE Share!!

    ~Be Sweet
    Christina at
    SWEET HAUTE

  3. avatar
    February 12, 2014

    Oh yum I love nutella! These look so good! I’m featuring this at my link party tonight and pinning!

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