‘Tis almost Valentine’s Day!
Nothing says I love you more than chocolate covered strawberries, right? Well, except for in our house…Nutella anything says I love you. So, I combined both and whipped up these Nutella Cupcakes with Strawberry Frosting. Make a batch and then share them with the ones you love the most.
This recipe makes about 18 cupcakes.
For the cupcakes:
1 3/4 cups all purpose flour
1 3/4 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup butter, softened
1 (8 oz) container sour cream
2 tablespoons cocoa powder
1½ cups Nutella
For the frosting:
1/2 cup butter, softened
3 cups powdered sugar
A splash or two of milk
1 teaspoon vanilla
1 cup of chopped strawberries
Preheat the oven to 350 degrees.
Line 1 (12-count) muffin tin with cupcake liners and then a second muffin tin halfway full of liners (you will yield about 18 cupcakes). Set aside.
In a large mixing bowl, combine flour, sugar, baking soda and salt with a whisk. Set aside.
In a second mixing bowl, beat with an electric mixer softened butter with the sour cream, and eggs. Beat in cocoa powder and Nutella. Slowly beat the flour mixture into this bowl.
Pour batter into prepared cupcake liners (batter will be nice and thick) and bake 18 to 20 minutes or until a toothpick inserted into the center of one cupcake comes out clean.
Allow cupcakes to cool completely before frosting.
To make your frosting, beat your butter with powdered sugar. Add in a splash of milk. Add more milk if your frosting is too thick and more powdered sugar if it’s too thin. Once it reaches the desired consistency, stir in your vanilla and chopped strawberries.
Frost cooled cupcakes with strawberry frosting.
Store in the fridge when you’re not enjoying.