I swear I only intended to make a basic chocolate cupcake, but then a jar of Nutella winked at me from the pantry and a punnet of strawberries started singing “dunk me!” Long story short: I stuffed each cupcake with a dollop of hazelnut-chocolate bliss and a tiny, juicy strawberry surprise. These little cupcakes smell like warm cocoa and toasted hazelnuts while they bake, and when you bite in you get that gooey center, soft crumb, and a burst of fresh strawberry. They work for birthdays, last-minute dinner guests, or the exact moment you decide to treat yourself after a long week. Trust me — your oven will forgive you for this indulgence.
Quick Facts
- Yield: Serves 12
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
Why This Recipe is Awesome
These cupcakes deliver a soft, chocolatey cake with a molten Nutella center and a fresh strawberry pop — sweet, slightly tangy, and totally indulgent. They bake quickly, handle well at parties, and feel fancy without any complicated techniques. It’s so easy even your oven can’t mess it up (unless you try to open the door too often). Expect rich cocoa aroma, tender crumbs, and that satisfying little “plop” when you spoon out the first bite of warm filling.
Ingredients
For the Main Dish:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 2 large eggs, room temperature
- 1/2 cup whole milk (or unsweetened almond milk)
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
- 12 tbsp Nutella (about 1 tbsp per cupcake)
- 12 medium strawberries, hulled and roughly chopped
- Optional: pinch of instant espresso powder to deepen chocolate flavor
For the Sauce / Garnish (if applicable):
- 4 oz semi-sweet chocolate, chopped
- 1/4 cup heavy cream
- Extra strawberries for topping or powdered sugar for dusting
How I Make It
Step 1:
Preheat oven to 350°F and line a 12-cup muffin tin with liners. In a large bowl whisk together 1 1/2 cups flour, 1 cup sugar, 1/3 cup cocoa, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. I like to sift the cocoa right over the bowl — it smells like chocolate heaven and keeps lumps away. Give it a quick whisk so the dry mix looks even and slightly velvety.
Step 2:
In another bowl beat the 2 eggs lightly, then add 1/2 cup milk, 1/2 cup sour cream, 1/2 cup oil, and 1 tsp vanilla. Pour the wet mixture into the dry and stir with a spatula until just combined. Don’t overmix; a few streaks of flour are ok. Overmixing makes cupcakes dense — and that’s a sad vibe.
Step 3:
Spoon batter into liners until they’re about 2/3 full. Press a small well in the center of each with the back of the spoon, add about 1 tbsp Nutella into each well, then top with a few small pieces of the chopped strawberry. Cover the fillings with a tablespoon of batter so each cupcake gets a hiding place for its gooey surprise. The strawberry peeks give bright color and a juicy bite.
Step 4:
Bake at 350°F for 18–20 minutes, rotating the pan halfway through if your oven runs hot. Listen for a gentle crackle of steam and watch for domes with slightly firm edges — the centers should spring back lightly. If a toothpick comes out with a few moist crumbs, they’re done; you want that soft crumb, not a dry cake. Let cupcakes rest in the pan for 5–10 minutes before transferring to a rack to cool.
Step 5:
Make the ganache by warming the 1/4 cup heavy cream until it simmers, then pour it over 4 oz chopped chocolate. Stir until glossy and smooth, then spoon or drizzle over cooled cupcakes. Top with a halved strawberry or dust with powdered sugar. When you cut one open, expect a warm, molten center and a pop of red — pure joy.
Pro Tips
- Warm your Nutella slightly (10–15 seconds in the microwave) so it fills evenly; cold Nutella resists and makes a messy mound.
- Use room-temperature eggs and dairy to help the batter emulsify smoothly and avoid grainy textures.
- If strawberries release too much juice, pat them dry or chop them small; too-large wet pieces can weigh down the batter.
- For fudgier cupcakes, swap 1/4 cup of flour for 1/4 cup brown sugar — adds depth and chew.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Replace Nutella with a dairy-free chocolate-hazelnut spread for a dairy-free option; flavor stays similar, texture gets slightly looser.
- Swap 1/2 cup sour cream with 1/2 cup Greek yogurt — you keep tang and moisture but add protein.
- Use a 1:1 gluten-free flour blend to make these gluten-free; expect slightly crumblier texture.
- Replace oil with melted butter for richer flavor, or use light olive oil for a subtle fruity note.
Variations & Tips
- Make them adult-friendly by stirring a teaspoon of coffee liqueur into the batter.
- Add chopped toasted hazelnuts on top for crunch and visual flair.
- Stuff with a raspberry instead of strawberry for a tangier center and stunning color contrast.
- Top with whipped cream and a basil leaf for a surprising, fresh twist.
- Turn them into mini cupcakes for bite-sized party treats — bake 12–15 minutes.
- Create a salted caramel drizzle for a sweet-salty kick.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake cupcakes and cool completely, then store in an airtight container in the fridge for up to 3 days. Warm gently in the microwave for 10–12 seconds before serving to revive the melty center.
- Can I double the recipe?
- Sure thing. Use two muffin tins and stagger the oven racks or bake in batches. Keep the same bake time, but check a couple extra cupcakes for doneness since larger batches can shift oven temperature.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if swapping for melted butter — so for 1/2 cup butter, use 3/8 cup oil.
- How do I know it’s done?
- Look for slightly domed tops with edges that pull away a touch from the liners and a center that springs back lightly. A toothpick should come out with a few moist crumbs — not dry, not battery.
- What if I don’t have ingredient X?
- No panic — swap sour cream with yogurt, use almond milk instead of dairy milk, or trade Nutella for peanut butter + a little honey for a peanut-chocolate twist.
How I Like to Serve It
I love these warm with a scoop of vanilla ice cream and a drizzle of leftover ganache for a decadent dessert. Serve them at brunch with coffee and roasted strawberries, or pack them for a picnic — they travel nicely if chilled. For kids’ parties, skip the ganache and top with whipped frosting and sprinkles.
Notes
- Store in an airtight container in the fridge for up to 3 days; warm each cupcake for 10–12 seconds before serving to re-awaken the filling.
- If you make ganache, it firms in the fridge; bring to room temp or microwave for 5–8 seconds to loosen.
Final Thoughts
Closing: Now go impress someone — or just yourself — with these gooey, chocolate-strawberry-stuffed cupcakes. They look fancy, bake fast, and taste like a hug with a side of mischief.