I recently saw a complete stranger eating breakfast on the subway. She had a spoon and was eating from a clear plastic container. The smell h̾i̾t me right: Nutella and strawberries.
Of course, why hadn’t I thought of this combination before? All this time, I’ve been enjoying my Nutella on plain bread, when it clearly belongs with fruit. And now, Nutella and strawberry together is one of my favorite flavor combinations! These cupcakes combine all of those loves into a fantastic and beautiful dessert.
The cupcake itself is so moist and soft that it nearly melts in your mouth. It’s flavored with half a cup of Nutella in the cupcake and then with a little more Nutella spread on top makes it just perfect! The cupcake is topped with a strawberry frosting made with a strawberry reduction. Just cook some strawberry puree over medium heat until reduced it in half and you have your reduction. It ends up thicker and has a stronger strawberry flavor. It’s ideal for a strawberry frosting so that you get enough strawberry flavor without thinning out the frosting too much. Just enough Nutella and strawberry flavor so that you definitely taste them both, but they don’t overpower each other. The flavors are wonderful together and great for summer!
For the Nutella Cupcakes:
1 ¼ cups all-purpose flour
½ cup Nutella Hazelnut Spread
2 teaspoons baking powder
½ cup sugar
3 large egg wh̾i̾t ̾es
¼ cup sour cream, room temperature
¼ cup unsalted butter, room temperature
6 tablespoons milk
¼ teaspoon salt
1 teaspoon vanilla extract
Additional Nutella, for topping
For the Strawberry Frosting:
5 cups powdered sugar
½ cup shortening (or additional butter)
¾ cup unsalted butter, room temperature
Pinch of salt
½ cup strawberry puree
Strawberries for topping
Make the Cupcakes:
Preheat the oven to 350°F. Grease or line a cupcake/muffin pan with cupcake liners.
In the bowl of an electric mixer, beat the sugar, butter and Nutellar on medium-high speed for 4 minutes until lighter in color and fluffy, scraping down the bowl as needed.
Mix in the sour cream and vanilla extract until well combined.
Add eggs one at a time, beating well with each addition to incorporate.
In a medium bowl, whisk together dry ingredients.
Add half of the dry ingred̾i̾e ̾nts to the batter and beat well on medium speed until just combined. Add the milk, continue beating to incorporate. Add remaining dry ingred̾i̾e ̾nts and beat until just combined and smooth.
Divide the batter evenly into the cupcake liners, filling 2/3 full.
Bake for 14-16 minutes, or until a toothpick inserted in the center comes out clean and your kitchen smells divine. Let them cool in the pan for 2 minutes, then transfer to a wire rack and cool to room temperature before frosting.
Make the Frosting:
Add the strawberry puree to a small saucepan. Heat mixture over medium-low heat, and simmer, stirring occasionally until reduced in half to about ¼ cup, about 15-20 minutes.
Pour reduced puree into a small bowl, then place in the fridge to cool completely.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip the butter and shortening until smooth.
Mix in about half of the powdered sugar, then blend in a tablespoon of the cooled strawberry puree until well combined and smooth.
Add the remaining powdered sugar and mix until frosting is smooth, adding in another 2-3 tablespoons of the powdered sugar if needed to reach desired consistency.
To αѕѕemble cupcakes:
Spread a thin layer of Nutella on top of each cupcake once they have totally cooled.
Fill a pastry bag with the frosting and pipe onto the cupcakes then decorate with a whole small strawberry. Store cupcakes in an airtight container.