This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
Light and fluffy chocolate cupcakes topped with Nutella and divine strawberry whipped cream.
Hi, I’m Jenn, the creator behind the food blog Eat Cake For Dinner. I named my blog after my favorite thing . . . Cake (with lots of frosting, of course), but I am really a lover of ALL food.
I am so excited to be a new contributor here at The Recipe Critic and I can’t wait to share a new recipe with you each month.
First things first, I’m going to stick to my roots and share a cake recipe. Since it is strawberry season and I figured a lot of you would be making homemade strawberry jam, that it’s the perfect time to make these amazingly delicious cupcakes. The cake is so light. You know how sometimes you pick up a cupcake and it is so heavy and dense, not these. You don’t even feel like you are holding anything when you pick one of these up. I used my favorite doctored-up cake mix recipe for the chocolatey base and spread a layer of Nutella over the top!
The whipped cream topping is made with strawberry jam. Let me just say, Strawberry Whipped Cream – Now, that is where it’s at! Where has this been all my life? The flavor was HEAVENLY. Make this now, eat it with a spoon if you have to, but you have got to try it.
My time saving tip for really fast whipped cream is to chill the beater and the bowl in the freezer until ready to use. This will help your cream whip up really fast.
Pin this now to find it later
Pin It
Chocolate Nutella Cupcakes with Strawberry Whipped Cream
Ingredients
- 1 (13.25-ounce) box chocolate fudge cake mix
- 1 (3.9-ounce) box chocolate fudge pudding mix
- ¾ cup water
- ¾ cup vegetable oil
- 1 cup plain Greek yogurt, or sour cream
- 4 large eggs
- 1 teaspoon vanilla extract
- ¾ cup Nutella
Strawberry Whipped Cream:
- 1 ½ cups heavy whipping cream, chilled
- 5 tablespoons strawberry jam
- 2-3 tablespoons granulated sugar, depending on how sweet you want it
- 1 teaspoon strawberry extract
- sliced strawberries for garnish, if desired
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line one or two 12-cup muffin pans with paper liners and lightly spray with pan spray.
- In a large bowl, combine the cake mix, pudding mix, water, oil, Greek yogurt, eggs, and vanilla. Mix until fully combined.
- Scoop the batter into the prepared muffin pan, filling the cupcake liners ⅔ of the way full.
- Bake for about 20-23 minutes, until the top springs back when lightly touched and or a toothpick inserted in the center comes out clean. Repeat with the remaining batter if you are using only one muffin pan.
- Let the cupcakes cool completely before topping each one with 1- 1 ½ teaspoons of Nutella.
Strawberry Whipped Cream
- Add the cream to a large, chilled bowl and whip with a hand mixer, or a stand mixer fitted with the whisk attachment, and beat the cream on high speed until frothy.
- Add the strawberry jam, sugar, and strawberry extract. Whip on high speed until medium-stiff peaks form.
- Pipe or spread over the cupcakes. Garnish with a sliced strawberry, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loving everything about this one. The Greek yogurt, Nutella and you really had me at Strawberry Whipped Cream. Beautiful.
Your recipe sounds delicious! =)
Pinning to my Cupcake board.