August 13, 2014

Chocolate Nutella Cupcakes with Strawberry Whipped Cream

I am so excited to be a new recipe contributor at The Recipe Critic.  I shared my first recipe today and this one is a winner - big time :)

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 pure HEAVEN.  Make this now, eat it with a spoon if you have to, but you have got to try it.

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Chocolate Nutella Cupcakes with Strawberry Whipped Cream
From: Jenn@eatcakefordinner

Cupcakes
1 chocolate fudge cake mix
1 (3.4 oz.) box chocolate fudge pudding mix
3/4 c. water
3/4 c. vegetable oil
1 c. plain Greek yogurt (or sour cream)
4 eggs
1 tsp. vanilla
3/4 c. Nutella

Strawberry Whipped Cream
1 1/2 c. whipping cream
5 Tbl. strawberry jam
2-3 Tbl. sugar, depending on how sweet you want it
1 tsp. strawberry extract
sliced strawberries, for garnish, if desired

Preheat oven to 350 degrees.  Line a 12-cup muffin tin with paper liners and spray with cooking spray; set aside.  For the Cupcakes: Combine dry cake mix, dry pudding mix, water, vegetable oil, yogurt, eggs and vanilla.  Mix until well blended.  Fill muffin cups no more than 2/3 full with batter.  

Bake for about 23 minutes or until the top springs back when lightly touched or a toothpick inserted in the center comes out clean.  Repeat with remaining batter.  Cool completely and then spread 1 - 1 1/2 teaspoons of Nutella over the top of each cupcake.  Top with Strawberry Whipped Cream.  Store cupcakes in the refrigerator.  Yield: 24-26 cupcakes.

For the Strawberry Whipped Cream:  Pour whipping cream into a chilled bowl.  Using a hand mixer with the whisk attachment, beat the cream until frothy.  Add the strawberry jam, sugar and strawberry extract.  Whip until thick and creamy.  Pipe or spread over cupcakes.  Garnish with sliced strawberries, if desired.  

8 comments:

  1. WOW! Nutella and strawberry in a moist cupcake? Genius. Pinning NOW!

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  2. Congratulations on being a new recipe contributor at The Recipe Critic! =)
    This recipe looks delicious!

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    Replies
    1. It's pretty exciting!! Thanks, Melissa.

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  3. I'm in love with everything about these gorgeous cupcakes!! That strawberry whipped cream... To die for! :) Pinned!

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  4. Nice post. If you are getting bored to try cake recipe then buy cake from best cake shops in Mumbai to make your loved ones happy.

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  5. I'm really glad that I found your wonderful post. I enjoy reading thanks for sharing.

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  6. Gorgeous cupcakes! I love the way you do your strawberry on top of the cupcakes!

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