Nutella Strawberry Cupcakes

Nutella Strawberry Cupcake

Nutella Strawberry Cupcake

Since Valentines Day is right around the corner, I thought I’d share my signature Nutella Strawberry cupcake recipe.

I made these a few weeks ago and they were a hit.

“The Nutella Strawberry cupcake is a masterpiece of chocolate, cream cheese, and strawberry. Deceptively simply, the Nutella strawberry cupcake achieves a perfect balance between cake and cream, chocolate and strawberry. And they’re pretty.”

~Amy Snyder

Chocolate Nutella Cupcake Ingredients

  • 1 chocolate cake mix
  • Eggs (as called for on cake mix box)
  • Oil (as called for on cake mix box)
  • Water (as called for on cake mix box)
  • 1 box chocolate pudding mix
  • 1 jar of Nutella

Cream Cheese Icing Ingredients

I use Wilton’s recipe, but any cream cheese icing recipe should work.

  • 1 cup (2 sticks) unsalted butter softened
  • 2 packages (8 oz each) cream cheese softened
  • 8 cups confectioners’ sugar
  • 1 tablespoon milk


  • 12 strawberries, halved
  • A little bit of the afore mentioned Nutella

Cupcake Instructions

  1. Combine the chocolate cake mix and chocolate pudding mix in a bowl.
  2. Add eggs, oil and water as directed on cake mix box.
  3. Mix and bake cupcakes as directed on cake mix box.
  4. Let cupcakes cool.
  5. Core the cupcakes with an apple corer or similar tool.
  6. Put a about half of the Nutella in a microwavable bowl and microwave until liquid-y.
  7. Fill each hole with Nutella.
  8. Let the cupcakes sit for a little while.

Cored cupcakes filled with Nutella

Icing Instructions

  1.  Beat butter and cream cheese with an electric mixer (or by hand if you’re a poor college student and don’t own one).
  2. Gradually add confectioiners’ sugar and milk.
  3. Beat until smooth.
  4. Add more confectioners’ sugar to thicken, milk to thin.

Decorating Instructions

  1. Pipe icing onto cupcakes.
  2. Poke a small hole with a toothpick in the corner of a Ziplock bag.
  3. Fill bag with the rest of the melted Nutella (or melt more if needed).
  4. Pipe the Nutella out of the bag in back and forth pattern on each cupcake.
  5. Garnish with half a strawberry. (I’ve found that if you wait to add the strawberry until you’re ready to serve it, the cupcake will hold up better.)

Chicken Fried Rice

I am a self-proclaimed failure in the kitchen, but perhaps my luck is changing. Maybe all of my hours of poring over Pinterest recipes have paid off–or maybe I’m just lucky.

Earlier this week, my mom and I made delicious mozzarella, tomato and basil sandwiches on sourdough bread (my idea!). We sliced the mozzarella, quickly dipped it in some balsamic vinegar, we sliced tomatoes as well and put them all in the oven for a few minutes to get the bread toasty and the cheese melty. When they came out of the oven, we put basil on them and then served them up! We paired them with roasted tomatoes, peppers, onions, mushrooms, squash and zucchini tossed in a tiny bit of olive oil and seasoned with salt and pepper. That was success #1 in the kitchen this week.

Success #2 was chicken fried rice.

Here are the ingredients I used:

  • 1/3 of a Vidalia onion, diced
  • 1/2 of a zucchini, cut into french fry sized pieces (but shorter)
  • 3 baby carrots, diced
  • 1 egg
  • 2 cups uncooked rice
  • 2 chicken breasts
  • soy sauce

I started by cooking two frozen chicken breasts in an 8″ x 8″ glass dish covered in aluminum foil. I put a few pats of butter, a little bit of soy sauce and a little bit of the onion (about a quarter of the diced onion). Every once and a while I turned the chicken breasts over. The directions on the package said that it should take 22-26 minutes to cook, but took closer to 30-40. When it was done cooking, I used kitchen shears to cut the chicken into cubes.

While that was cooking, I prepared 2 cups of uncooked rice per the instructions on the rice box. When my rice finished cooking, it was soggy! I tried leaving it on longer and it wasn’t getting any better. Ew! But, I  read online that if you spread your rice thin on a plate and microwave it for a few minutes, then fluff it with a fork, it helps dry it out. So, I tried it and it worked! Wooohoo!

While I cooked my rice and my chicken, I cut up my vegetables. When the rice and chicken finished cooking, I put a few more pats of butter in my frying pan with the rest of the chopped onion, the zucchini, and the carrots and sauteed them for just a few minutes. I added the egg and a little soy sauce and I scrambled the egg in the pan until it was cooked. Then, I added the chicken and rice and stirred it all together. I put more soy sauce (but not too much) in and stirred it all together one last time.

Now, if someone would just clean the kitchen for me, I’d be all set!