Strawberry Nutella Red Velvet Valentine's Cupcakes

If your Love has a sweet tooth, why not bake them something for Valentine's Day?! I decided to try out some classic red velvet cupcakes but give them a little twist...

Start by mixing up a batch of your favourite red velvet cake batter, or you can use a packet mix to save time! 

I decided to use Nutella and Fresh Strawberries for my fillings. 

I made three different combinations:

Half fill a cupcakes case with cake batter, then add a teaspoon of Nutella and top with more batter.

Mix chopped up strawberries into the cake batter.

Half fill a case with batter, swirl in Nutella, add some strawberries pieces, top with more batter and swirl in some more Nutella.

Once the cupcakes had cooled completely I piped some homemade butter cream (I add vanilla seeds straight from the pod into my butter cream and it tastes so much better than using Vanilla essence) and topped with some candy hearts.

Wondering why there is only one finished cupcakes pictured? Well it was dark by the time I finished them and let's just say not many made it to the next day! 

I have one more Valentine's DIY to share with you all tomorrow! 

Ferrero Rocher Nutella Cupcakes

These Ferrero Rocher Nutella Cupcakes have been on my 'To Bake' list since December and of course I finally get around to baking them during the hottest week of the year so far! They are certainly an indulgent treat and I wouldn't recommend baking them during warm weather but I will be making them again for Christmas!

Recipe found here:

Ingredients:

1 1/2 cups all purpose flour (180g)

1 1/2 cups granulated sugar (300g)

3/4 cups unsweetened cocoa powder (~75g)

1 1/2 teaspoons baking powder (~8mL)

3/4 teaspoon baking soda (~3mL)

3/4 teaspoon salt (~3mL)

3 tablespoons vegetable oil (45mL)

3/4 cup buttermilk (180mL)

3/4 cup warm water (180mL)

2 eggs

1 teaspoon vanilla extract (5mL)

24 Ferraro Rochers 

Preheat oven to 350F/170C.  Combine all dry ingredients (flour, sugar, baking powder, baking soda, and salt) and mix.  Turn mixer to low and add eggs, vanilla, oil, water and buttermilk.  Mix until combined.  Line muffin/cupcake pan with liners and place a tablespoon of batter in the bottom of the well.  Place a Ferraro Rocher in the centre, and top with another tablespoon of batter.  Repeat until all wells are filled and bake for 20 minutes.  Allow to cool completely before frosting. 

Nutella Buttercream Ingredients:

1 cup unsalted butter, softened to room temperature (240g)

2 cups icing sugar (200g)

3/4 cup Nutella (180mL)

3-4 Tablespoons heavy cream or milk (45mL)

2 teaspoons vanilla extract (10mL)

chopped hazelnuts for decorating

Cream butter until light and fluffy.  Add icing sugar and combine.  Add vanilla, Nutella and cream one tablespoon at a time until desired consistency is reached.  

 

Once cupcakes are cool, pipe buttercream onto cupcake and coat sides with hazelnuts. 

 

Pipe additional Nutella on top of buttercream to add colour.

Place an extra Ferrero Rocher on top for extra indulgence! 

I hate to think how many calories are in these things, so I'm not going to worry about that for now, I'm just going to enjoy them!