Chocolate-Hazelnut Filled Cupcakes with Strawberry Swirl Frosting

Ingredients

Tick the ingredients as you go

Cupcakes

• 1 3/4 cups (207 g) cake flour, spooned and leveled
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (8 Tbsp; 113 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 3 large egg whites, at room temperature
• 1 1/2 tsp pure vanilla extract
• 1/2 cup (120 g) sour cream or plain yogurt, at room temperature
• 1/2 cup (120 ml) whole milk, at room temperature
• 1/3 cup (100 g) chocolate hazelnut spread (for filling)

Chocolate-Hazelnut & Strawberry Swirl Buttercream

• 1 cup (about 25 g) freeze-dried strawberries
• 1 1/2 cups (340 g) unsalted butter, softened
• 6 cups (720 g) confectioners' sugar
• 1/3 cup (80 ml) heavy cream or milk
• 1 tsp pure vanilla extract
• 1/8 tsp salt
• 1/3 cup (100 g) chocolate hazelnut spread

Optional garnish

• Chocolate heart candies or strawberries

Instructions

1. 1

   Heat the oven to 350°F (177°C) and line a 12-cup muffin pan, plus 2-3 cups of a second pan, with liners.

2. 2

   Whisk the cake flour, baking powder, baking soda, and salt together and set aside.

3. 3

   Cream the butter with the sugar until smooth, then mix in the egg whites, sour cream, and vanilla. On low speed, add the dry ingredients followed by the milk, mixing only until everything is just combined.

4. 4

   Fill each liner about 2/3 full and bake for 20-22 minutes, until a toothpick comes out clean. Let the cupcakes cool completely.

6. 5

   Using a small knife, cut a cone-shaped piece about 1 inch deep from the top of each cupcake. Spoon chocolate hazelnut spread into the hollow, snip off the pointed end of the removed piece, and set it back on top like a lid.

   
7. 6

   Frosting

   Grind the freeze-dried strawberries to a powder (you'll get 1/3 to 1/2 cup). Beat the butter until creamy, then add the confectioners' sugar, cream, vanilla, and salt. Mix for 30 seconds on low, then 3 minutes on high. Divide the buttercream into two bowls; stir 1/3 cup chocolate hazelnut spread into one and the strawberry powder into the other. If either is too soft, beat in 1 Tbsp confectioners' sugar; if too stiff, add 1 Tbsp cream.

8. 7

   Spoon the two frostings into a piping bag fitted with a large open star tip, alternating between them. Pipe a tall swirl onto each cupcake and garnish as you like.

   
9. 8

   Store leftovers covered in the refrigerator for up to 5 days.