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.