Chocolate Strawberry Jam Cupcakes

 

 

 

 

 

 

 

 

ingredients

For the Chocolate Cupcakes
Makes 12 to 14 cupcakes

1 cup all-purpose flour

1 cup granulated sugar

1/2 cup unsweetened cocoa powder, sifted

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1/2 cup vegetable oil or canola oil

2 large eggs, room temperature

1 teaspoon vanilla extract

1/2 cup buttermilk, room temperature

1/2 cup hot coffee or hot water

For the Strawberry Jam Filling
3/4 cup strawberry jam or preserves (seedless preferred)

Optional: 1 teaspoon lemon juice (brightens flavor)

For the Strawberry Buttercream
1 cup unsalted butter, softened

3 cups powdered sugar, sifted

1/4 cup thick strawberry puree or strawberry jam (not too runny)

1 teaspoon vanilla extract

Pinch of fine salt

1–2 tablespoons heavy cream as needed to adjust consistency

For Garnish
Fresh whole strawberries, hulled and dried

Optional: chocolate drizzle or shaved chocolate

Step-by-Step Instructions

Step 1: Prepare the Cupcake Batter
Preheat the oven to 350°F (175°C).

Line a standard 12-cup cupcake pan with paper liners.

In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

In a separate bowl, whisk together eggs, oil, vanilla extract, and buttermilk.

Pour the wet ingredients into the dry bowl and mix gently until almost combined.

Slowly pour in the hot coffee or hot water and whisk until the batter becomes smooth and glossy. It will be thin — this is normal for moist cupcakes.

Fill each cupcake liner about two-thirds full.

Step 2: Bake
Place the pan into the preheated oven.

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Allow the cupcakes to cool in the pan for 10 minutes.

Transfer them to a wire rack and let them cool completely before filling or frosting.

Step 3: Fill with Jam
When cupcakes are entirely cooled, use a cupcake corer or a small paring knife to cut a small well from the center of each cupcake. Do not cut all the way to the bottom.

Spoon 1–2 teaspoons of strawberry jam into each cavity.

Place the removed cupcake piece back on top like a small lid (trim extra if needed).

Step 4: Make the Strawberry Buttercream
Beat softened butter in a mixing bowl for 3–4 minutes until pale and creamy.

Add sifted powdered sugar gradually, beating between each addition.

Mix in strawberry puree or jam and vanilla extract.

Beat until fluffy, scraping the bowl as necessary.

Add a small splash of heavy cream if needed to create a pipeable consistency.

Taste and add a pinch of salt if the frosting is too sweet.

Step 5: Frost and Garnish
Using a piping bag fitted with your favorite large star tip, frost each cupcake generously.

Place a fresh strawberry on top of each cupcake.

For a bakery finish, drizzle melted chocolate over the strawberries or sprinkle chocolate shavings.