Description
Moist, rich, and bursting with berry goodness—these Chocolate Strawberry Jam Cupcakes are a show-stopping dessert that’s surprisingly easy to make. A soft chocolate base hides a sweet strawberry jam center, all topped with silky chocolate frosting and fresh berries. Perfect for birthdays, holidays, romantic occasions, or any time you need a little chocolate fix. This easy recipe is ideal for bakers of all levels, and makes a great addition to your quick dessert ideas or party food collection.
Ingredients
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk (room temperature)
1/2 cup hot water
3/4 cup strawberry jam (preferably with fruit pieces)
1 cup unsalted butter (softened)
1/2 cup unsweetened cocoa powder
2 1/2 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
Pinch of salt
Fresh whole strawberries
Melted dark chocolate (optional)
Instructions
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
2. In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
3. In another bowl, beat sugar, oil, eggs, and vanilla until smooth. Add buttermilk and mix again.
4. Add dry ingredients to the wet and mix until combined. Pour in hot water and stir gently until smooth.
5. Fill liners 2/3 full and bake for 18–20 minutes. Let cool completely.
6. Cut a small hole in the center of each cupcake and fill with about 1 teaspoon of strawberry jam.
7. To make frosting, beat softened butter and cocoa powder. Add powdered sugar gradually, alternating with heavy cream. Mix in vanilla and salt. Beat until fluffy.
8. Pipe frosting onto each cupcake. Garnish with fresh strawberries and drizzle with melted chocolate if desired.
Notes
Make sure your cupcakes are fully cooled before filling and frosting to avoid melting the jam and buttercream.
For a deeper chocolate flavor, add 1/2 teaspoon of espresso powder to the batter.
If you don’t have piping tools, use a zip-top bag with the corner snipped to frost cupcakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 345
- Sugar: 28g
- Sodium: 105mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg