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Chocolate Strawberry Jam Cupcakes

Chocolate Strawberry Jam Cupcakes

Moist chocolate cupcakes filled with strawberry jam and topped with strawberry buttercream.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Cupcakes, Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • muffin tin
  • Piping bag

Ingredients
  

For the Chocolate Cupcakes

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder sifted
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine salt
  • ½ cup vegetable oil or canola oil
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk room temperature
  • ½ cup hot coffee or hot water

For the Strawberry Jam Filling

  • ¾ cup strawberry jam or preserves seedless preferred
  • 1 teaspoon lemon juice optional, brightens flavor

For the Strawberry Buttercream

  • 1 cup unsalted butter softened
  • 3 cups powdered sugar sifted
  • ¼ cup thick strawberry puree or strawberry jam not too runny
  • 1 teaspoon vanilla extract
  • 1 pinch fine salt
  • 1-2 tablespoons heavy cream as needed to adjust consistency

For Garnish

  • Fresh whole strawberries hulled and dried
  • chocolate drizzle or shaved chocolate optional

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  • In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • Add the oil, eggs, vanilla, and buttermilk. Mix until combined.
  • Pour in the hot coffee or water and stir until the batter is smooth.
  • Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  • Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cupcakes cool completely on a wire rack.
  • Once cooled, use a small knife or cupcake corer to remove a small portion from the center of each cupcake.
  • Fill each hole with strawberry jam. Optionally, mix the jam with lemon juice for a brighter flavor.
  • To make the buttercream, beat the butter until creamy. Gradually add the powdered sugar, then the strawberry puree, vanilla, and salt. Adjust consistency with heavy cream if needed.
  • Pipe or spread the buttercream onto the cupcakes. Garnish with fresh strawberries and optional chocolate drizzle.

Notes

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Keyword chocolate cupcakes, strawberry jam, buttercream