The kitchen was filled with the soft hum of the oven and the gentle aroma of cocoa as I pulled out a jar of strawberry jam from the pantry. My daughter was perched on the counter stool, watching me mix the ingredients with wide, curious eyes. It wasn’t just baking; it was a little afternoon adventure, a way to turn a quiet weekend into something playful and sweet.

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As I stirred the glossy chocolate batter, the rich scent mingled with the faint tang of jam, and I could hear the occasional giggle from my son testing the batter with his fingers. I carefully spooned jam into the centers, creating tiny surprises that would be revealed with the first bite. The process was simple, yet every swirl of buttercream felt like adding a little magic to the cupcakes.

By the time the cupcakes were frosted and lined up on the tray with fresh strawberries perched on top, the kitchen had transformed. It wasn’t just about the dessert; it was about this little moment in the day, watching ingredients become something joyful, shared with people who make ordinary days feel special.

Short Description

Chocolate Strawberry Jam Cupcakes feature moist chocolate cake filled with sweet strawberry jam and topped with fluffy strawberry buttercream—a delightful treat for any occasion.

Key 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)
Optional: 1 teaspoon lemon juice

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
Pinch of fine salt
1–2 tablespoons heavy cream as needed

For Garnish

Fresh whole strawberries, hulled and dried
Optional: chocolate drizzle or shaved chocolate

Tools Needed

Standard 12-cup cupcake pan
Paper cupcake liners
Mixing bowls
Whisk and spatula
Electric mixer or stand mixer
Piping bag with large star tip
Cupcake corer or small paring knife
Wire cooling rack

Cooking Instructions

Step 1: Prepare the Cupcake Batter
Preheat the oven to 350°F (175°C) and line a 12-cup cupcake pan with paper liners. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, combine eggs, oil, vanilla extract, and buttermilk. Gently mix wet ingredients into dry until almost combined. Slowly whisk in hot coffee until the batter is smooth and glossy. Fill each liner about two-thirds full.

Step 2: Bake
Bake for 18–22 minutes, or until a toothpick comes out clean or with a few moist crumbs. Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before filling.

Step 3: Fill with Jam
Using a cupcake corer or small knife, remove a small center from each cooled cupcake. Spoon 1–2 teaspoons of strawberry jam into the cavity and place the removed piece back on top like a lid.

Step 4: Make the Strawberry Buttercream
Beat softened butter for 3–4 minutes until creamy. Gradually add powdered sugar, mixing well. Blend in strawberry puree or jam and vanilla extract until fluffy. Adjust consistency with heavy cream if needed and taste for sweetness, adding a pinch of salt if necessary.

Step 5: Frost and Garnish
Pipe buttercream generously onto each cupcake. Top with a fresh strawberry and optionally drizzle melted chocolate or sprinkle chocolate shavings.

Why You’ll Love This Recipe

Moist chocolate cupcakes with a hidden strawberry surprise

Fluffy, flavorful buttercream that’s easy to pipe

Fun and interactive baking experience

Perfect for parties, gifts, or family desserts

Balanced sweetness with fruity brightness

Mistakes to Avoid & Solutions

Dry Cupcakes
Cupcakes can dry out if overbaked or oven temperature is too high.
Solution: Bake just until a toothpick comes out clean or with a few crumbs; check your oven’s temperature accuracy.

Filling Sinks or Leaks
Strawberry jam may spill if the cavity is too large.
Solution: Use 1–2 teaspoons of jam per cupcake and replace the top carefully.

Buttercream Too Runny
Warm ingredients or excess liquid can make frosting soft.
Solution: Chill butter slightly, add sugar gradually, and adjust with a small amount of heavy cream.

Cupcakes Stick to Liners
Some liners cling to the cake surface.
Solution: Use high-quality liners and let cupcakes cool completely before removing.

Chocolate Overpowers Strawberry
Strong cocoa flavor can mask the jam.
Solution: Use a moderate amount of cocoa and ensure jam is fresh and flavorful.

Serving and Pairing Suggestions

Serve cupcakes on a platter for brunch or dessert buffet.

Pair with milk, hot chocolate, or coffee for a cozy treat.

Ideal for birthday parties, afternoon tea, or holiday gatherings.

Storage and Reheating Tips

Store cupcakes in an airtight container at room temperature for up to 2 days.

Refrigerate for up to 5 days if keeping buttercream fresh.

No reheating needed—serve chilled or at room temperature.

FAQs

1. Can I make the cupcakes ahead of time?
Yes, bake and fill the cupcakes a day in advance and frost just before serving.

2. Can I use frozen strawberries for the buttercream?
Yes, thaw and strain excess liquid to prevent runny frosting.

3. Can I freeze filled cupcakes?
Yes, wrap individually and freeze up to 2 months. Thaw in the refrigerator before serving.

4. Can I substitute jam flavors?
Absolutely! Raspberry, apricot, or cherry jam all work well.

5. Can I make cupcakes gluten-free?
Yes, use a 1:1 gluten-free flour blend for the same texture.

Tips & Tricks

Sift cocoa and powdered sugar for smoother texture.

Use room temperature eggs and buttermilk for even mixing.

Warm coffee enhances chocolate flavor and creates moist cupcakes.

Pipe buttercream in one direction for a clean bakery finish.

Recipe Variations

Raspberry Chocolate Jam Cupcakes: Swap strawberry jam and puree with raspberry; use dark chocolate for the cake.

Chocolate Orange Cupcakes: Add 1 teaspoon orange zest to batter and frosting, filling with orange marmalade.

Peanut Butter & Chocolate: Fill cupcakes with peanut butter and top with chocolate ganache instead of strawberry buttercream.

Final Thoughts

These Chocolate Strawberry Jam Cupcakes are more than a sweet treat—they’re a way to turn a quiet afternoon into something memorable. Rich chocolate, bright strawberry jam, and creamy buttercream come together to create layers of flavor that make every bite feel exciting.

Baking them can bring laughter, little messes, and shared stories to your kitchen. Serving them feels celebratory, even without a special occasion, and watching them disappear one by one is a small, joyful reminder of the little moments that make family time so special.

Chocolate Strawberry Jam Cupcakes