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Chocolate Strawberry Jam Cupcakes

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.
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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

Instructions
 

  • Preheat oven to 350°F (175°C) and line a 12-cup pan; mix dry and wet ingredients, fold together, whisk in coffee, and fill liners two-thirds full.
  • Bake 18–22 minutes; cool on a wire rack.
  • Core cupcakes and fill with 1–2 tsp strawberry jam.
  • Beat butter, powdered sugar, strawberry puree/jam, and vanilla; adjust consistency.
  • Frost cupcakes and top with strawberries or chocolate.