Delicious Chocolate Strawberry Jam Cupcakes

You know those recipes that just feel like a hug? That’s exactly what these chocolate strawberry jam cupcakes are for me. I first made them for my best friend’s birthday years ago—she’s a chocolate fiend, and I wanted something extra special. The moment we bit into those moist chocolate cupcakes with that surprise burst of strawberry jam and fluffy buttercream, we both just sighed. It was love at first bite.

Now, these cupcakes are my go-to for everything—birthdays, Valentine’s Day, or just a "because I deserve it" Tuesday. The rich chocolate pairs perfectly with the sweet-tart jam, and that pink strawberry buttercream? It’s basically edible confetti. Whether you’re baking for a crowd or just treating yourself, these chocolate strawberry jam cupcakes are little bites of joy.

Why You’ll Love These Chocolate Strawberry Jam Cupcakes

Okay, let me count the ways these cupcakes will steal your heart—because trust me, they’re absolute showstoppers. Here’s why:

• Perfect Flavor Combination: That rich, fudgy chocolate cupcake? The sweet-tart strawberry jam surprise inside? And the fluffy pink buttercream on top? It’s like a flavor fireworks show in your mouth. The chocolate and strawberry play off each other so well, you’ll wonder why you haven’t been eating this combo every day.
• Easy Yet Impressive: Don’t let the fancy look fool you—these are seriously simple to make. No fancy techniques, just good old-fashioned mixing and baking. But when you bring them out, everyone will think you slaved for hours. (Your secret’s safe with me.)
• Works for Any Occasion: Birthday party? Valentine’s Day? Just-because-it’s-Wednesday? These cupcakes fit right in. They’re festive enough for celebrations but cozy enough for a casual treat.
• Kid (and Adult) Approved: The second that jam filling peeks out when you take a bite? Pure magic. I’ve never met anyone—young or old—who didn’t light up when they tried one.

Seriously, what’s not to love? They’re like little edible happiness bombs.

Ingredients You’ll Need for Chocolate Strawberry Jam Cupcakes

Alright, let’s gather the good stuff! I promise you won’t need anything too wild—just pantry staples and a few special touches to make these cupcakes shine. Here’s everything you’ll need, broken down so it’s super easy to follow.

For the Chocolate Cupcakes

• 1 cup all-purpose flour – Spoon and level it, don’t scoop! We want these cupcakes light and fluffy, not dense.
• 1 cup granulated sugar – Just your regular white sugar. Nothing fancy here.
• ½ cup unsweetened cocoa powder, sifted – Sifting is key! No one wants lumpy cocoa. I like Dutch-process for extra richness, but any good-quality cocoa works.
• 1 teaspoon baking powder – Our little lift-maker.
• ½ teaspoon baking soda – Helps these babies rise nice and tall.
• ½ teaspoon fine salt – Balances all that sweetness.
• ½ cup vegetable oil or canola oil – Makes the cupcakes super moist. You could use melted butter, but oil keeps them tender.
• 2 large eggs, room temperature – Take ’em out of the fridge at least 30 minutes before—cold eggs don’t mix as well.
• 1 teaspoon vanilla extract – The flavor booster. Don’t skip it!
• ½ cup buttermilk, room temperature – If you don’t have buttermilk, mix ½ cup milk with ½ tablespoon lemon juice or vinegar and let it sit for 5 minutes.
• ½ cup hot coffee or hot water – Sounds weird, but trust me—the coffee makes the chocolate flavor pop! If you’re caffeine-averse, hot water works too.

For the Strawberry Jam Filling

• ¾ cup strawberry jam or preserves – Seedless is best for smooth filling, but if you love those little seeds, go for it!
• 1 teaspoon lemon juice (optional) – Just a tiny splash brightens up the jam. If your jam is already tart, you can skip it.

For the Strawberry Buttercream

• 1 cup unsalted butter, softened – Soft, but not melted! You should be able to press your finger into it easily.
• 3 cups powdered sugar, sifted – Sifting prevents lumps in your frosting. Nobody wants gritty buttercream!
• ¼ cup thick strawberry puree or strawberry jam – If using jam, make sure it’s not too runny. You can blend fresh strawberries and strain them if you want that fresh berry flavor.
• 1 teaspoon vanilla extract – Because vanilla makes everything better.
• Pinch of fine salt – Cuts the sweetness just right.
• 1–2 tablespoons heavy cream, as needed – This is your frosting’s best friend. Add a little at a time until it’s perfectly spreadable.
• Fresh whole strawberries, hulled and dried – For garnish. Pat them dry so they don’t make your frosting slide!
• Chocolate drizzle or shaved chocolate (optional) – Because why not go all out?

See? Nothing too crazy! Just good, simple ingredients that come together to make something magical. Now, let’s get baking!

Step-by-Step Chocolate Strawberry Jam Cupcakes Instructions

Alright, let’s make some magic happen! This is where the fun begins—mixing, baking, and turning simple ingredients into something spectacular. Follow these steps, and you’ll have perfect cupcakes in no time.

Preparing the Cupcake Batter

1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners. I like using parchment paper liners—they peel off easily and look cute!
2. Whisk the dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure everything’s well combined—no cocoa lumps allowed!
3. Mix the wet ingredients: In another bowl, whisk the oil, eggs, vanilla, and buttermilk until smooth. If your eggs were straight from the fridge, give them a quick warm-water bath to take the chill off first.
4. Combine wet and dry: Gradually add the dry ingredients to the wet, mixing just until combined. Don’t overmix—a few lumps are totally fine. Overmixing makes tough cupcakes, and we want them tender!
5. Add the hot coffee (or water): Slowly pour it in while stirring. The batter will be thin, but that’s okay—it bakes up beautifully moist. (And yes, it smells amazing already.)

Baking and Cooling

1. Fill the liners: Pour the batter into the cupcake liners, filling each about ⅔ full. I use an ice cream scoop for this—it’s less messy and keeps the portions even.
2. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Rotate the pan halfway through if your oven has hot spots. Don’t peek too early, or they might sink!
3. Cool completely: Let them cool in the pan for 5 minutes, then transfer to a wire rack. This is the hardest part—waiting! But frosting warm cupcakes is a disaster waiting to happen, so resist the urge.

Filling and Frosting

1. Core the cupcakes: Once cooled, use a small spoon or cupcake corer to scoop out a little hole in the center of each. (Save those scraps for a chef’s snack—no wasting chocolate cake!)
2. Fill with jam: Spoon about a teaspoon of strawberry jam into each hole. If your jam is too thick, warm it slightly to make it easier to work with. Don’t overfill, or it’ll ooze out when you frost them.
3. Make the buttercream: Beat the softened butter until creamy (about 2 minutes). Gradually add the powdered sugar, strawberry puree or jam, vanilla, and salt. Whip it until fluffy, adding cream as needed to get a smooth, pipeable consistency. Taste as you go—more strawberry? More vanilla? You’re the boss.
4. Frost and decorate: Pipe the buttercream onto the cupcakes using your favorite tip, or just spread it on with a knife. Top each with a fresh strawberry and a drizzle of melted chocolate if you’re feeling fancy. And why wouldn’t you be?

And there you have it! Chocolate strawberry jam cupcakes that look like they came from a bakery but taste like they were made with love (because they were). Now, try not to eat them all before sharing—I dare you.

Chocolate Strawberry Jam Cupcakes Variations

Okay, here’s where you get to play! These cupcakes are like a blank canvas—delicious as-is, but begging for your personal twist. Here are some fun ways to mix things up.

Flavor Twists

• Raspberry Love: Swap the strawberry jam for raspberry. The tangy-sweet flavor with chocolate? Absolute heaven.
• Dark Chocolate Upgrade: Use dark cocoa powder instead of regular for an extra-rich, grown-up vibe. Pair it with a blackberry jam filling—oh yes.
• Citrus Zest: Add a teaspoon of orange or lemon zest to the cupcake batter. That bright zing cuts through the richness beautifully.
• Nutty Crunch: Fold in some chopped toasted hazelnuts or almonds into the batter. Or sprinkle them on top of the frosting for texture.

Dietary Adjustments

• Gluten-Free: Use a 1:1 gluten-free flour blend (like Bob’s Red Mill). The texture might be slightly denser, but still delicious.
• Dairy-Free: Replace butter with vegan butter in the frosting, and use coconut milk + lemon juice instead of buttermilk.
• Egg-Free: Try flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) for binding. The cupcakes might not rise as much, but they’ll taste great.

See? So many ways to make these your own. Don’t be afraid to experiment—some of my best baking accidents started as "Hmm, what if I try this?" moments!

Serving and Storage Tips for Chocolate Strawberry Jam Cupcakes

Okay, you’ve baked these beauties—now let’s make sure they stay as perfect as the moment they came out of the oven. Here’s how to serve and store them like a pro.

Best Serving Practices

• Room temp is best: The flavors really shine when these cupcakes aren’t fridge-cold. Take them out 30 minutes before serving if refrigerated.
• Garnish last-minute: Fresh strawberries on top look gorgeous, but they can weep moisture. Add them right before serving to keep that frosting picture-perfect.
• Go big on presentation: Arrange them on a cake stand with scattered fresh berries around the base. That pink buttercream against dark chocolate? Total showstopper.

Longevity Tips

• Room temp storage: If eating within 24 hours, just keep them in an airtight container at room temp. No fridge needed!
• Refrigerate for longer: They’ll keep for 3-4 days in the fridge, but let them come to room temp before eating—cold buttercream isn’t as dreamy.
• Freeze unfrosted: The cupcakes (without filling or frosting) freeze beautifully for up to 2 months. Thaw, then fill and frost when ready.
• Frosting touch-ups: If your buttercream sweats in the fridge, just give it a quick fluff with a fork before serving.

Pro tip: Hide a few in the back of the fridge for midnight snack emergencies. I won’t tell!

Helpful Notes for Perfect Chocolate Strawberry Jam Cupcakes

Alright, let’s talk secrets—the little things that take these cupcakes from good to "OMG, how did you make these?!" Here’s the inside scoop.

Pro Tips for Success

• Don’t overmix the batter: Stir just until the ingredients come together. Overmixing = tough cupcakes, and we want them tender and fluffy.
• Let them cool completely: I know it’s hard to wait, but frosting warm cupcakes is a recipe for melty, slidey disaster. Patience pays off!
• Room temp ingredients matter: Cold eggs or butter don’t blend as smoothly, leading to lumpy batter or frosting. Take them out ahead of time.
• Use an ice cream scoop: For evenly sized cupcakes (and less mess), scoop the batter with a standard ice cream scoop. Perfect portions every time.

Ingredient Insights

• Buttermilk magic: It adds tang and keeps the cupcakes super moist. No buttermilk? Make your own with milk + lemon juice—it works in a pinch!
• Hot coffee’s secret role: It intensifies the chocolate flavor without making the cupcakes taste like coffee. If you’re anti-caffeine, hot water works too.
• Jam thickness matters: Too runny? Your filling will leak. Too thick? It won’t spread. Warm it slightly if needed, but don’t turn it into syrup.

And hey—if you’re curious, each cupcake is about 320 calories of pure happiness. But who’s counting when they taste this good?

Frequently Asked Questions About Chocolate Strawberry Jam Cupcakes

I get it—baking can bring up all sorts of questions! Here are answers to the ones I hear most about these cupcakes. (And hey, if you’ve got one I didn’t cover, shout it out in the comments!)

Can I Use Frozen Strawberries?

Absolutely! Thaw them completely first, then drain any excess liquid—soggy berries make runny frosting. Mash or blend them into a thick puree, and maybe even simmer it for a few minutes to reduce extra moisture. Pro tip: Freeze-dried strawberry powder is another great shortcut for intense berry flavor without the wateriness.

How to Fix Runny Frosting?

Don’t panic! First, try chilling the bowl in the fridge for 15 minutes—sometimes the butter just got too warm. If it’s still too soft, add a little more sifted powdered sugar (a tablespoon at a time) until it firms up. If all else fails? Embrace it! Call it a "glaze" and drizzle it artfully over the cupcakes. Baking win.

Can I Skip the Coffee in the Batter?

You can, but the coffee deepens the chocolate flavor without making it taste like coffee—it’s like a flavor booster! If you’re avoiding caffeine, hot water works fine, or try decaf. For extra richness, swap in hot milk.

What’s the Best Jam for Filling?

Seedless strawberry jam gives the smoothest texture, but any thick, high-quality jam works. Avoid jelly—it’s too firm when cooled. If your jam is super sweet, a tiny splash of lemon juice balances it perfectly.

Can I Make These Ahead?

Totally! Unfrosted cupcakes freeze beautifully for up to 2 months. Thaw, then fill and frost the day you’re serving. Frosted cupcakes keep in the fridge for 3 days—just let them sit out for 30 minutes before serving so the buttercream softens.

Final Thoughts on Chocolate Strawberry Jam Cupcakes

At the end of the day, these cupcakes are more than just dessert—they're little edible love letters. The way that rich chocolate hugs the sweet-tart jam, how that fluffy pink buttercream melts on your tongue... it's pure magic in every bite. Whether you're baking them for someone special or just because you deserve something wonderful, these cupcakes never fail to delight. So go ahead—preheat that oven, grab your favorite mixing bowl, and let's make some memories. (And maybe eat one warm from the pan. I won't judge.) Happy baking, my friend!

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