Chocolate Strawberry Jam Cupcakes

 

Here’s a rich, soft, chocolate cupcake filled with strawberry jam and topped with silky chocolate frosting — perfect for parties or a quick sweet craving!

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🍫🍓 Chocolate Strawberry Jam Cupcakes

Ingredients

For the Cupcakes

• 1 cup all-purpose flour
• 1 cup sugar
• 1/3 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup milk
• 1/3 cup vegetable oil
• 1 egg
• 1 tsp vanilla
• 1/2 cup hot water or hot coffee (makes richer flavor)

For the Filling

• 1/2 – 3/4 cup strawberry jam

For the Chocolate Frosting

• 1/2 cup butter, softened
• 1 3/4 cups powdered sugar
• 1/4 cup cocoa powder
• 2–3 tbsp milk
• 1 tsp vanilla

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Instructions

1. Make the Cupcakes

1. Preheat oven to 350°F (175°C).
2. Line a muffin pan with cupcake liners.
3. In a bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt.
4. Add milk, oil, egg, and vanilla. Mix until smooth.
5. Slowly pour in the hot water/coffee. Batter will be thin — this is normal.
6. Fill liners 2/3 full and bake 16–18 minutes, until a toothpick comes out clean.
7. Let cool completely.

2. Fill with Strawberry Jam

• Use a small knife or cupcake corer to cut a small hole in the center.
• Fill each cupcake with 1–2 teaspoons strawberry jam.
• Place the removed piece back on top (optional).

3. Make the Frosting

1. Beat butter until creamy.
2. Add powdered sugar and cocoa powder.
3. Add milk, one tablespoon at a time, until smooth and fluffy.
4. Mix in vanilla.

4. Frost the Cupcakes

• Pipe or spread frosting on top.
• Drizzle with extra jam or add a fresh strawberry if you like.

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✨ Tips

• Want them extra fancy? Dip the top in melted chocolate before frosting.
• Replace jam with raspberry or cherry for new flavors.
• Cupcakes stay fresh 3 days at room temp or 1 week in fridge.

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If you'd like, I can also give you: ✅ A Moroccan twist
✅ A no-bake version
✅ A big-batch recipe for 500 cupcakes like you make for parties!