Chocolate Strawberry Jam Cupcakes Recipe
Introduction
These Chocolate Strawberry Cupcakes with jam are a delightful combination of rich cocoa and fresh strawberry flavors. Moist, chocolatey cupcakes are filled with sweet strawberry jam and topped with luscious strawberry frosting, making them perfect for any celebration or treat.
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup unsweetened cocoa powder
- ⅓ cup semisweet chocolate chips
- 1 teaspoon instant espresso powder
- ½ cup boiling water
- ½ cup sour cream or plain yogurt (not non-fat)
- ½ cup vegetable or canola oil
- 2 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup strawberry jam
- ¾ cup freeze dried strawberries
- ¾ cup unsalted butter, softened
- 3 cups powdered sugar, sifted if lumpy
- ½ teaspoon vanilla extract
- 1 heaping tablespoon strawberry jam
- 2 tablespoons milk or 5-8 fresh strawberries
- Sliced strawberries (for garnish)
- Mini chocolate chips (for garnish)
- Chocolate sprinkles (for garnish)
- Chocolate ganache (optional garnish)
- Chocolate dipped strawberries (optional garnish)
Instructions
- Step 1: Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners.
- Step 2: In a bowl, whisk together the cocoa powder, semisweet chocolate chips, and instant espresso powder. Pour in the boiling water and stir until smooth.
- Step 3: Add the sour cream, vegetable oil, eggs, granulated sugar, and vanilla extract to the chocolate mixture. Whisk until fully combined.
- Step 4: In a separate bowl, combine the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
- Step 5: Fill each cupcake liner about two-thirds to three-quarters full with the batter. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
- Step 6: While cupcakes cool, process the freeze-dried strawberries into a fine powder and sift to remove any large pieces.
- Step 7: Beat the softened butter until creamy. Gradually add the sifted powdered sugar, strawberry powder, vanilla extract, strawberry jam, and milk or fresh strawberries. Continue beating until the frosting is smooth and fluffy.
- Step 8: Once cupcakes are cool, cut out the centers to create a small cavity. Fill each cavity with ½ tablespoon of strawberry jam and replace the tops.
- Step 9: Pipe the strawberry frosting generously onto each cupcake. Garnish with sliced strawberries, mini chocolate chips, chocolate sprinkles, chocolate ganache, or chocolate dipped strawberries as desired.
Tips & Variations
- Use instant espresso powder to deepen the chocolate flavor without adding a coffee taste.
- For a lighter frosting, substitute half the butter with cream cheese.
- Fresh strawberries can replace freeze-dried strawberries, but remove excess moisture first.
- Chocolate ganache and dipped strawberries add an elegant touch for special occasions.
Storage
Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, but bring to room temperature before serving. The frosting may soften when chilled. Leftover cupcakes can also be frozen for up to 1 month; thaw overnight in the refrigerator.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular yogurt instead of sour cream?
Yes, plain yogurt can be used as a substitute for sour cream, but avoid non-fat varieties to maintain moisture and texture in the cupcakes.
How do I prevent the jam from leaking out of the cupcakes?
Cut the centers carefully and avoid overfilling with jam. Replacing the tops snugly helps seal the jam inside to prevent leaks during frosting and serving.
PrintChocolate Strawberry Jam Cupcakes Recipe
Decadent Chocolate Strawberry Cupcakes filled with luscious strawberry jam and topped with a creamy strawberry-infused frosting. These moist cocoa cupcakes are enhanced with espresso powder and chocolate chips, creating a rich chocolate flavor perfectly complemented by freeze-dried strawberry powder in the buttercream. Ideal for special occasions or a delightful treat, each cupcake is garnished with fresh sliced strawberries, mini chocolate chips, chocolate sprinkles, ganache, or chocolate-dipped strawberries for an eye-catching finish.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cupcakes
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup unsweetened cocoa powder
- ⅓ cup semisweet chocolate chips
- 1 teaspoon instant espresso powder
- ½ cup boiling water
- ½ cup sour cream or plain yogurt (not non-fat)
- ½ cup vegetable or canola oil
- 2 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
Filling
- ½ cup strawberry jam
Frosting
- ¾ cup freeze-dried strawberries
- ¾ cup unsalted butter, softened
- 3 cups powdered sugar, sifted if lumpy
- ½ teaspoon vanilla extract
- 1 heaping tablespoon strawberry jam
- 2 tablespoons milk or 5–8 fresh strawberries
Garnish
- Sliced strawberries
- Mini chocolate chips
- Chocolate sprinkles
- Chocolate ganache
- Chocolate dipped strawberries
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Prepare Wet Ingredients: In a bowl, whisk together the cocoa powder, semisweet chocolate chips, and instant espresso powder with the boiling water until the mixture is smooth and melted. Then add the sour cream or plain yogurt, vegetable oil, eggs, granulated sugar, and vanilla extract. Whisk well until fully combined and creamy.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, and salt. Gradually incorporate these dry ingredients into the wet ingredients, whisking gently until just combined without overmixing to maintain cupcake softness.
- Bake Cupcakes: Divide the batter evenly among the lined muffin cups, filling each about ⅔ to ¾ full. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cupcakes to cool completely on a wire rack.
- Make Frosting: Process the freeze-dried strawberries into a fine powder using a food processor or blender and sift to remove any large bits. In a mixing bowl, beat the softened unsalted butter until creamy and smooth. Gradually add the sifted powdered sugar, strawberry powder, vanilla extract, strawberry jam, and milk or fresh strawberries. Beat until the frosting is smooth, fluffy, and spreadable.
- Assemble Cupcakes: Using a small knife or cupcake corer, cut out the centers of the cooled cupcakes carefully. Fill each hollow center with about a teaspoon of strawberry jam, then replace the tops removed earlier.
- Frost and Garnish: Pipe or spread the strawberry frosting generously on top of each filled cupcake. Garnish with sliced strawberries, mini chocolate chips, chocolate sprinkles, a drizzle of chocolate ganache, or chocolate-dipped strawberries as desired for a beautiful and delicious presentation.
Notes
- For best results, ensure the cupcakes are completely cool before cutting and filling to prevent crumbling.
- Freeze-dried strawberries add concentrated flavor and a natural pink color to the frosting—do not substitute with fresh strawberries for this step.
- This recipe makes 12 standard-sized cupcakes.
- Use sour cream or plain yogurt with some fat content to keep cupcakes moist and tender.
- Store cupcakes in an airtight container in the refrigerator if not consuming within 1-2 days due to the fresh frosting and filling.
Keywords: Chocolate cupcakes, Strawberry jam, Strawberry frosting, Cocoa cupcakes, Dessert cupcakes, Moist chocolate dessert, Strawberry buttercream
