Chocolate Strawberry Cupcakes Jam

These Chocolate Strawberry Cupcakes are pure celebration in a wrapper. Deeply chocolatey with a hidden center of strawberry jam and crowned with strawberry buttercream they capture all the magic of a chocolate covered strawberry in every bite. Perfect for birthdays Valentine’s Day or when you want to seriously impress.

Personal note I first baked these for my daughter’s birthday party now they are part of every special occasion. I love watching guests discover the strawberry center.

Ingredients

• All purpose flour: gives the cupcakes structure and a tender crumb choose unbleached for best texture
• Baking soda: helps create a soft fluffy rise check that it is not expired
• Salt: balances the cocoa and heightens sweetness
• Unsweetened cocoa powder: creates that dark chocolate bite opt for Dutch process if you like extra richness
• Semisweet chocolate chips: melt right in for deep flavor look for high quality
• Instant espresso powder: is subtle but makes the chocolate shine any favorite brand will work
• Boiling water: blooms the cocoa so the flavor is intense
• Sour cream or plain yogurt: adds moisture and tang prefer full fat for best result
• Vegetable or canola oil: results in a super moist crumb choose a neutral oil
• Large eggs: bind everything and keep the cake light use room temperature for even mixing
• Granulated sugar: provides sweetness and structure a fine grind mixes best
• Vanilla extract: builds warmth and aroma pick pure extract if possible
• Strawberry jam: adds the hidden berry surprise go for a good quality without too many fillers
• Freeze dried strawberries for frosting: deliver real fruit flavor and a gorgeous pink color always check the dates on the package
• Unsalted butter softened: is the key to a creamy buttercream European style tastes extra special
• Powdered sugar: makes the frosting smooth sift it to avoid lumps
• Vanilla extract: gives depth to the buttercream
• More strawberry jam: adds amplified berry flavor in the frosting
• Milk or fresh strawberries: loosen up the frosting and add extra strawberry notes
• Optional garnishes: like sliced strawberries mini chocolate chips sprinkles ganache or dipped strawberries make it beautiful

Step-by-Step Instructions

Preheat and Prep:

Set your oven to 325 F well before you start so it heats evenly. Line a muffin tin with cupcake liners — this stops sticking and gives a perfect shape.

Bloom the Chocolate:

In a large bowl whisk cocoa powder chocolate chips and espresso powder with boiling water until everything is melted and smooth. Let this mixture cool just a minute or two. This critical step unlocks the rich chocolate flavor.

Combine Wet Ingredients:

Add sour cream or yogurt oil eggs sugar and vanilla to the chocolate bowl. Whisk gently until fully blended and no streaks remain. This makes sure the crumb stays luscious and even.

Mix Dry Ingredients:

In a separate bowl stir together flour baking soda and salt to evenly distribute the leavening. This keeps the cupcakes from having any weird bubbles.

Combine and Fill:

Pour the dry ingredients into the wet mixture and whisk until you see no dry flour. Do not overmix — just combine. Divide the batter between cupcake liners filling each about two thirds to three fourths full for a good dome.

Bake and Cool:

Place the pan on the center rack and bake for 18 to 22 minutes. They are done when a toothpick inserted in the center comes out clean or just with a crumb or two. Cool the cupcakes in the pan for 10 minutes then transfer to a rack to cool completely.

Make Strawberry Frosting:

Process freeze dried strawberries in a food processor to a very fine powder. Sift to remove any seeds or chunks. In a large bowl beat butter until creamy and pale. Add powdered sugar gradually so it absorbs well then mix in strawberry powder vanilla jam and either milk or fresh pureed strawberries until the buttercream is soft pink and fluffy.

Fill Cupcakes:

Once cooled use a small knife to cut a little circle from the center of each cupcake. Spoon in a bit of strawberry jam careful not to overfill then press the cut cake piece back on top.

Frost and Garnish:

Pipe or spread the strawberry frosting onto each cupcake in a big swirl. Top with any garnishes you like such as fresh strawberry slices mini chips or even a chocolate dipped strawberry for extra drama.

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My absolute favorite detail is the strawberry jam center. I used to skip this step but now I know it is the secret that makes everyone smile when they take that first bite. My son once called them little edible treasure chests.

Storage Tips

Store unfrosted cupcakes tightly wrapped at room temperature for up to two days. Once frosted keep them in an airtight container in the fridge for up to four days. Let come to room temperature before eating so the buttercream softens and the chocolatey cake tastes best.

Ingredient Substitutions

No freeze dried strawberries Try fresh strawberries pureed and reduced on the stovetop for concentrated flavor. If out of sour cream plain full fat yogurt works perfectly and gives great texture. For a dairy free version try using coconut yogurt and a vegan butter substitute.

Serving Suggestions

Serve these with coffee or hot chocolate for brunch. For parties decorate with extra chocolate drizzle and heart shaped strawberries. If you want to go all out top each cupcake with a chocolate dipped berry and a sprinkle of mini chocolate chips.

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Cultural or Historical Context

Chocolate and strawberry together has been beloved for generations. This combo became popular from chocolate dipped strawberries invented in the sixties and now appears in desserts all over Valentine’s menus and festive occasions. These cupcakes channel that classic treat in a portable and celebratory way.

Recipe FAQs

→ Can I substitute fresh strawberries for the freeze-dried ones in the frosting?

Yes, fresh strawberries can replace freeze-dried ones for the frosting. Simply puree and strain to remove excess liquid, then adjust the amount of milk as needed for the right consistency.

→ How can I make the cupcakes extra moist?

Using sour cream or whole-milk yogurt helps keep the chocolate cupcakes soft and moist. Be careful not to overbake, as this can dry them out.

→ What is the best way to fill cupcakes with jam?

Once the cupcakes have cooled, use a sharp knife or cupcake corer to remove a small section from the center. Fill with jam using a spoon or piping bag, then replace the top before frosting.

→ Can these be made ahead of time?

Yes, the chocolate cupcakes and frosting can be made in advance. Store cupcakes unfilled and unfrosted, then assemble before serving for the freshest taste and texture.

→ Are there garnish alternatives for decoration?

Try mini chocolate chips, sprinkles, chocolate ganache, or chocolate-dipped strawberries as creative garnishes atop the frosted cupcakes.