Chocolate Strawberry Cupcakes Jam (Print Format)
Decadent chocolate cupcakes with jam center and strawberry buttercream, finished with tempting chocolate-strawberry toppings.
# Ingredients:
→ Cupcake Base
01 -
1 cup all-purpose flour
02 -
½ teaspoon baking soda
03 -
¼ teaspoon salt
04 -
⅓ cup unsweetened cocoa powder
05 -
⅓ cup semisweet chocolate chips
06 -
1 teaspoon instant espresso powder
07 -
½ cup boiling water
08 -
½ cup sour cream or plain yogurt (not non-fat)
09 -
½ cup vegetable or canola oil
10 -
2 large eggs
11 -
¾ cup granulated sugar
12 -
1 teaspoon vanilla extract
→ Filling
13 -
½ cup strawberry jam
→ Strawberry Frosting
14 -
¾ cup freeze dried strawberries
15 -
¾ cup unsalted butter, softened
16 -
3 cups powdered sugar, sifted if lumpy
17 -
½ teaspoon vanilla extract
18 -
1 heaping tablespoon strawberry jam
19 -
2 tablespoons milk or 5-8 fresh strawberries
→ Optional Garnishes
20 -
Sliced strawberries
21 -
Mini chocolate chips
22 -
Chocolate sprinkles
23 -
Chocolate ganache
24 -
Chocolate dipped strawberries
# Steps:
01 -
Preheat oven to 325°F. Line 12-cup muffin tin with cupcake liners.
02 -
Whisk cocoa powder, chocolate chips, and espresso powder with boiling water until smooth. Add sour cream, oil, eggs, sugar, and vanilla.
03 -
Combine flour, baking soda, and salt separately. Add to wet ingredients and whisk until combined.
04 -
Fill muffin cups ⅔-¾ full. Bake for 18-22 minutes until a toothpick inserted into the center comes out clean. Cool completely.
05 -
Process freeze-dried strawberries into a powder and sift. Beat butter until creamy, then gradually add powdered sugar, strawberry powder, vanilla, jam, and milk or fresh strawberries until smooth.
06 -
Cut the centers out of cooled cupcakes, fill them with strawberry jam, and replace the tops.
07 -
Pipe frosting onto cupcakes and garnish with sliced strawberries, chocolate chips, sprinkles, ganache, or chocolate-dipped strawberries as desired.