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Chocolate Strawberry Jam Cupcakes – A Moist, Filled Dessert Recipe

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Chocolate strawberry jam cupcakes are soft, rich chocolate cupcakes filled with gooey strawberry jam and topped with silky chocolate frosting. Perfect for birthdays, romantic dinners, or just because, they balance sweetness and cocoa flavor with a fruity twist in every bite.

Ingredients

Scale

For the cupcakes:

  • 1 cup (125g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup (120ml) buttermilk
  • 1/4 cup (60ml) hot water
  • 1/2 cup strawberry jam

For the filling:

  • 1/2 cup strawberry jam (additional)

For the frosting:

  • 1/2 cup (115g) unsalted butter, softened
  • 1 3/4 cups (220g) powdered sugar
  • 1/4 cup (25g) unsweetened cocoa powder
  • 2–3 tbsp milk
  • 1/2 tsp vanilla extract
  • Pinch of salt

Instructions

Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

In a large bowl, beat the butter and sugar together until light and fluffy.

Add eggs one at a time, mixing well after each. Stir in the vanilla extract.

Add the dry ingredients to the butter mixture in batches, alternating with buttermilk. Stir just until combined.

Stir in the hot water and 1/2 cup of strawberry jam. Mix until smooth.

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

Once cooled, use a knife or small spoon to scoop out a small portion from the center of each cupcake. Fill with a small spoonful of strawberry jam.

To make the frosting, beat the butter until creamy. Add the powdered sugar, cocoa powder, milk, vanilla extract, and salt. Beat until smooth and fluffy.

Frost the filled cupcakes with the chocolate frosting.

 

 

 

Notes

  • You can use homemade or store-bought jam—just make sure it’s thick and not too runny.

  • For extra flavor, warm the jam slightly before spooning it into the cupcakes.

  • Let the cupcakes cool completely before filling or frosting.

  • Store in the fridge if you’ve added fresh fruit as decoration.

  • These cupcakes also work well with raspberry or cherry jam.

  • For a professional touch, use a piping bag for the frosting.

  • Want to decorate like a pro? Check out this Pinterest guide for inspiration.

Find it online: https://claradelish.com/chocolate-strawberry-jam-cupcakes-a-moist-filled-dessert-recipe/