Chocolate Strawberry Jam Cupcakes

A decadent, chocolatey cupcake filled (or topped) with sweet strawberry jam — rich cocoa flavor meets fruity sweetness for a treat that feels indulgent and fun.

Why You’ll Love This Recipe

• Moist, tender chocolate cupcakes — rich cocoa flavor with a soft crumb
• Sweet strawberry jam adds a burst of fruity sweetness and balances the chocolate
• Easy to make with simple pantry ingredients
• Great for birthdays, gatherings, or cozy indulgent desserts
• Versatile — serve with jam inside, as a topping, or swirl jam into the batter

Ingredients

For the Chocolate Cupcakes

• 1 ½ cups (190 g) all-purpose flour
• ½ cup (45 g) unsweetened cocoa powder
• 1 cup (200 g) granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (240 ml) milk (or plant-based milk)
• ¼ cup (60 ml) vegetable oil (or melted butter)
• 1 large egg
• 1 tsp vanilla extract
• ¼ cup (60 ml) hot water (or hot coffee — intensifies cocoa)

For the Strawberry Jam Filling or Topping

• ¾ cup strawberry jam (store-bought or homemade)
• Optional: fresh strawberry slices

Optional Frosting (if you like a richer finish)

• ½ cup (115 g) unsalted butter, softened
• 1 ½ cups (180 g) powdered sugar, sifted
• 2–3 tbsp cocoa powder
• 2–3 tbsp milk or cream
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Prepare Cupcake Batter

1. Preheat oven to 350 °F (175 °C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. In a separate bowl (or large measuring cup), mix milk, oil, egg, and vanilla.
4. Pour wet ingredients into dry ingredients and stir until just combined.
5. Stir in the hot water (or coffee) — batter will be thin, but that’s correct.

2. Fill the Cupcakes & Add Jam

Option A — Jam Inside:

• Fill each liner halfway with batter. Add about 1 tsp strawberry jam in the center, then top with a little more batter so jam is enclosed.

Option B — Jam on Top After Baking:

• Fill liners ⅔ full with batter.
• Once baked and cooled slightly, spoon a small dollop of jam on each cupcake.

3. Bake

• Bake for 18–22 minutes, or until a toothpick inserted into the cake (avoiding jam) comes out clean or with a few moist crumbs.
• Remove cupcakes from oven; let cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

4. (Optional) Frost the Cupcakes

• If making frosting: beat softened butter until creamy, then gradually add powdered sugar and cocoa, alternating with milk to reach spreading consistency. Stir in vanilla and salt.
• Once cupcakes are cool, frost them with a spoon or piping bag. For extra flair: add a small spoonful of jam or a fresh strawberry on top.

You Must Know

• Hot water (or coffee) at the end helps the cocoa bloom — meaning deeper chocolate flavor and a softer crumb.
• If you add jam inside, avoid overfilling; otherwise it may overflow during baking.
• Let cupcakes cool fully before frosting — warm cupcakes melt the frosting.
• Jam on top provides a bright, fruity contrast and looks pretty; jam inside gives a sweet surprise center.

Pro Tips

• Use high-quality unsweetened cocoa for richer flavor.
• For a more intense strawberry burst, swirl jam gently into batter instead of layering or topping.
• If you like a firmer crumb (less moist), substitute half the milk with buttermilk or yogurt.
• Add a pinch of cinnamon to jam for a slightly warm, cozy flavor twist.
• For mini cupcakes: bake 12–15 minutes; for jumbo muffins, bake 25–28 minutes (adjust time and check doneness).

Ingredient Substitutions

• Milk: Use almond, oat, or soy milk for dairy-free or lighter versions.
• Oil: Melted butter gives a richer taste; coconut oil adds a subtle aroma.
• Jam: Raspberry, cherry, or mixed berry jam also works deliciously.
• Sugar: Use coconut sugar or honey (reduce liquid slightly) for a healthier twist.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream — the jam melts into the cake for extra gooey delight
• Pair with a cup of coffee, hot chocolate, or a fruit smoothie
• Great for brunch spreads, tea parties, or as a homemade gift

Storage Tips

• Store cooled cupcakes in an airtight container at room temperature for 2–3 days.
• If frosted, store in the fridge — bring to room temp before serving for best texture.
• Jam-centered cupcakes can be frozen: wrap individually in plastic wrap then foil; thaw and warm in the oven slightly before serving.

Frequently Asked Questions

→ Can I make them gluten-free?
Yes — replace all-purpose flour with a 1:1 gluten-free flour blend. Check that baking powder is gluten-free too.

→ How do I prevent jam from leaking?
For jam-inside version: slightly indent batter before adding jam, then cover with another layer of batter. Don’t overfill.

→ Can I use dark or semi-sweet chocolate instead of cocoa powder?
Yes — melt about 60–70 g chocolate into the wet ingredients before mixing for a fudgier cupcake.

→ Can I make these ahead for a party?
Absolutely — bake and cool, then freeze or store; frost and add jam just before serving for best freshness.

Enjoy your homemade Chocolate Strawberry Jam Cupcakes — a perfect blend of rich chocolate and sweet, fruity jam in every bite.

Print