Name: Chocolate Strawberry Jam Cupcakes
Ingredients: 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); ¾ cup strawberry jam (store-bought or homemade); Optional: fresh strawberry slices; 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

Description

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.

Ingredients

Scale

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

Preheat oven to 350 °F (175 °C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In a separate bowl (or large measuring cup), mix milk, oil, egg, and vanilla.
Pour wet ingredients into dry ingredients and stir until just combined.
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.

Notes

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.