Chocolate Strawberry Jam Cupcakes

Chocolate and strawberries have always been one of the most beloved dessert pairings in the world. The deep richness of cocoa perfectly balances the bright, fruity sweetness of berries, creating a satisfying harmony in every bite. Now imagine capturing that combination inside a tender, moist cupcake with a surprise strawberry jam center that oozes as you bite through the soft crumb. Topped with a luscious strawberry buttercream and crowned with a fresh berry, these Chocolate Strawberry Jam Cupcakes are simply irresistible.

Whether you need a show-stopping dessert for a birthday celebration, Valentine’s Day, Mother’s Day, a bridal shower, or just to satisfy a chocolate craving at home, this recipe delivers elegance and comfort all in one delightful treat. The flavors are sophisticated enough for a special event but the process is easy enough for any home baker. From the first smell of chocolate batter going into the oven to the final swirl of frosting, this recipe is an experience of pure baking pleasure.

The cupcake base is deeply chocolatey thanks to cocoa powder and a touch of hot coffee or warm water that enhances the cocoa flavor. The crumb stays moist and tender with the addition of buttermilk, which adds a subtle tang and structure. Once baked and cooled, each cupcake is filled with a glossy strawberry jam that bursts through the center like a sweet surprise. The strawberry buttercream is smooth, airy, and full of vibrant berry flavor. A fresh whole strawberry on top gives the cupcake a bakery-quality finish.

This detailed guide will walk you through everything you need to know, from choosing the right ingredients to decorating like a pro. If you are ready to enjoy premium gourmet cupcakes right from your kitchen, let us get into the full recipe.

Ingredients

For the Chocolate Cupcakes

Makes 12 to 14 cupcakes

  • 1 cup all-purpose flour

  • 1 cup granulated sugar

  • 1/2 cup unsweetened cocoa powder, sifted

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon fine salt

  • 1/2 cup vegetable oil or canola oil

  • 2 large eggs, room temperature

  • 1 teaspoon vanilla extract

  • 1/2 cup buttermilk, room temperature

  • 1/2 cup hot coffee or hot water

For the Strawberry Jam Filling

  • 3/4 cup strawberry jam or preserves (seedless preferred)

  • Optional: 1 teaspoon lemon juice (brightens flavor)

For the Strawberry Buttercream

  • 1 cup unsalted butter, softened

  • 3 cups powdered sugar, sifted

  • 1/4 cup thick strawberry puree or strawberry jam (not too runny)

  • 1 teaspoon vanilla extract

  • Pinch of fine salt

  • 1–2 tablespoons heavy cream as needed to adjust consistency

For Garnish

  • Fresh whole strawberries, hulled and dried

  • Optional: chocolate drizzle or shaved chocolate

Step-by-Step Instructions

Step 1: Prepare the Cupcake Batter

  1. Preheat the oven to 350°F (175°C).

  2. Line a standard 12-cup cupcake pan with paper liners.

  3. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

  4. In a separate bowl, whisk together eggs, oil, vanilla extract, and buttermilk.

  5. Pour the wet ingredients into the dry bowl and mix gently until almost combined.

  6. Slowly pour in the hot coffee or hot water and whisk until the batter becomes smooth and glossy. It will be thin — this is normal for moist cupcakes.

  7. Fill each cupcake liner about two-thirds full.

Step 2: Bake

  1. Place the pan into the preheated oven.

  2. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

  3. Allow the cupcakes to cool in the pan for 10 minutes.

  4. Transfer them to a wire rack and let them cool completely before filling or frosting.

Step 3: Fill with Jam

  1. When cupcakes are entirely cooled, use a cupcake corer or a small paring knife to cut a small well from the center of each cupcake. Do not cut all the way to the bottom.

  2. Spoon 1–2 teaspoons of strawberry jam into each cavity.

  3. Place the removed cupcake piece back on top like a small lid (trim extra if needed).

Step 4: Make the Strawberry Buttercream

  1. Beat softened butter in a mixing bowl for 3–4 minutes until pale and creamy.

  2. Add sifted powdered sugar gradually, beating between each addition.

  3. Mix in strawberry puree or jam and vanilla extract.

  4. Beat until fluffy, scraping the bowl as necessary.

  5. Add a small splash of heavy cream if needed to create a pipeable consistency.

  6. Taste and add a pinch of salt if the frosting is too sweet.

Step 5: Frost and Garnish

  1. Using a piping bag fitted with your favorite large star tip, frost each cupcake generously.

  2. Place a fresh strawberry on top of each cupcake.

  3. For a bakery finish, drizzle melted chocolate over the strawberries or sprinkle chocolate shavings.

Tips for Best Results

  1. Do not overmix the cupcake batter. A light hand keeps the crumb moist and tender.

  2. If using homemade strawberry puree in the frosting, cook it down on the stove to remove excess moisture before adding to buttercream.

  3. Always allow cupcakes to cool completely before frosting; warm cupcakes will melt the buttercream.

  4. Dry strawberries completely after washing to prevent moisture from ruining the frosting.

  5. For deeper chocolate flavor, choose high-quality cocoa powder.

  6. Add a pinch of espresso powder to intensify the chocolate notes.

Variations

  • Raspberry Jam: Substitute strawberry jam for raspberry if you enjoy a more tangy filling.

  • Chocolate Ganache Filling: For extra decadence, fill the cupcakes with chocolate ganache instead of jam.

  • Swirled Frosting: Combine chocolate buttercream with strawberry buttercream for a two-tone swirl.

  • Strawberry Cake Base: Replace chocolate with vanilla or strawberry batter for a fruit-forward flavor.

  • Mini Cupcakes: This recipe also works wonderfully for miniature cupcakes; adjust bake time to 10–12 minutes.

How to Store

  • Room Temperature: Store frosted cupcakes in an airtight container for up to 2 days.

  • Refrigerator: Store for up to 4–5 days; allow to come to room temperature before serving.

  • Freezer: Freeze unfrosted cupcakes and buttercream separately for up to 2 months. Thaw, fill, then frost.

Serving Suggestions

These cupcakes pair beautifully with:

  • A glass of cold milk

  • Fresh sliced fruit

  • Hot chocolate

  • Champagne or sparkling rosé for celebrations

  • Coffee or espresso after dinner

Serve chilled for a firmer jam center or at room temperature for a gooey inside that flows when bitten.

Prep and Cook Time

  • Prep time: 25 minutes

  • Bake time: 18–22 minutes

  • Cooling and decorating: 45 minutes

  • Total time: Approximately 90 minutes

Nutrition Estimate

Per cupcake including frosting and filling (approximate):

  • 350–420 calories

  • 17–22g fat

  • 48–54g carbohydrates

  • 2–4g protein

  • Varies based on brands and portioning

Conclusion

Chocolate Strawberry Jam Cupcakes bring the joy of bakery-quality treats straight to your home kitchen. Rich, chocolaty cupcakes form the delicious base that holds a luscious strawberry jam surprise. The buttercream adds a whipped, fruity layer that ties everything together with a fresh burst of berry flavor. Each cupcake looks elegant and is guaranteed to impress guests or make a quiet night feel special.

Whether you bake these for a holiday, a family gathering, or simply because you are craving chocolate, this recipe delivers a perfect blend of flavors and textures. Mastering this cupcake just once will make it a go-to favorite in your dessert rotation.

If you love chocolate and strawberries together in cakes, ice creams, pastries, or candy bars, this is the cupcake version you have been waiting for. Enjoy every delicious bite.