Chocolate Strawberry Jam Cupcakes

Chocolate Strawberry Jam Cupcakes: A Decadent Delight for Every Occasion

Indulge your senses with the rich, velvety flavor of chocolate perfectly balanced by the sweet-tart burst of strawberry jam in every bite. These Chocolate Strawberry Jam Cupcakes are more than just a dessert—they’re an experience. Whether you’re hosting a birthday party, celebrating a special milestone, or simply treating yourself on a quiet afternoon, these cupcakes promise to elevate any moment into something memorable. With their moist chocolate crumb, glossy jam center, and luscious frosting, they strike the perfect harmony between elegance and comfort.

The History Behind the Treat

Cupcakes have been a beloved staple in American baking since the 19th century, when recipes began appearing in cookbooks like Mrs. Crowen’s American System of Cookery (1847). The term “cupcake” originally referred to the method of measurement—using cups instead of scales—which made baking more accessible in home kitchens. Over time, cupcakes evolved from simple treats to elaborate confections, especially during the 20th century as food coloring, frosting techniques, and fillings became more popular.

Chocolate, introduced to Europe from Mesoamerica, became a mainstream baking ingredient by the late 1800s after innovations by companies like Cadbury and Hershey made it affordable and easy to use. Meanwhile, strawberry jam has roots in British and European preserves, where fruit was preserved with sugar to extend shelf life. Combining these two elements—chocolate cake and fruit jam—mirrors classic pairings found in tarts, thumbprint cookies, and layer cakes. The Chocolate Strawberry Jam Cupcake is a modern twist on this timeless duo, bringing together deep cocoa richness with bright berry notes in a portable, personal-sized treat.

Ingredients Breakdown: What Makes These Cupcakes So Special?

The magic of Chocolate Strawberry Jam Cupcakes lies in the thoughtful selection and balance of ingredients. Each component plays a vital role in creating texture, flavor, and visual appeal. Here’s a detailed look at what goes into these delightful desserts:

All-Purpose Flour: Provides structure and a soft crumb. Sifting ensures no lumps and even distribution.
Cocoa Powder: High-quality unsweetened cocoa powder delivers intense chocolate flavor without added sugars. Dutch-process cocoa can be used for a smoother, less acidic taste.
Baking Soda & Baking Powder: A dual leavening system ensures the cupcakes rise beautifully and stay tender.
Salt: Enhances all flavors and balances sweetness.
Granulated Sugar: Sweetens the batter and contributes to a fine crumb and golden crust.
Butter (Unsalted): Adds moisture, richness, and helps create a luxurious mouthfeel. Room temperature butter blends smoothly into the batter.
Eggs (Large): Bind ingredients together and add structure and lift. They also emulsify fats and liquids for a uniform texture.
Vanilla Extract: Deepens the flavor profile and complements both chocolate and strawberry notes.
Buttermilk: Reacts with baking soda to enhance rise, while adding tenderness and slight tang that cuts through sweetness.
Hot Coffee or Hot Water: Often used in chocolate baked goods to intensify chocolate flavor and improve moisture retention. Coffee enhances depth without making the cupcakes taste like coffee.
Strawberry Jam: Use high-quality, thick-set jam with real fruit content. Avoid overly runny varieties to prevent leaking. Seedless or finely crushed berry jam works best for a smooth appearance.
Chocolate Frosting Ingredients: Includes butter, powdered sugar, cocoa powder, heavy cream or milk, vanilla, and a pinch of salt. This creates a silky, spreadable frosting that pairs perfectly with the jam-filled center.

Step-by-Step Recipe: How to Make Chocolate Strawberry Jam Cupcakes

Follow this detailed guide to create bakery-quality cupcakes right in your kitchen. Patience and precision yield the best results.

Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. This prevents sticking and gives your cupcakes a polished look.
Mix Dry Ingredients: In a medium bowl, sift together 1¾ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1½ tsp baking soda, ½ tsp baking powder, and ½ tsp salt. Sifting removes lumps and aerates the mixture for a lighter texture. Set aside.
Cream Butter and Sugar: In a large mixing bowl, beat ½ cup (1 stick) softened unsalted butter with 1¾ cups granulated sugar using an electric mixer on medium speed until light and fluffy (about 3–4 minutes). This step incorporates air, which helps the cupcakes rise.
Add Eggs and Vanilla: Add 2 large eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in 2 tsp pure vanilla extract until combined.
Incorporate Dry and Wet Ingredients Alternately: Begin by adding one-third of the dry ingredients to the butter mixture and mix on low until partially combined. Then pour in half of the ¾ cup buttermilk, followed by another third of dry ingredients, the remaining buttermilk, and finally the last portion of dry ingredients. Mix only until just combined—overmixing leads to dense cupcakes.
Add Hot Liquid: Stir in ½ cup hot brewed coffee or hot water. The batter will become thin, which is normal. The heat helps bloom the cocoa, enhancing flavor and moisture.
Fill Liners: Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Use a scoop for consistency.
Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Do not overbake.
Cool Completely: Allow cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting. Warm cupcakes will melt the frosting.
Create Jam Wells: Once cooled, use a small spoon, piping tip, or melon baller to remove a small circle from the center of each cupcake (about ½ inch wide and 1 inch deep). Place the removed cake plug back into the hole if desired, or discard. Fill each well generously with 1–2 tsp of strawberry jam.
Frost Generously: Fit a piping bag with a star tip and fill it with chocolate frosting. Pipe swirls on top of each cupcake, covering the jam-filled center. For a simpler look, spread frosting with a knife.
Garnish (Optional): Top with fresh strawberry slices, chocolate shavings, sprinkles, or edible flowers for an elegant finish.

Tips for Perfect Chocolate Strawberry Jam Cupcakes

Use Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature to create a smooth, emulsified batter.
Sift Your Cocoa: Cocoa powder tends to clump. Sifting with the flour prevents pockets of bitterness.
Don’t Overmix: Once you add the dry ingredients, mix only until incorporated. Overworking develops gluten, leading to tough cupcakes.
Check Oven Temperature: Use an oven thermometer to ensure accuracy. Many ovens run hot or cold, affecting bake time.
Fill Jam Just Before Serving: If making ahead, fill with jam shortly before serving to prevent sogginess.
Pipe Like a Pro: Chill frosted cupcakes for 15 minutes before piping to stabilize the base and reduce smudging.
Store Properly: Keep unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes should be refrigerated if filled with perishable ingredients, but bring to room temperature before serving for best texture.
Avoid Leaking Jam: Choose a thick jam or gently simmer thinner jams to reduce excess liquid before filling.

Variations and Customizations

These cupcakes are incredibly versatile. Try these creative twists to suit different tastes and occasions:

Fruit Swaps: Replace strawberry jam with raspberry, blackberry, apricot, or orange marmalade for unique flavor profiles.
Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free baking blend. Ensure cocoa powder and other ingredients are certified gluten-free.
Dairy-Free Option: Use plant-based butter and coconut milk or almond milk yogurt mixed with lemon juice as a buttermilk substitute.
Vegan Adaptation: Combine flax eggs (1 tbsp ground flax + 3 tbsp water per egg), dairy-free butter, non-dairy milk with vinegar, and vegan chocolate for a fully plant-based version.
Mini or Jumbo Size: Make mini cupcakes (reduce bake time to 10–12 minutes) or jumbo ones (increase time to 25–30 minutes).
Alcohol Infusion: Add 1 tbsp of Grand Marnier, Chambord, or Kahlúa to the batter or mix liqueur into the frosting for an adult twist.
Peppermint Surprise: Add crushed peppermint candies to the jam center for a festive holiday variation.
Nutty Crunch: Fold chopped toasted walnuts, pecans, or hazelnuts into the batter for added texture.
White Chocolate Drizzle: Melt white chocolate and drizzle over frosted cupcakes for contrast and elegance.
Layered Look: Cut cupcakes horizontally, spread jam on the bottom layer, replace the top, and frost over. Gives a visible jam seam.

Health Considerations and Nutritional Value

While Chocolate Strawberry Jam Cupcakes are undeniably indulgent, understanding their nutritional content helps with mindful enjoyment. Here’s an approximate breakdown per cupcake (based on standard recipe with chocolate buttercream):

Calories: ~380–420 kcal
Total Fat: 18–22g (mostly from butter and cocoa)
Saturated Fat: 10–12g
Cholesterol: 60–70mg
Sodium: 200–250mg
Total Carbohydrates: 55–60g
Dietary Fiber: 2–3g (from cocoa and flour)
Sugars: 38–42g (naturally high due to sugar and jam)
Protein: 4–5g

Health Notes:

Dark cocoa contains antioxidants like flavonoids, which may support heart health in moderation.
Strawberry jam provides small amounts of vitamin C and natural fruit sugars, though most commercial jams contain added sugar.
To reduce sugar, consider using reduced-sugar jam or making homemade jam with natural sweeteners like honey or maple syrup.
For lower fat, try substituting some butter with unsweetened applesauce or mashed banana (though texture will be denser).
Portion control is key—these cupcakes are rich, so savoring one slowly can be more satisfying than eating several quickly.
Best enjoyed occasionally as part of a balanced diet. Not recommended for diabetics without modification.

Ingredients

For the Chocolate Cupcakes:

1¾ cups (220g) all-purpose flour
¾ cup (75g) unsweetened cocoa powder (preferably Dutch-process)
1½ tsp baking soda
½ tsp baking powder
½ tsp salt
1¾ cups (350g) granulated sugar
½ cup (1 stick / 113g) unsalted butter, softened
2 large eggs, room temperature
2 tsp pure vanilla extract
¾ cup (180ml) buttermilk, room temperature
½ cup (120ml) hot brewed coffee or hot water

For Filling:

¼–½ cup (60–120g) thick strawberry jam (seedless preferred)

For Chocolate Frosting:

½ cup (1 stick / 113g) unsalted butter, softened
3 cups (360g) powdered sugar, sifted
½ cup (50g) unsweetened cocoa powder, sifted
¼ tsp salt
2 tsp pure vanilla extract
3–4 tbsp heavy cream or whole milk
Optional: 1–2 drops of red or pink food coloring for contrast

Directions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine. Set aside.
In a large bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy (3–4 minutes).
Add eggs one at a time, beating well after each. Mix in vanilla extract.
Reduce mixer speed to low. Add one-third of the dry ingredients, mix briefly. Pour in half the buttermilk, mix. Repeat, ending with dry ingredients. Mix only until just combined.
Stir in hot coffee or water until smooth. Batter will be thin.
Divide batter evenly into the 12 cupcake liners (about ⅔ full).
Bake 18–22 minutes, until a toothpick comes out clean.
Cool in pan 5 minutes, then transfer to wire rack to cool completely.
Once cooled, core out center of each cupcake using a small knife or teaspoon. Remove about 1-inch deep plug.
Fill each cavity with 1–2 teaspoons of strawberry jam.
Make frosting: Beat butter until creamy. Gradually add powdered sugar, cocoa, salt, and vanilla. Mix on low. Add cream one tablespoon at a time until desired consistency. Whip 2–3 minutes until fluffy.
Frost cupcakes using a piping bag or spatula. Garnish as desired.
Serve immediately or store appropriately (see tips above).

FAQ

Can I make these cupcakes ahead of time?
Yes! Bake cupcakes up to 2 days in advance and store unfrosted in an airtight container at room temperature. Frost and fill with jam the day of serving.

Can I freeze Chocolate Strawberry Jam Cupcakes?
Absolutely. Freeze unfrosted cupcakes in a single layer, then wrap individually in plastic and place in a freezer-safe container for up to 3 months. Thaw at room temperature, then frost and fill.

Why did my cupcakes sink in the middle?
Common causes include underbaking, opening the oven too early, too much leavening, or overmixing. Ensure accurate oven temperature and avoid opening the door during the first 15 minutes.

Can I use oil instead of butter?
Yes. Substitute butter with an equal amount of neutral oil (like vegetable or canola) for a moister crumb, though butter adds richer flavor.

What if I don’t have buttermilk?
Mix ¾ cup milk with 2¼ tsp lemon juice or white vinegar. Let sit 5–10 minutes until slightly curdled.

Can I bake this as a cake?
Yes. Pour batter into a greased 9-inch round cake pan and bake 30–35 minutes. Adjust cooling and filling accordingly.

Is there a way to make the jam layer more stable?
Simmer the jam with ½ tsp of chia seeds or a bit of pectin to thicken it further before filling.

Can I use milk chocolate instead of cocoa?
Not recommended for the cake, as it alters moisture and structure. However, you can use milk chocolate in the frosting for a sweeter profile.

Summary

Chocolate Strawberry Jam Cupcakes combine the deep richness of cocoa with the vibrant sweetness of strawberry jam, creating a dessert that’s both nostalgic and luxurious. Perfect for celebrations or quiet moments, they’re easy to customize and impossible to resist.