Chocolate Strawberry Cupcakes with Jam Filling

Step-by-step instructions

Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the milk, vegetable oil, eggs, and vanilla extract, then mix until well combined.
Gradually stir in the hot water or hot coffee until the batter is smooth.
Fill each cupcake liner about two-thirds full with the batter, and bake for 18–22 minutes. Let them cool in the pan for 5 minutes before transferring to a wire rack.
Once completely cooled, use a cupcake corer or a knife to remove a small section from the center of each cupcake. Fill with approximately 1 teaspoon of strawberry jam and replace the top piece.
For the frosting, beat the softened butter until light and creamy. Add the strawberry jam and mix until smooth.
Gradually add powdered sugar, mixing on low speed, then beat on high until fluffy.
Incorporate cream or milk a tablespoon at a time until you achieve a spreadable consistency. If using, mix in the pink food coloring to brighten up your frosting.
Frost the cupcakes and garnish with halved strawberries or a drizzle of chocolate.

Best ways to enjoy it

These Chocolate Strawberry Cupcakes are versatile! They can be enjoyed plain for a simple snack or dressed up for a party. Pair them with a scoop of vanilla ice cream for an indulgent dessert, or serve them alongside a hot cup of coffee during afternoon tea. If you’re feeling adventurous, drizzle some melted chocolate or top them with sprinkles for added flair.

Storage and reheating tips

To keep your Chocolate Strawberry Cupcakes fresh, store them in an airtight container at room temperature for up to 3 days. If you’d like to extend their life, you can refrigerate them for up to a week. Reheating them isn’t typically necessary, but if you wish to have them warm, just pop them in the microwave for a few seconds. Always remember to check for any leftovers with frosting or jam, as they may require refrigeration.

Helpful cooking tips

Use Quality Ingredients: Opt for high-quality cocoa and strawberry jam for the best flavor.
Egg Temperature: For a fluffier cupcake, ensure your eggs are at room temperature before mixing.
Hot Coffee Tip: If using coffee, it enhances the chocolate flavor without making the cupcakes taste like coffee—just a secret chef tip!

Creative twists

Feeling adventurous? Here are a few variations you might enjoy:

Different Frosting Flavors: Try substituting the strawberry jam with raspberry or blueberry for a fruity twist in the frosting.
Gluten-Free Version: Swap out the all-purpose flour for a 1:1 gluten-free flour blend.
Vegan Option: Use plant-based milk, oil, and eggs (like flaxseed meal) for a dairy-free twist while keeping them deliciously moist.

FAQs

How long does it take to prepare these cupcakes?

Total preparation time is about 30 minutes, with an additional 18-22 minutes for baking.

Can I use a different flavor of jam?

Absolutely! Feel free to swap the strawberry jam for raspberry, apricot, or even a chocolate ganache for a different flavor experience.

How do I store leftover cupcakes safely?

Place them in an airtight container to prevent them from drying out. If they have frosting, refrigerate as needed, but they can sit at room temperature for a day or two.