Chocolate Strawberry Jam Cupcakes Recipe

Oh, hello there! Today I’m bringing you a sweet treat that is going to absolutely light up your day—a batch of Chocolate Strawberry Jam Cupcakes. Trust me, these aren’t just any cupcakes; they’re soft, chocolatey pockets of pure joy with a luscious, fruity surprise waiting right in the center. The contrast between the rich, dark chocolate cake and the bright, sweet strawberry jam filling is truly a game-changer. Plus, they’re topped with a cloud of light, fresh whipped cream. Get ready to fall in love!

Why You’ll Love This Recipe

• Hidden Treasure Center: The secret pocket of gooey strawberry jam baked right inside is the most delightful surprise. Every bite is an explosion of chocolate and fruity flavor!
• Perfectly Balanced Flavors: The slight bitterness of the cocoa pairs magically with the sweet, tartness of the strawberries. It’s truly a match made in dessert heaven.
• Simple but Impressive: These look like they came straight from a fancy bakery, but they’re incredibly straightforward to whip up. You’ll feel like a baking superstar!

Ingredients

All you need for these beautiful cupcakes are simple pantry staples and about 40 minutes of your time! Yes, it’s that easy. But first, gather up these ingredients:

• All-Purpose Flour: This forms the structure and body of our moist cupcake base.
• Granulated Sugar: Sweetens the batter and helps keep the cupcakes tender.
• Unsweetened Cocoa Powder: This gives us that deep, rich, classic chocolate flavor we crave.
• Baking Soda & Baking Powder: The dynamic duo! These help the cupcakes rise up tall and stay perfectly fluffy.
• Salt: Just a pinch to balance out the sweetness and intensify the chocolate flavor.
• Milk: Adds necessary moisture and richness to the batter.
• Vegetable Oil: This is the secret to super-moist, tender chocolate cupcakes that stay soft for days.
• Large Egg: Acts as a binder and helps provide structure and richness.
• Vanilla Extract (for the cake): Enhances all the other flavors and adds that essential warmth.
• Strawberry Jam: This is our hidden gem! Spoon a little into the center for a surprise gooey filling.
• Fresh Strawberries (diced): Folding these into the batter adds pops of fresh fruitiness and extra moisture.
• Heavy Cream: The base for our light, dreamy, homemade whipped cream topping.
• Powdered Sugar: Sweetens the topping and helps stabilize the cream.
• Vanilla Extract (for the topping): Adds a beautiful aromatic note to the whipped cream.

Note: The exact measurements for all these ingredients can be found in the handy recipe card located right below this article!

How to Make the Chocolate Strawberry Jam Cupcakes

This process is super fun and easy—let’s get baking!

Step 1: Prep and Mix the Dry Ingredients

Preheat your oven to $350^\circ\text{F}$ ($175^\circ\text{C}$) and line a standard muffin tray with paper liners. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Make sure everything is well combined and lump-free!

Step 2: Combine the Wet Ingredients

In a separate bowl, whisk together the milk, vegetable oil, egg, and the first measurement of vanilla extract until everything is smooth and perfectly blended.

Step 3: Finish the Batter

Pour the wet mixture right into the dry ingredients. Use a spatula or whisk and mix just until everything is combined. Remember, the key to tender cupcakes is not to overmix!

Step 4: Fold in the Fresh Fruit

Gently fold in the diced fresh strawberries. We want those little gems distributed evenly, but be gentle so the batter stays light.

Step 5: Fill and Jam It Up!

Fill each cupcake liner halfway with batter. Now for the best part: spoon about 1 teaspoon of strawberry jam right into the center of the batter in each cup. Then, cover the jam center with a little more batter until the liners are about two-thirds full.

Step 6: Bake and Cool

Bake for 18–20 minutes. Use the toothpick test near the edge of the cupcake—it should come out clean. Once baked, let them cool in the tray for a couple of minutes before transferring them to a wire rack to cool completely. Patience is a virtue here! The cupcakes must be cool before you add the topping.

Step 7: Whip Up the Topping

While the cupcakes are cooling, get started on your dreamy whipped cream. Beat the heavy cream, powdered sugar, and the second measurement of vanilla extract together until beautiful, stiff peaks form.

Step 8: Top and Garnish

Pipe the whipped cream onto the cooled cupcakes—or just spoon it on for a rustic look! Finish each one with a tiny dab of jam or a gorgeous fresh strawberry slice. Voilà!

Pro Tips for Making the Recipe

• Don’t Skimp on the Jam: Make sure your jam is thick and good quality. Putting a dollop right in the center gives you that perfect, gooey, surprise middle.
• Use Room Temperature Wet Ingredients: Milk and eggs that are at room temperature mix better with the other ingredients, leading to a smoother batter and a better final texture.
• Fill the Liners Correctly: Only fill the liners two-thirds full! This prevents them from spilling over and gives you that perfect, domed top for frosting.
• The Cooling Rule: Seriously, wait until the cupcakes are completely cool before topping them with whipped cream. Otherwise, it will melt right off!

How to Serve

These cupcakes are already a perfect showstopper on their own, but here are a few ways to serve or pair them:

• A Simple Treat: Serve them fresh with a cup of hot coffee or tea—it’s the ideal afternoon pick-me-up.
• Dessert Bar Star: They make a wonderful addition to any dessert table alongside chocolate chip cookies or lemon bars.
• Elevate the Garnish: Instead of a simple strawberry slice, try dusting the whipped cream with a light sprinkle of cocoa powder or mini chocolate shavings.

Make Ahead and Storage

Storing Leftovers

Because of the whipped cream topping, these are best stored in an airtight container in the refrigerator for up to 2–3 days.

Freezing

You can freeze the unfrosted chocolate cupcakes! Once completely cooled, place them in a freezer-safe bag or container for up to 3 months. Thaw them overnight in the refrigerator before adding the fresh whipped cream topping.

Reheating

No reheating is necessary! These are meant to be enjoyed chilled or at room temperature (if unfrosted).

FAQs

Can I use frozen strawberries instead of fresh?

While you can technically use frozen strawberries, I recommend sticking with fresh. Frozen berries hold more moisture and can sometimes make the cupcake batter slightly heavy or wet, which can change the final texture. If you must use frozen, make sure they are completely thawed and patted very dry before folding them into the batter.

How do I know when the cupcakes are done baking?

The best way to check is by inserting a clean toothpick into the cake portion (make sure to avoid the gooey jam center!). If the toothpick comes out clean or with just a few dry crumbs attached, they are ready to come out of the oven. If it comes out wet, bake for another 2–3 minutes and test again.

Can I make a different kind of topping instead of whipped cream?

Absolutely! While the light whipped cream provides a beautiful contrast to the rich cake and jam, you could certainly use a classic chocolate buttercream frosting or a strawberry cream cheese frosting for an extra decadent treat! Just be mindful that those frostings are much heavier than the light whipped cream.

Why did the jam sink to the bottom of the cupcake?

This usually happens if the batter is too thin or if the jam dollop is too heavy or large. Ensure you only use 1 teaspoon of jam per cup and that you cover it completely with the batter. Also, make sure you don’t overmix the batter, as a thin batter will struggle to hold the jam in the middle.