Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line a muffin tray with cupcake liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk milk, vegetable oil, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix just until combined.
- Fold in the diced strawberries gently, without overmixing.
- Fill cupcake liners halfway, spoon 1 teaspoon of strawberry jam into the center of each, then cover with more batter until the liners are 2/3 full.
- Bake for 18–20 minutes, or until a toothpick inserted around the edge comes out clean.
- Let cupcakes cool completely on a wire rack.
- For the topping, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Pipe or spoon the whipped cream over each cupcake and garnish with a dab of strawberry jam or a fresh strawberry slice.
Notes
For extra richness, add chocolate chips to the batter or use flavored strawberry preserves.
