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Close-up of a chocolate cupcake bitten into, revealing a gooey strawberry jam filling, topped with pink frosting, a rich chocolate drizzle, and a fresh whole strawberry.

Chocolate Strawberry Jam Cupcakes

Moist chocolate cupcakes filled with strawberry jam, fresh strawberries, and topped with vanilla whipped cream. A rich and fruity treat!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 285

Ingredients
  

Cupcakes
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries diced
  • 1/2 cup strawberry jam
Whipped Cream Topping
  • 1 cup heavy cream
  • 3 tbsp powdered sugar
  • 1/2 tsp vanilla extract

Equipment

  • Muffin Tray
  • Cupcake Liners
  • Mixing bowls
  • Hand Mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line a muffin tray with cupcake liners.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, whisk milk, vegetable oil, egg, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and mix just until combined.
  5. Fold in the diced strawberries gently, without overmixing.
  6. 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.
  7. Bake for 18–20 minutes, or until a toothpick inserted around the edge comes out clean.
  8. Let cupcakes cool completely on a wire rack.
  9. For the topping, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  10. 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.