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Chocolate Strawberry Jam Cupcakes

Chocolate Strawberry Jam Cupcakes

Chocolate Strawberry Jam Cupcakes combine rich chocolate flavor with a sweet strawberry jam surprise, resulting in soft, moist cupcakes perfect for any occasion. This easy-to-make recipe balances indulgence and fruitiness for a delightful treat that’s sure to impress.

  • Total Time: 35 minutes
  • Yield: 12 cupcakes 1x

Ingredients

Scale

Dry Ingredients

  • 1 cup All-Purpose Flour
  • 1/3 cup Cocoa Powder (sifted)
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt

Wet Ingredients

  • 1/2 cup Unsalted Butter, softened
  • 3/4 cup Sugar
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Milk

Other

  • Strawberry Jam (about 12 teaspoons, one per cupcake)
  • Chocolate Chips (optional, 1/4 cup)

Instructions

  1. Prepare Your Ingredients: Gather all ingredients and preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners to prevent sticking and ease cleanup.
  2. Mix the Dry Ingredients: In a bowl, whisk together the flour, sifted cocoa powder, baking powder, baking soda, and salt until evenly combined.
  3. Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter with sugar until light and fluffy, creating an airy texture to help the cupcakes rise.
  4. Add Eggs and Vanilla: Beat in eggs one at a time, mixing thoroughly after each addition, then add the vanilla extract to enhance flavor complexity.
  5. Combine Wet and Dry Mixes Alternately with Milk: Gradually add the dry ingredients alternately with milk to the butter mixture, starting and ending with the dry ingredients, stirring gently to keep the batter light.
  6. Fill Cupcake Liners with Batter: Spoon batter halfway into each cupcake liner, place a teaspoon of strawberry jam in the center, and then cover lightly with more batter to seal the jam inside.
  7. Bake and Cool: Bake for 18-22 minutes or until a toothpick inserted into the cupcake comes out clean (except at the jam). Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use room temperature ingredients for uniform batter texture.
  • Do not overmix batter to avoid dense cupcakes.
  • Place jam carefully in the center to prevent leaking during baking.
  • Check oven temperature with a thermometer for accurate baking.
  • Cool cupcakes completely before frosting to prevent melting.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Can be adapted to Gluten-Free and Dairy-Free

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 220 kcal
  • Sugar: 20 g
  • Sodium: 150 mg
  • Fat: 10 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 50 mg

Keywords: chocolate cupcakes, strawberry jam, chocolate strawberry cupcakes, easy cupcake recipe, moist cupcakes