Delicious Chocolate Strawberry Jam Cupcakes

Delicious Chocolate Strawberry Jam Cupcakes are the kind of dessert that feels sweet, thoughtful, and a little bit magical from the very first bite. They look like pretty chocolate cupcakes with strawberry buttercream on top, but the real surprise is hidden inside: a soft pocket of strawberry jam tucked into the center.

These cupcakes bring together two flavors that always feel special together. Rich chocolate cake and bright strawberry jam create the same cozy feeling as chocolate-covered strawberries, only softer, fluffier, and easier to serve at a party.

The chocolate cupcake base is moist and tender, with cocoa powder, oil, buttermilk, vanilla, and hot coffee or hot water all working together to make the crumb soft and flavorful. The batter is simple, but the result tastes like something made with care.

The filling is easy, too. Strawberry jam or preserves get spooned or piped into the center of each cooled cupcake, creating a sweet little burst of berry flavor when someone takes a bite.

Then comes the strawberry buttercream. Softened butter, powdered sugar, thick strawberry puree or jam, vanilla, salt, and a little heavy cream become a frosting that is creamy, fruity, and beautiful enough to swirl high over each cupcake.

The finishing touches make them feel party-ready. Fresh strawberries, chocolate drizzle, or shaved chocolate can turn a simple cupcake into something that looks bakery-style without needing complicated decorating skills.

These cupcakes are perfect for birthdays, Valentine’s Day, baby showers, potlucks, picnics, dinner parties, or simple afternoons when chocolate and strawberries sound like the answer. They are sweet enough for celebration but familiar enough to make anytime.

What makes them especially fun is the hidden jam center. From the outside, they look like chocolate cupcakes with strawberry frosting, but inside is that bright, glossy filling that makes people pause after the first bite.

Delicious Chocolate Strawberry Jam Cupcakes are rich, soft, fruity, and joyful. They are elegant enough to impress, simple enough to make at home, and flexible enough to change with different berries, toppings, or special-diet swaps.

Why You’ll Love These Chocolate Strawberry Jam Cupcakes

These cupcakes have a classic flavor combination. Chocolate and strawberry always feel rich, sweet, and romantic.

They have a surprise inside. The strawberry jam filling makes every cupcake feel extra special.

They are easier than they look. The batter is simple, the filling is straightforward, and the frosting can be piped or spread.

They are great for celebrations. Birthdays, Valentine’s Day, potlucks, baby showers, and dinner parties are all perfect occasions.

They can be customized. Try raspberry jam, blackberry jam, dark cocoa, orange zest, cinnamon, vegan swaps, gluten-free flour, or mini cupcake size.

They can be made ahead. The cupcakes can be baked 1 to 2 days early, then filled and frosted the day you serve them.

Recipe Details

This recipe bakes at 350°F (175°C). Line a muffin tin with cupcake liners before adding the batter.

The cupcakes bake for 18 to 20 minutes. They are done when a toothpick inserted into the center comes out clean or with just a crumb or two.

The cupcake batter uses 1 cup all-purpose flour. Spoon and level it so the batter does not become too heavy.

The dry ingredients also include 1 cup granulated sugar, ½ cup unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon fine salt.

If the cocoa powder is clumpy, sift it before mixing. This helps prevent lumps in the batter.

The wet ingredients include ½ cup vegetable or canola oil, 2 large room-temperature eggs, 1 teaspoon vanilla extract, ½ cup room-temperature buttermilk, and ½ cup hot coffee or hot water.

Coffee deepens the chocolate flavor, but hot water works fine too. The coffee flavor will not stand out.

The filling uses ¾ cup strawberry jam or preserves. Seedless jam is best for the smoothest center.

Optional 1 teaspoon lemon juice can be stirred into the jam. It brightens the strawberry flavor and makes thick jam easier to pipe.

The strawberry buttercream uses 1 cup softened unsalted butter, 3 cups sifted powdered sugar, ¼ cup thick strawberry puree or jam, 1 teaspoon vanilla extract, 1 pinch fine salt, and 1 to 2 tablespoons heavy cream as needed.

Fresh strawberries should be hulled and patted dry before garnishing. Wet berries can make frosting slide.

Ingredients

For the Chocolate Cupcakes

• 1 cup all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine salt
• ½ cup vegetable or canola oil
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ cup buttermilk, room temperature
• ½ cup hot coffee or hot water

For the Strawberry Jam Filling

• ¾ cup strawberry jam or preserves
• 1 teaspoon lemon juice, optional

For the Strawberry Buttercream

• 1 cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• ¼ cup thick strawberry puree or jam
• 1 teaspoon vanilla extract
• 1 pinch fine salt
• 1 to 2 tablespoons heavy cream, as needed

For Garnish

• Fresh whole strawberries, hulled and patted dry
• Chocolate drizzle or shaved chocolate, optional

Optional Swaps, Add-Ins, and Variations

• Melted butter
• Regular milk with ½ tablespoon lemon juice
• Raspberry jam
• Blackberry jam
• Dark cocoa
• Dark chocolate chips
• Flax eggs
• Coconut oil
• Coconut milk with lemon juice
• Orange zest
• Cinnamon
• Crushed freeze-dried strawberries
• Melted chocolate
• Gluten-free flour blend with xanthan gum
• Extra powdered sugar
• Almond milk
• Mini cupcake liners

Ingredient Notes

All-purpose flour gives the cupcakes structure. Spoon and level it so the cupcakes stay tender.

Granulated sugar sweetens the chocolate cake. The amount also helps keep the crumb moist.

Unsweetened cocoa powder gives the cupcakes their chocolate flavor. Sift it if it has lumps.

Baking powder and baking soda help the cupcakes rise. They work together to make the texture light.

Fine salt balances the sweetness. Skip it only if another salted ingredient requires it, but the listed recipe uses fine salt.

Vegetable oil or canola oil keeps the cupcakes soft. Melted butter can work in a pinch, but oil gives a moist crumb.

Room-temperature eggs mix more smoothly into the batter. If you forget to take them out early, warm them in lukewarm water for 5 minutes.

Vanilla extract adds depth to the chocolate. It also rounds out the strawberry buttercream.

Buttermilk adds moisture and tenderness. If you do not have buttermilk, mix ½ tablespoon lemon juice with regular milk and wait 5 minutes.

Hot coffee deepens the chocolate flavor. Hot water works fine if you do not want to use coffee.

Strawberry jam or preserves create the hidden center. Seedless jam makes the smoothest filling.

Lemon juice is optional in the jam. It helps brighten the fruit flavor and can loosen very thick jam.

Softened butter is the base of the frosting. It should dent easily when pressed but should not be melted.

Powdered sugar should be sifted if lumpy. Smooth sugar creates smooth buttercream.

Thick strawberry puree or jam gives the buttercream its berry flavor. If using fresh berries, blend and strain them first so the puree is thick, not watery.

Optional Swaps, Variations, Add-Ins, and Serving Ideas

Classic Chocolate Strawberry Jam Cupcakes

Make the cupcakes with moist chocolate cake, strawberry jam filling, strawberry buttercream, and fresh strawberry garnish. This gives the full chocolate-berry celebration version.

Add chocolate drizzle or shaved chocolate if desired. Garnish right before serving for the freshest look.

Raspberry Jam Chocolate Cupcakes

Use raspberry jam instead of strawberry jam. Raspberry gives a brighter, more tart flavor.

This works beautifully with chocolate. Keep the strawberry buttercream or adjust the fruit flavor if desired.

Blackberry Jam Chocolate Cupcakes

Use blackberry jam for a deeper berry flavor. It gives the cupcakes a slightly more sophisticated taste.

Seedless jam is still best. The smooth center makes the cupcakes easier to eat.

Dark Chocolate Strawberry Cupcakes

Use dark cocoa instead of regular cocoa. This makes the chocolate flavor richer.

Dark cocoa pairs especially well with the strawberry filling. The cupcakes will taste deeper and more intense.

Extra Chocolate Cupcakes

Melt dark chocolate chips into the batter if you want a stronger chocolate flavor. This makes the cupcakes feel richer.

Keep the batter smooth and do not overmix. The jam center will still shine.

Orange Chocolate Strawberry Cupcakes

Add 1 teaspoon orange zest to the batter. Orange makes the chocolate taste brighter.

This variation feels special for holidays or celebrations. Keep the filling simple.

Cinnamon Chocolate Strawberry Cupcakes

Add a tiny bit of cinnamon to the dry ingredients. It brings warmth to the chocolate.

Do not add too much. The cinnamon should be subtle.

Freeze-Dried Strawberry Buttercream

Mix crushed freeze-dried strawberries into the buttercream. This gives extra berry punch.

Keep the frosting texture smooth enough to pipe. Add cream only as needed.

Chocolate Marble Buttercream

Swirl melted chocolate into the strawberry buttercream. This creates a marbled look.

Do not overmix after adding the chocolate. The swirl should stay visible.

Vegan Direction

Use flax eggs made with 1 tablespoon ground flax plus 3 tablespoons water per egg. Use coconut oil instead of butter.

Use coconut milk with lemon juice for the buttermilk. The texture can still come out surprisingly well.

Gluten-Free Direction

Use a 1:1 gluten-free flour blend with xanthan gum already added. The texture may vary slightly by brand.

Bake until a toothpick comes out clean or with a crumb or two. Avoid overbaking.

Lower-Sugar Cupcake Direction

Reduce the cupcake sugar to ¾ cup if desired. The cupcakes will still be delicious.

The jam and buttercream add sweetness. Keep the frosting balanced.

Mini Chocolate Strawberry Cupcakes

Make mini cupcakes for parties. Reduce baking time to 12 to 14 minutes.

Use smaller amounts of jam and frosting. Mini cupcakes are perfect for bite-size dessert tables.

Chocolate-Covered Strawberry Style

Top each cupcake with a fresh strawberry and chocolate drizzle. This makes the cupcakes look like a cupcake version of chocolate-covered strawberries.

Pat the strawberries dry before placing them on the frosting. Wet berries can cause sliding.

Why This Recipe Works

This recipe works because the cupcake batter is moist and chocolate-forward. Oil, buttermilk, eggs, and hot coffee or water all help create a soft crumb.

The hot liquid thins the batter and helps bloom the cocoa flavor. This makes the chocolate taste deeper.

The jam filling adds surprise and moisture. It gives a bright strawberry center without adding complicated steps.

The buttercream uses thick strawberry puree or jam. This adds fruit flavor without making the frosting too thin.

A pinch of salt in the frosting balances the sweetness. It keeps the buttercream from tasting flat.

Cooling the cupcakes completely before filling and frosting is essential. Warm cupcakes can melt the buttercream.

Patting fresh strawberries dry keeps the garnish neat. Wet fruit can make frosting slide or weep.

The recipe also works because it offers contrast. Chocolate cake, jammy center, creamy frosting, and fresh garnish all bring different textures and flavors.

Directions

Step 1: Preheat the Oven

Preheat the oven to 350°F (175°C). Let it fully heat while you make the batter.

Cupcakes bake best in a properly heated oven. This helps them rise evenly.

Step 2: Line the Muffin Tin

Line a muffin tin with cupcake liners. Parchment liners peel off nicely if you have them.

Set the pan aside while you mix the batter. Make sure each cup has a liner.

Step 3: Mix the Dry Ingredients

In a large bowl, whisk together 1 cup all-purpose flour, 1 cup granulated sugar, ½ cup unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon fine salt.

Break up any cocoa lumps now. This helps prevent overmixing later.

Step 4: Add the Oil, Eggs, Vanilla, and Buttermilk

Add ½ cup vegetable or canola oil, 2 large room-temperature eggs, 1 teaspoon vanilla extract, and ½ cup room-temperature buttermilk to the dry mixture.

Mix just until combined. The batter may look thick at this stage, and that is fine.

Step 5: Add the Hot Coffee or Hot Water

Pour in ½ cup hot coffee or hot water. Stir until the batter becomes smooth.

The batter will thin out and smell deeply chocolatey. Stir carefully because the liquid is hot.

Step 6: Avoid Overmixing

Stop mixing once the batter is smooth and combined. Do not beat it longer than needed.

Overmixing can make cupcakes tough. A gentle hand keeps them soft.

Step 7: Fill the Cupcake Liners

Divide the batter evenly among the liners. Fill each about two-thirds full.

An ice cream scoop makes this easier and less messy. It also helps keep the cupcakes the same size.

Step 8: Bake the Cupcakes

Bake for 18 to 20 minutes. Check the cupcakes with a toothpick.

They are done when the toothpick comes out clean or with just a crumb or two. Do not overbake.

Step 9: Cool in the Pan

Let the cupcakes cool in the muffin tin for 5 minutes. This helps them set.

After 5 minutes, move them to a wire rack. Let them cool completely for about 1 hour.

Step 10: Prepare the Jam Filling

Stir ¾ cup strawberry jam or preserves. If it is very thick, mix in 1 teaspoon lemon juice.

The jam should be easy to spoon or pipe. Do not make it runny.

Step 11: Core the Cupcakes

Once the cupcakes are completely cool, use a small knife or cupcake corer to remove a small portion from the center of each cupcake. Go about halfway down.

Do not cut all the way through. You are making a small pocket for the jam.

Step 12: Fill with Strawberry Jam

Add about 1 teaspoon jam to each cupcake center. Do not overfill.

Too much jam can spill out when the cupcake is eaten. Keep the filling tucked neatly inside.

Step 13: Beat the Butter

Place 1 cup softened unsalted butter in a large bowl. Beat until creamy, about 2 minutes.

Scrape down the bowl as needed. Smooth butter is the base for smooth frosting.

Step 14: Add the Powdered Sugar

Gradually add 3 cups sifted powdered sugar, about ½ cup at a time. Mix well between additions.

The frosting may look dry at first. Keep mixing until it starts coming together.

Step 15: Add Strawberry, Vanilla, and Salt

Add ¼ cup thick strawberry puree or jam, 1 teaspoon vanilla extract, and 1 pinch fine salt. Beat for 2 to 3 minutes until fluffy.

If the buttercream is too thick, add heavy cream 1 teaspoon at a time. If it is too thin, add more powdered sugar.

Step 16: Frost the Cupcakes

Pipe or spread the strawberry buttercream over the filled cupcakes. A large star tip makes pretty swirls, but a knife also works.

Make sure the cupcakes are cool before frosting. Warm cupcakes will melt the buttercream.

Step 17: Garnish the Cupcakes

Top each cupcake with a fresh hulled strawberry that has been patted dry. Add chocolate drizzle or shaved chocolate if desired.

Add the fresh strawberry garnish right before serving. This keeps the berries looking fresh.

Step 18: Serve or Store

Serve the cupcakes once filled, frosted, and garnished. Store extras in an airtight container.

They can sit at room temperature for up to 2 days or refrigerate for up to 5 days. Let chilled cupcakes sit at room temperature for about 30 minutes before serving.

Serving Ideas

Serve these cupcakes for birthdays when you want something more exciting than plain cake. The jam center makes them feel special.

They are perfect for Valentine’s Day. Chocolate, strawberry, and a fresh berry on top create a romantic dessert.

Bring them to baby showers or potlucks. The surprise filling makes them memorable.

Serve them at summer picnics if they can be kept cool. Add the fresh strawberry garnish right before serving.

Cut them in half for parties if you want smaller servings. This also shows off the jam center.

Serve with coffee or tea for an afternoon dessert. The strawberry buttercream makes each bite feel bright.

Add chocolate drizzle for a bakery-style finish. Shaved chocolate also looks pretty.

Use mini cupcake size for dessert tables. They are easy for guests to grab.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. Keep them covered so the cake stays moist.

If your kitchen is warm, refrigerate them. The frosting will hold better in cooler storage.

Refrigerated cupcakes keep for up to 5 days. Let them sit at room temperature for about 30 minutes before serving.

Cold buttercream tastes firmer and less creamy. Room temperature brings back the best texture.

If using fresh strawberry garnish, add the berries right before serving when possible. This keeps them from getting soggy.

Store cupcakes without garnish for the neatest make-ahead result. Add fruit and chocolate drizzle later.

Do not leave uncovered cupcakes out for long. The cake can dry and the frosting can crust.

Freezing

These cupcakes can be frozen for up to 1 month. Wrap them well so they stay protected.

The jam-filled centers help them freeze nicely. Thaw overnight in the refrigerator.

For the neatest result, freeze cupcakes before adding fresh strawberries. Add the garnish after thawing.

You can also freeze unfrosted cupcakes. Fill and frost after thawing.

If freezing frosted cupcakes, freeze until firm first, then wrap carefully. This helps protect the frosting.

Thaw in the refrigerator overnight. Let them come to room temperature before serving.

Chocolate drizzle can be added after thawing. Fresh finishing touches always look better.

Make-Ahead

Bake the cupcakes 1 to 2 days early if needed. Store them airtight at room temperature.

Fill and frost the cupcakes the day you plan to serve them. This gives the freshest look.

You can make the jam filling ready ahead by stirring it smooth. Add lemon juice only if needed.

The buttercream can be adjusted right before decorating. If it becomes too firm, beat it again with a little cream.

Fresh strawberries should be added right before serving. Pat them dry first.

For parties, assemble everything except the fresh strawberry garnish ahead of time. Add the berries at the last moment.

The flavors can improve after a little rest. Just keep the cupcakes protected from drying out.

Helpful Notes for Best Results

Do not overmix the cupcake batter. Stir only until combined and smooth.

Use room-temperature eggs and buttermilk. They blend better into the batter.

If you do not have buttermilk, mix ½ tablespoon lemon juice with regular milk and wait 5 minutes. Then use as directed.

Use hot coffee for deeper chocolate flavor or hot water if preferred. You will not taste coffee.

Let cupcakes cool completely before filling and frosting. Warm cupcakes can melt the frosting.

Use thick strawberry puree or jam for the buttercream. Thin puree can make the frosting runny.

If the buttercream is too runny, chill it for 15 minutes and beat again. You can also add 1 to 2 tablespoons more powdered sugar.

If the jam filling is too thin, mix in 1 teaspoon powdered sugar. This helps thicken it.

Variations

Classic Chocolate Strawberry Jam Cupcakes

Make the cupcakes with moist chocolate cake, strawberry jam filling, strawberry buttercream, fresh strawberries, and optional chocolate drizzle. This gives the full celebration version.

Cool completely before filling and frosting. Garnish right before serving.

Raspberry Chocolate Jam Cupcakes

Use raspberry jam instead of strawberry jam. The flavor is more tart.

This pairs beautifully with chocolate. Keep the same buttercream or adjust the berry element.

Blackberry Chocolate Jam Cupcakes

Use blackberry jam for a deeper fruit flavor. Seedless preserves are best.

This version feels a little more grown-up. Chocolate drizzle works nicely on top.

Dark Cocoa Strawberry Cupcakes

Use dark cocoa for a richer chocolate flavor. The cake will taste deeper.

This is a great option for chocolate lovers. Keep the jam filling bright.

Dark Chocolate Batter Boost

Melt dark chocolate chips into the batter for extra richness. This makes the cupcakes more intense.

Keep the batter smooth. Do not overmix.

Orange Chocolate Strawberry Cupcakes

Add 1 teaspoon orange zest to the batter. It brightens the chocolate.

This is a lovely variation for special occasions. The strawberry still works well.

Cinnamon Chocolate Strawberry Cupcakes

Add a small amount of cinnamon to the dry ingredients. It gives the chocolate warmth.

Use only a little. The cinnamon should not overpower the strawberry.

Freeze-Dried Strawberry Buttercream

Mix crushed freeze-dried strawberries into the buttercream. This adds stronger berry flavor.

Adjust cream as needed for piping texture. The frosting should stay thick.

Chocolate Swirl Strawberry Buttercream

Swirl melted chocolate into the finished buttercream. This creates a marbled look.

Do not overmix. Keep the swirl visible.

Vegan Chocolate Strawberry Cupcakes

Use flax eggs, coconut oil instead of butter, and coconut milk with lemon juice in place of buttermilk. The texture can still turn out well.

Use compatible frosting ingredients as needed. Keep the strawberry filling thick.

Gluten-Free Chocolate Strawberry Cupcakes

Use a 1:1 gluten-free flour blend with xanthan gum. The method stays the same.

Texture may vary slightly. Bake until the toothpick test shows no wet batter.

Lower-Sugar Chocolate Cupcakes

Reduce the sugar in the cupcakes to ¾ cup if desired. The jam and buttercream still add sweetness.

The cupcake texture may change slightly. Do not reduce the jam filling unless you prefer less filling.

Mini Chocolate Strawberry Cupcakes

Use a mini muffin tin and mini liners. Bake for 12 to 14 minutes.

Use smaller amounts of filling and frosting. These are great for parties.

Troubleshooting

The Cupcakes Are Dry

They may have baked too long. Check at 18 minutes and remove when a toothpick has clean crumbs.

Do not overmix the batter. Overmixing can also make cupcakes tough.

The Cupcakes Sank

The batter may have been overmixed, or the cupcakes may have needed a little more baking time. Make sure there is no wet batter in the center.

Avoid opening the oven too often. Let them bake steadily.

The Cupcakes Domed Too Much

Try lowering the oven temperature to 325°F and baking a few minutes longer next time. This can help create flatter tops.

Flatter tops are easier to decorate. The flavor will still be good either way.

The Buttercream Is Too Runny

Chill it for 15 minutes, then beat again. You can also add more powdered sugar.

Add powdered sugar slowly. Too much can make the frosting overly sweet.

The Buttercream Split

Keep beating because it may come back together. If not, add 1 to 2 tablespoons more powdered sugar.

Chilling the bowl for 10 minutes before re-beating can also help. Then mix until smooth.

The Buttercream Is Too Thick

Add heavy cream 1 teaspoon at a time. Beat after each addition.

Stop when it reaches piping consistency. It should hold shape but spread smoothly.

The Jam Filling Is Too Thin

Mix in 1 teaspoon powdered sugar to thicken it. Stir until smooth.

Do not overfill the cupcakes. Thin jam can spill out.

The Jam Filling Is Too Thick

Add the optional 1 teaspoon lemon juice. This helps loosen and brighten it.

Stir until pipeable. It should not be watery.

The Fresh Strawberries Slid Off

The berries may have been wet. Hull and pat them dry before garnishing.

Add them right before serving. Fresh fruit releases moisture over time.

The Cupcakes Taste Too Sweet

Use dark chocolate drizzle or dark cocoa next time. You can also reduce the cupcake sugar to ¾ cup.

Serve smaller portions at parties. These cupcakes are rich.

Frequently Asked Questions

Can I use frozen strawberries for the buttercream?

Yes, thaw them completely first. Then pat them very dry before blending.

Too much liquid can make the frosting runny. Use a thick puree.

What should I do if my buttercream split?

Keep beating because it may come back together. If it does not, add 1 to 2 tablespoons more powdered sugar.

You can also chill the bowl for 10 minutes before beating again. This helps firm the buttercream.

Can I make these without coffee?

Yes, hot water works fine. Coffee deepens the chocolate flavor, but the cupcakes will still be delicious with water.

You will not taste coffee if you use it. It simply supports the chocolate.

How do I know when the cupcakes are done?

Use the toothpick test. A toothpick inserted in the center should come out clean or with a few moist crumbs.

There should be no wet batter. The cupcakes should also spring back lightly when touched.

Can I prep these ahead?

Yes, bake the cupcakes 1 to 2 days early and store them airtight at room temperature. Fill and frost them the day of serving.

The flavors can improve as they rest. Add fresh strawberry garnish right before serving.

Can I use a different jam?

Yes, raspberry jam and blackberry jam both work. Raspberry gives tartness, while blackberry tastes deeper.

Seedless jam is best for the smoothest filling. Keep the amount the same.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend with xanthan gum. The texture may vary slightly.

Bake until the toothpick test is right. Avoid overbaking.

Can I make mini cupcakes?

Yes, make them as mini cupcakes and reduce baking time to 12 to 14 minutes. Use smaller amounts of filling and frosting.

Mini cupcakes are great for parties. They are bite-size and easy to share.

Why This Recipe Works So Well

Delicious Chocolate Strawberry Jam Cupcakes work because each part brings a different kind of sweetness. The chocolate cake is rich, the jam filling is bright, and the buttercream is creamy and fruity.

The hot coffee or hot water helps the cocoa bloom. This makes the chocolate flavor deeper.

Oil keeps the crumb soft and moist. Buttermilk adds tenderness and a little tang.

The strawberry jam center makes the cupcakes feel special without complicated pastry work. A small pocket is enough to create a surprise.

The buttercream uses thick strawberry puree or jam so it has real berry flavor. Heavy cream adjusts the texture for spreading or piping.

The salt in the frosting matters because it balances the powdered sugar. It keeps the buttercream from tasting one-dimensional.

Fresh strawberries and chocolate garnish make the cupcakes look finished. Adding them right before serving keeps everything fresh.

The recipe also works because it can be prepared in stages. Bake the cupcakes ahead, fill and frost later, then garnish before serving.

Most of all, these cupcakes work because chocolate and strawberry bring instant celebration energy. They are pretty, flavorful, and fun to share.

Final Thoughts

Delicious Chocolate Strawberry Jam Cupcakes are made with moist chocolate cupcakes, a strawberry jam center, strawberry buttercream, and a fresh berry garnish. They bake at 350°F for 18 to 20 minutes, cool completely, then get filled, frosted, and decorated with optional chocolate drizzle or shaved chocolate.

Serve them for birthdays, Valentine’s Day, baby showers, potlucks, picnics, dinner parties, or any day that needs a chocolate-strawberry dessert. With their 2-day room-temperature storage, 5-day refrigerator storage, 1-month freezer option, make-ahead flexibility, and variations like raspberry jam, blackberry jam, dark cocoa, orange zest, cinnamon, freeze-dried strawberry buttercream, chocolate swirl frosting, vegan swaps, gluten-free flour, lower sugar, and mini cupcake size, these cupcakes are a beautiful little dessert worth baking whenever you want something sweet with a hidden surprise.

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Chocolate Strawberry Jam Cupcakes

Moist, rich, fruity, and finished with creamy strawberry buttercream, these Chocolate Strawberry Jam Cupcakes pair soft chocolate cupcakes with a sweet strawberry jam center. A swirl of strawberry buttercream, fresh strawberries, and optional chocolate drizzle make them beautiful enough for parties, birthdays, Valentine’s Day, or any dessert table.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Course: Cupcakes, Dessert
• Cuisine: American
• Servings: 12 cupcakes

Equipment

• muffin tin
• Piping bag

Ingredients

For Garnish

• chocolate drizzle or shaved chocolate optional
• Fresh whole strawberries hulled and dried

For the Strawberry Buttercream

• 1-2 tablespoons heavy cream as needed to adjust consistency
• 1 pinch fine salt
• 1 teaspoon vanilla extract
• ¼ cup thick strawberry puree or strawberry jam not too runny
• 3 cups powdered sugar sifted
• 1 cup unsalted butter softened

For the Strawberry Jam Filling

• 1 teaspoon lemon juice optional, brightens flavor
• ¾ cup strawberry jam or preserves seedless preferred

For the Chocolate Cupcakes

• ½ cup hot coffee or hot water
• ½ cup buttermilk room temperature
• 1 teaspoon vanilla extract
• 2 large eggs room temperature
• ½ cup vegetable oil or canola oil
• ½ teaspoon fine salt
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ½ cup unsweetened cocoa powder sifted
• 1 cup granulated sugar
• 1 cup all-purpose flour

Instructions

Step 1: Prepare the Oven and Muffin Tin

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners so the batter is ready to portion as soon as it is mixed.

Let the oven heat fully while you prepare the chocolate cupcake batter. This helps the cupcakes bake evenly once they go into the oven.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, sifted unsweetened cocoa powder, baking powder, baking soda, and fine salt. Stir until the cocoa and leavening are evenly distributed.

Sifting the cocoa powder helps it blend more smoothly into the batter. The dry mixture should look even before the wet ingredients are added.

Step 3: Add the Wet Ingredients

Add the vegetable oil or canola oil, room-temperature eggs, vanilla extract, and room-temperature buttermilk. Mix until combined.

The batter will start to come together into a chocolate base. Stir just until the wet ingredients are worked into the dry ingredients.

Step 4: Add the Hot Coffee or Water

Pour in the hot coffee or hot water and stir until the batter is smooth. Mix carefully so the liquid blends fully into the chocolate batter.

Either hot coffee or hot water can be used as listed. The finished batter should look smooth and pourable before it is divided into the liners.

Step 5: Fill and Bake the Cupcakes

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Try to keep the portions similar so all 12 cupcakes bake evenly.

Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the oven once the centers test clean.

Step 6: Cool Completely

Let the cupcakes cool completely on a wire rack. Do not fill or frost them while they are warm.

Cooling fully helps the strawberry jam stay in the center and keeps the buttercream from melting. The cupcakes should be completely cool before the next step.

Step 7: Add the Strawberry Jam Filling

Once the cupcakes are cooled, use a small knife or cupcake corer to remove a small portion from the center of each cupcake. Fill each hole with strawberry jam or preserves.

If desired, mix the strawberry jam with lemon juice for a brighter flavor before filling. Seedless jam or preserves are preferred as listed.

Step 8: Make the Strawberry Buttercream

To make the buttercream, beat the softened unsalted butter until creamy. Gradually add the sifted powdered sugar, then mix in the thick strawberry puree or strawberry jam, vanilla extract, and fine salt.

Adjust the consistency with 1-2 tablespoons heavy cream if needed. The buttercream should be smooth enough to pipe or spread, but not too runny.

Step 9: Frost the Cupcakes

Pipe or spread the strawberry buttercream onto the filled cupcakes. Use a piping bag if you want a more decorated finish.

Cover each cupcake generously so the strawberry buttercream sits over the chocolate cupcake and jam filling. Keep the frosting even across all 12 cupcakes.

Step 10: Garnish and Serve

Garnish with fresh whole strawberries that have been hulled and dried. Add optional chocolate drizzle or shaved chocolate if desired.

Serve once the cupcakes are filled, frosted, and decorated. Each cupcake should have a chocolate base, strawberry jam center, strawberry buttercream topping, and fresh garnish.

Notes

• Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Serving Suggestions

Serve Chocolate Strawberry Jam Cupcakes after they are fully cooled, filled, frosted, and garnished. The moist chocolate cupcake, strawberry jam center, strawberry buttercream, fresh strawberry garnish, and optional chocolate drizzle create a rich fruit-and-chocolate dessert.

These cupcakes are a good fit for birthdays, Valentine’s Day, bridal showers, holiday dessert trays, or any occasion where chocolate and strawberry flavors feel special. Since the recipe makes 12 cupcakes, they are easy to arrange on a cupcake stand or dessert platter.

For the cleanest presentation, dry the hulled strawberries before placing them on the buttercream. Add the chocolate drizzle or shaved chocolate after frosting if you want an extra decorative finish.

Storage

How to Store

Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.

Cupcake Tip

Fill each cupcake liner about two-thirds full. This gives the batter room to rise while keeping the cupcakes evenly shaped.

Filling Tip

Use ¾ cup strawberry jam or preserves, with seedless preferred. Mix in the optional lemon juice if you want a brighter flavor.

Buttercream Tip

Use thick strawberry puree or strawberry jam that is not too runny. Adjust the buttercream with 1-2 tablespoons heavy cream only as needed.

Garnish Tip

Use fresh whole strawberries that are hulled and dried. Drying them helps keep the buttercream from getting watery.

Baking Tip

Bake at 350°F (175°C) for 18-20 minutes. The cupcakes are done when a toothpick inserted in the center comes out clean.