Chocolate Strawberry Jam Cupcakes

How to make Chocolate Strawberry Jam Cupcakes (Step 1, 2, 3…)

Step 1: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.

Step 3: Add oil, eggs, vanilla, and buttermilk. Mix until smooth. Gradually stir in hot water until fully combined (batter will be thin).

Step 4: Fill each cupcake liner about 2/3 full and bake for 18–20 minutes, or until a toothpick comes out clean. Let cool completely.

Step 5: Once cooled, use a small knife or cupcake corer to remove the center of each cupcake. Fill with about 1 teaspoon of strawberry jam.

Step 6: For the frosting, beat butter until creamy. Add powdered sugar, strawberry jam, vanilla, and a splash of cream. Beat until fluffy and pipeable.

Step 7: Frost cupcakes with strawberry frosting and top with fresh strawberries.

Recipe Variations and Possible Substitutions

• Jam Options: Use raspberry, cherry, or blackberry jam for a twist.
• Frosting Flavors: Try cream cheese frosting or whipped ganache instead of strawberry.
• Chocolate Boost: Add mini chocolate chips to the batter.
• Gluten-Free: Use a gluten-free 1:1 flour blend.

Storage and Reheating Tips

• Refrigeration: Store in the fridge in an airtight container for up to 4 days.
• Freezing: Freeze unfrosted, unfilled cupcakes for up to 2 months. Thaw before filling and frosting.
• Make Ahead: Cupcakes and frosting can be made a day ahead. Assemble just before serving.
• Reheating: Not necessary—serve at room temperature or slightly chilled.