Chocolate Strawberry Jam Cupcakes

Table of Contents

A Little Jar of Sunshine: My Chocolate Strawberry Jam Cupcakes

There’s a certain kind of magic that happens when you combine chocolate and strawberry. It’s a classic for a reason, but for me, it’s more than just a flavor pairing—it’s a memory. This recipe was born on a rainy Sunday, the kind that begs for a warm, fragrant kitchen. I was staring at a half-empty jar of homemade strawberry jam, a gift from a friend, and a deep craving for something decadently chocolatey struck. The result? These Chocolate Strawberry Jam Cupcakes. As they baked, the scent of rich cocoa swirled with the sweet, fruity aroma of jam, creating a perfume that felt like a hug. The first bite was pure bliss: a tender, moist chocolate crumb that gives way to a hidden pocket of gooey, tart-sweet strawberry surprise. It’s a dessert that feels both celebratory and wonderfully comforting.

Why You’ll Love This Recipe

The Element of Surprise. That molten core of strawberry jam in the center is a delightful discovery that never fails to bring a smile.
Incredibly Moist and Tender. Using oil instead of butter, along with the jam itself, guarantees a cupcake that stays supremely soft for days.
Effortless Elegance. These cupcakes look and taste like they came from a professional bakery, but the process is straightforward and forgiving for bakers of any level.
The Perfect Balance. The deep, bittersweet notes of the chocolate cupcake beautifully offset the bright, sugary tang of the strawberry jam.

I’ll never forget the look on my friend’s father’s face. He’s the type who claims he “doesn’t do desserts,” preferring a simple piece of fruit to end a meal. I persuaded him to try just one bite. He took that bite, and his stern expression melted into one of pure, childlike delight. He finished the entire cupcake and then, with a slightly sheepish grin, asked if there was another. It’s the highest compliment a baker can receive.

What Makes It Special

High-Quality Cocoa Powder: This is the soul of your chocolate cupcake. Using a good Dutch-processed cocoa provides a deeper, richer chocolate flavor and that beautiful dark color.
Neutral Oil: While butter is wonderful, using a neutral oil like vegetable or canola keeps the crumb incredibly moist and tender, with a lighter texture.
The Star of the Show: Strawberry Jam: A good-quality jam, preferably with real fruit pieces, creates that irresistible, gooey center. Its concentrated strawberry flavor is the perfect counterpoint to the chocolate.
Buttermilk: This secret weapon adds a subtle tang and reacts with the baking soda to create a wonderfully light and fluffy cake.

Making It Happen

First, preheat your oven and line a muffin tin with your favorite paper liners. This is a one-bowl wonder, so grab a large mixing bowl and whisk together your flour, sugar, cocoa, baking soda, and salt. You want these dry ingredients to be fully incorporated and lump-free.

Next, create your batter. Make a well in the center of your dry ingredients and pour in the buttermilk, oil, egg, and vanilla. Whisk everything together gently, just until the batter is smooth and no streaks of flour remain. Be careful not to overmix; a few small lumps are perfectly fine. The batter will be thin, which is exactly what you want for a tender cupcake.

Now for the fun part: filling the liners. Spoon about a tablespoon and a half of batter into the bottom of each liner. Then, carefully place about a teaspoon of strawberry jam right in the center of the batter. Top the jam with another spoonful of batter, sealing the jam inside. You should aim for the liners to be about two-thirds full.

Slide the pan into the oven and prepare for your kitchen to smell incredible. Bake until the cupcakes are domed and a toothpick inserted into the cake part (not directly into the jam center) comes out clean. Let them cool in the pan for a few minutes before transferring them to a wire rack. This patience is key, as it allows the structure to set and prevents them from becoming soggy.

You Must Know

Don’t Overmix. Once you add the wet ingredients, mix just until combined. Overworking the batter develops gluten, leading to a tough, dense cupcake.
The Jam Secret. For easier handling, avoid runny, seedless jams. A thicker, fruit-forward jam works best to prevent it from sinking or bubbling over.
Fill with Care. Ensuring the jam is fully encased in batter is the trick to that perfect hidden center.
The Toothpick Test is a Trick. Remember, if you hit jam with your toothpick, it will come out wet. Test the cake surrounding the center for doneness.

Serving It Right

These Chocolate Strawberry Jam Cupcakes are sublime all on their own, still slightly warm from the oven. For an extra touch, a simple dusting of powdered sugar or a dollop of lightly sweetened whipped cream lets the flavors shine. If you’re feeling decadent, a dark chocolate ganache drizzle is pure heaven. For a drink pairing, a glass of cold milk is a classic, while a cup of bold coffee or even a glass of ruby port complements the deep chocolate notes beautifully.

Make It Different

Flavor Twist: Swap the strawberry jam for raspberry, blackberry, or even a sharp orange marmalade.
Chocolate Lover’s Dream: Add a handful of dark chocolate chips to the batter for extra pockets of melted chocolate.
Gluten-Free: Use a 1:1 gluten-free flour blend in place of the all-purpose flour.
Dairy-Free: Substitute the buttermilk with an equal amount of plain, unsweetened almond or soy milk mixed with one tablespoon of lemon juice or vinegar. Let it sit for 5 minutes to curdle before using.

Storing Your Masterpiece

Store cooled cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, they freeze exceptionally well. Place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature. These cupcakes are best served at room temperature or slightly warmed.

Success Tips

Bring all your cold ingredients, like the egg and buttermilk, to room temperature before you begin. This helps them emulsify better, creating a smoother, more uniform batter.
Use a cookie scoop or an ice cream scoop for filling the liners. It’s faster, less messy, and ensures all your cupcakes are the same size.
Allow the cupcakes to cool completely before storing them. Trapped heat will create steam and make the liners peel away.

Frequently Asked Questions

Can I use fresh strawberries instead of jam?
Unfortunately, fresh fruit contains too much water and will make the center soggy and leak. The concentrated flavor and texture of jam are essential for this recipe.

My jam sank to the bottom. What did I do wrong?
This usually happens if the batter is too thin or the jam is too runny. Make sure your batter is the correct consistency and that you’re using a thick, high-quality jam. Also, ensure you are fully encasing the jam with batter.

Can I make these cupcakes ahead of time?
Absolutely! You can bake them a day in advance. Store them in an airtight container once completely cooled and frost or decorate just before serving.

What can I use if I don’t have buttermilk?
No problem! Make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup. Then, fill it with milk until it reaches the 1-cup line. Stir and let it sit for 5-10 minutes until it thickens and curdles slightly.

Why did my cupcakes not rise?
This could be due to overmixing the batter, using expired baking soda, or opening the oven door too early in the baking process, which causes the temperature to drop and the cupcakes to fall.

Recipe Card: Chocolate Strawberry Jam Cupcakes

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 12 cupcakes
Category: Dessert
Difficulty: Easy
Cuisine: American
Yield: 1 dozen cupcakes

Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup Dutch-processed cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk, at room temperature
½ cup vegetable oil
1 large egg, at room temperature
2 teaspoons vanilla extract
½ cup thick strawberry jam

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
Make a well in the center and add the buttermilk, oil, egg, and vanilla. Whisk until just combined and smooth; do not overmix.
Spoon about 1 ½ tablespoons of batter into the bottom of each prepared muffin cup.
Place 1 teaspoon of strawberry jam in the center of the batter in each cup.
Top the jam with another spoonful of batter, dividing it evenly among the cups, until they are about ⅔ full.
Bake for 18-22 minutes, or until the cupcakes have domed and a toothpick inserted into the cake part comes out clean.
Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For an extra flavor boost, add a pinch of espresso powder to the dry ingredients. It won’t make the cupcakes taste like coffee, but it will deepen the chocolate flavor.