Chocolate Strawberry Jam Cupcakes

Yields: 12 cupcakes
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes (plus cooling time)
Intensity: Intermediate – This recipe involves making a from-scratch cupcake, a quick jam, and a Swiss meringue buttercream, which requires careful temperature control. It’s perfect for bakers ready to expand their skills.

Equipment You’ll Need

12-cup muffin tin
Cupcake liners
Stand mixer or hand mixer
Small and medium saucepans
Heatproof bowls (for the buttercream)
Piping bag and tip (optional, but recommended)
Cupcake corer or small paring knife
Candy thermometer (essential for the buttercream)

Ingredients

For the Chocolate Cupcakes:

¾ cup (95g) all-purpose flour
½ cup (50g) unsweetened cocoa powder (natural, not Dutch-process)
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs, at room temperature
¾ cup (150g) granulated sugar
⅓ cup (80ml) vegetable or canola oil
1 teaspoon vanilla extract
½ cup (120ml) whole milk, at room temperature

For the Quick Strawberry Jam Filling:

1 cup fresh strawberries, hulled and finely chopped
2 tablespoons granulated sugar
1 teaspoon fresh lemon juice

For the Strawberry Swiss Meringue Buttercream:

½ cup (about 4-5 large) fresh strawberries, hulled and pureed
3 large egg whites
¾ cup (150g) granulated sugar
1 cup (2 sticks / 226g) unsalted butter, cubed and softened to cool room temperature
Pinch of salt
1 teaspoon vanilla extract

For Garnish:

12 small fresh strawberries with stems
Chocolate shavings or sprinkles (optional)

Instructions

Part 1: The Quick Strawberry Jam

Cook the Berries: In a small saucepan, combine the finely chopped strawberries, 2 tablespoons of sugar, and lemon juice. Cook over medium heat, stirring frequently, until the strawberries break down and the mixture thickens to a jam-like consistency, about 8-10 minutes.
Cool Completely: Transfer the jam to a small bowl and place it in the refrigerator to cool completely. This can be done ahead of time. A cold jam is much easier to fill with.

Part 2: The Deeply Chocolate Cupcakes

Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Combine Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine. Sifting the cocoa is crucial to avoid lumps.
Combine Wet Ingredients: In a separate large bowl, whisk the eggs and ¾ cup of sugar together until pale and slightly thickened, about 1-2 minutes. Add the oil and vanilla extract and whisk until smooth.
Combine Wet and Dry: Add half of the dry ingredients to the wet ingredients and stir with a spatula until almost combined. Pour in all the milk and mix. Finally, add the remaining dry ingredients, mixing until just combined and no streaks of flour remain. Do not overmix.
Bake: Divide the batter evenly among the 12 cupcake liners, filling each about ⅔ full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs attached.
Cool: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Part 3: The Strawberry Swiss Meringue Buttercream

Reduce the Puree: In the same small saucepan used for the jam, cook the ½ cup of strawberry puree over medium-low heat, stirring frequently, until it has reduced by about half and thickened significantly. This concentrates the flavor and removes excess water that would break the buttercream. Let it cool completely.
Create the Meringue: Combine the egg whites and ¾ cup of sugar in the clean, heatproof bowl of a stand mixer. Place the bowl over a pot of simmering water (double boiler), ensuring the bottom of the bowl does not touch the water. Whisk constantly until the mixture is hot to the touch and the sugar has completely dissolved (rub a little between your fingers; it should feel smooth, not gritty), or until it reaches 160°F (71°C) on a candy thermometer.
Whip the Meringue: Immediately transfer the bowl to the stand mixer fitted with the whisk attachment. Whip on high speed until the meringue is glossy, holds stiff peaks, and the bowl feels completely cool to the touch. This can take 10-15 minutes. This step is non-negotiable; the bowl must be cool.
Add the Butter: Switch to the paddle attachment. With the mixer on low speed, begin adding the softened butter one cube at a time, waiting until each piece is nearly incorporated before adding the next. The mixture may look curdled or soupy partway through—this is normal. Keep mixing on medium speed until it suddenly transforms into a smooth, silky, and voluminous buttercream.
Flavor the Buttercream: Add the completely cooled reduced strawberry puree, vanilla extract, and a pinch of salt. Mix on low until fully incorporated.

Part 4: Assembly & The Surprise Filling

Core the Cupcakes: Once the cupcakes are completely cool, use a cupcake corer, a small paring knife, or a melon baller to remove a small core from the center of each cupcake, about ¾ of the way down. Save the tops of the cores.
Fill with Jam: Spoon about a teaspoon of the cooled strawberry jam into the cavity of each cupcake. Place the small cap of the cupcake core back on top to seal in the jam.
Frost and Garnish: Fit a piping bag with your favorite tip (a 1M star tip works beautifully) and fill it with the strawberry buttercream. Pipe a generous swirl onto each cupcake. Garnish with a fresh strawberry and a sprinkle of chocolate shavings, if desired.

The Last of the Recipe: Storage & Reheating

Storing Leftovers: Store these cupcakes in a single layer in an airtight container in the refrigerator for up to 3 days. Due to the fresh fruit components and the buttercream, refrigeration is necessary.
Freezing: Unfrosted cupcakes can be frozen for up to 3 months. Wrap them individually in plastic wrap and place in a freezer bag. Thaw at room temperature. The buttercream can also be frozen in an airtight container for up to a month. Thaw in the refrigerator and re-whip before using.
Reheating: These are best served at room temperature. Remove them from the refrigerator 30-60 minutes before serving to allow the buttercream to soften for the best texture and flavor.

Nutrition Information

Please note: The following nutrition information is an estimate provided by an online nutrition calculator. Actual values may vary based on specific ingredients and brands used.

Serving Size: 1 cupcake
Calories: ~385 kcal
Total Fat: 23g
Saturated Fat: 12g
Cholesterol: 75mg
Sodium: 135mg
Total Carbohydrates: 43g
Dietary Fiber: 2g
Sugars: 33g
Protein: 4g

Chef’s Notes & Customizations

Temperature is Everything: For the buttercream, ensure the meringue is cool and the butter is at a cool room temperature (still firm but able to indent when pressed). This prevents the buttercream from becoming a soupy mess.
Don’t Overmix the Batter: Overmixing the cupcake batter develops gluten, leading to a tough, dense crumb. Mix until the ingredients are just combined.
Troubleshooting Buttercream: If your buttercream looks curdled, it means the meringue was still too warm or the butter was too cold. Simply keep mixing on medium speed; it will almost always come together. If it becomes soupy, chill the bowl for 15 minutes and then re-whip.
Flavor Twists:
- Chocolate Ganache Filling: For an ultra-decadent version, fill the cupcakes with a dark chocolate ganache instead of jam.
- Orange Zest: Add the zest of one orange to the cupcake batter for a chocolate-orange-strawberry flavor profile.
- Simpler Frosting: If Swiss meringue feels too advanced, a simple strawberry cream cheese frosting (whipped cream cheese, powdered sugar, and the reduced strawberry puree) is a delicious alternative.