Chocolate Strawberry Jam Cupcakes

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Rich chocolate cupcakes hiding a glossy pocket of strawberry jam and topped with silky chocolate frosting plus a shiny drizzle of ganache… this is the kind of bake that never makes it to the next day in my house. I love how every bite tastes like a dressed‑up chocolate‑covered strawberry, but in cozy cupcake form.

These cupcakes look bakery‑fancy but are totally doable on a weeknight. The batter comes together in one bowl, the jam goes straight from the jar into the center, and the frosting is a simple chocolate buttercream you can whip up while the cupcakes cool. If you’re looking for a dessert that feels special enough for Valentine’s Day, birthdays, or anniversaries—but is easy enough for a casual weekend treat—this is it.

What Makes These Chocolate Strawberry Jam Cupcakes So Special?

I’ve made a lot of chocolate cupcakes over the years, but this version has a few tricks that keep them extra moist and flavorful. A splash of hot coffee deepens the cocoa without making the cupcakes taste like coffee, and the jam filling keeps the crumb soft for days. The contrast between the tender cake, gooey strawberry center, and fluffy frosting gives you layers of texture in every bite.

I also love that these cupcakes are endlessly customizable. Use homemade jam when summer berries are at their best, or reach for your favorite store‑bought jar when you want a shortcut. You can swap the strawberries for raspberry, cherry, or even mixed berry jam and the recipe still works beautifully.

Ingredients for Chocolate Strawberry Jam Cupcakes

All‑purpose flour – Forms the structure of the cupcakes so they rise tall but stay tender.

Granulated sugar – Sweetens the batter and helps keep the crumb moist and soft.

Unsweetened cocoa powder – Brings that deep chocolate flavor and a gorgeous dark color to the cupcakes.

Baking powder – Gives the cupcakes a nice lift so they don’t turn out dense.

Baking soda – Works with the cocoa and acidic ingredients to create an extra fluffy crumb.

Fine sea salt – Balances the sweetness and sharpens all the flavors.

Large egg – Adds richness and structure so the cupcakes hold their shape around the jam filling.

Whole milk – Keeps the crumb soft and adds a bit of creaminess to the batter.

Vegetable oil – Adds moisture and keeps the cupcakes tender even after a day or two.

Vanilla extract – Rounds out both the chocolate batter and the frosting with warm, sweet notes.

Hot brewed coffee or hot water – Blooms the cocoa so the chocolate flavor becomes more intense and smooth.

Strawberry jam or preserves – The star of the filling, bringing bright berry flavor and a juicy surprise in the center.

Unsalted butter – The base of the chocolate buttercream frosting, giving it a rich, creamy texture.

Powdered sugar – Sweetens and thickens the frosting so it pipes into neat swirls.

Additional unsweetened cocoa powder – Turns the buttercream into a luscious chocolate frosting that matches the cupcakes.

Heavy cream or milk – Loosens the frosting and ganache to just the right silky consistency.

Semisweet chocolate chips – Melt into a quick ganache for that shiny chocolate drizzle.

Fresh strawberries – Crown each cupcake and hint at the fruity surprise hiding inside.

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How To Make the Chocolate Strawberry Jam Cupcakes

Step 1: Prep the Pan and Preheat the Oven

I start by lining a standard 12‑cup muffin pan with paper liners and preheating the oven to 350°F (175°C). Giving the oven time to fully heat ensures the cupcakes rise evenly and bake in the suggested time.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, I whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until everything looks uniform. This quick step prevents pockets of cocoa or leavening so the batter stays smooth.

Step 3: Add the Wet Ingredients

Next, I add the egg, milk, vegetable oil, and vanilla straight into the dry ingredients. I whisk until the mixture looks thick and mostly smooth—no need for a mixer here. The batter will be quite dense at this point, which is exactly what we want before adding the hot liquid.

Step 4: Pour in the Hot Coffee

I carefully pour in the hot coffee (or hot water) while whisking. The batter loosens and becomes glossy and pourable. The heat helps bloom the cocoa, amplifying the chocolate flavor. The batter will be thinner than a typical cake batter, so don’t worry—that’s what makes the cupcakes extra moist.

Step 5: Fill and Bake the Cupcakes

I divide the batter evenly among the muffin cups, filling each about two‑thirds full. The pan goes into the preheated oven for about 16–18 minutes, or until a toothpick inserted near the center of a cupcake comes out with just a few moist crumbs. The tops should spring back lightly when touched.

Step 6: Cool Completely

Once baked, I let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. This cooling time is important—if the cupcakes are still warm when you add the jam and frosting, everything will melt and slide.

Step 7: Fill with Strawberry Jam

When the cupcakes are cool, I use a small paring knife or cupcake corer to cut a shallow cone from the center of each cupcake. I spoon in a generous teaspoon or two of strawberry jam, then gently trim the removed cake piece and nestle it back on top to seal the filling. Don’t worry if it’s not perfect; the frosting will hide any patchwork.

Step 8: Make the Chocolate Buttercream

For the frosting, I beat the softened butter until creamy, then add the powdered sugar, cocoa powder, a pinch of salt, vanilla, and just enough cream to reach a smooth, fluffy consistency. I like to whip it for several minutes so it’s light and pipeable. If it looks too thick, I add a splash more cream; if it’s too loose, I sift in a bit more powdered sugar.

Step 9: Frost the Cupcakes

I transfer the buttercream to a piping bag fitted with a large star tip and swirl a tall rosette onto each jam‑filled cupcake. You can also simply spread the frosting with an offset spatula if you prefer a more rustic look.

Step 10: Drizzle with Ganache and Garnish

To finish, I warm the heavy cream until steaming, pour it over the chocolate chips, and let it sit for a minute before stirring until smooth and glossy. Once the ganache has cooled slightly and thickened, I drizzle it over the frosted cupcakes and top each one with a fresh strawberry. At this point, they look like they came straight from a boutique bakery.

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Serving and Storing Chocolate Strawberry Jam Cupcakes

I like to serve these cupcakes at room temperature so the jam center stays soft and the frosting is silky. If they’ve been chilled, I set them out for 20–30 minutes before dessert so the textures can relax a bit.

Because of the fresh strawberries and dairy in the frosting, leftovers are best stored in an airtight container in the refrigerator. They’ll keep well for about 3 days. For longer storage, you can skip the fresh strawberry topping and freeze the cupcakes—frosted or unfrosted—on a baking sheet until solid, then transfer them to a freezer bag for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving.

If you’re making these cupcakes for a party, you can bake and fill them a day ahead, store them covered in the fridge, then frost and garnish a few hours before guests arrive. The ganache drizzle and fresh berries are always more striking when added the day you plan to serve.

What to Serve With Chocolate Strawberry Jam Cupcakes?

Fresh Berry Salad

A simple bowl of sliced strawberries, raspberries, and blueberries lightly tossed with a squeeze of lemon juice and a sprinkle of sugar makes a fresh, vibrant contrast to the rich chocolate cupcakes.

Whipped Cream or Vanilla Ice Cream

If you want to go all‑out, serve the cupcakes with a dollop of softly whipped cream or a scoop of vanilla bean ice cream. The cool creaminess plays so well with the warm chocolate flavors.

Hot Coffee or Espresso

Since the cupcakes already have a hint of coffee in the batter, pairing them with a freshly brewed cup of coffee or a shot of espresso ties everything together and balances the sweetness.

Sparkling Rosé or Non‑Alcoholic Bubbly

For celebrations, I love serving these with chilled sparkling rosé or a non‑alcoholic sparkling berry drink. The bubbles and light acidity cut through the richness and highlight the strawberry notes.

Simple Cheese Board

If your dessert table needs a little savory balance, a small cheese board with mild cheeses, nuts, and crackers sits beautifully alongside these cupcakes and keeps guests happily nibbling.

Chocolate‑Dipped Strawberries

For a themed dessert spread, add a plate of chocolate‑dipped strawberries. They echo the flavors of the cupcakes and look absolutely stunning together.

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Want More Dessert Ideas?

If you love the chocolate‑and‑fruit combination in these cupcakes, you’ll probably fall for some of my other dessert favorites on ChefAlchemy:

• Pumpkin Spice Latte Cupcakes – Cozy coffeehouse flavors baked into tender cupcakes with a creamy frosting swirl.
• Chocolate Raspberry Drip Cake – A show‑stopping layer cake with rich chocolate, bright raspberries, and a dramatic chocolate drip.
• Strawberry Cheesecake Bundt Cake – A beautiful Bundt with a creamy cheesecake ribbon and plenty of strawberry flavor.
• Chocolate Peanut Butter Poke Cake – An easy, ultra‑moist sheet cake loaded with chocolate, peanut butter, and plenty of nostalgia.

Bookmark a few of these for birthdays, holidays, or anytime you crave a dessert that feels a little extra.

Save This Pin For Later

📌 Save these Chocolate Strawberry Jam Cupcakes to your Pinterest dessert board so you can come back to them whenever a chocolate‑covered‑strawberry craving hits.

And when you bake them, tell me how yours turned out. Did you use homemade strawberry jam or a special store‑bought favorite? Did you try a different berry jam in the center or switch up the frosting?

I love hearing how you make these cupcakes your own. Questions are always welcome too—let’s help each other bake smarter and have more fun in the kitchen.

For even more sweet inspiration, including new cupcake flavors and easy desserts, you can follow me on Pinterest where I share my daily recipes and baking ideas: ChefAlchemy on Pinterest.

Explore beautifully curated health‑boosting drinks on ChefAlchemy’s recipes and discover your new go‑to for feeling great!

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