Cupcakes are infinitely more fun with a surprise filling, don’t you agree? I layered my rich devil’s food chocolate batter with strawberry jam for a sweet and jammy center that evokes memories of carefree moments spent savoring life’s sweetness. Pink buttercream swirls make these chocolate-strawberry cupcakes almost too pretty to eat, though I suggest you indulge (and prepare to lick the buttercream off your fingers, if need be!).
I’m sharing this recipe for the May Chocolate Party. This month’s theme is chocolate strawberry; scroll down below the recipe for more chocolate treats.
1 1/2 cups boiling water
3/4 cup unsweetened cocoa
1 2/3 cups flour
1 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
6 Tbsp unsalted butter, at room temperature
1 1/4 cups sugar
1 tsp vanilla extract
2 large eggs
6 Tbsp strawberry jam
3/4 cup unsalted butter, at room temperature
pinch of salt
2 1/4 cups powdered sugar
3/4 tsp vanilla extract
2 Tbsp strawberry jam
Preheat oven to 350°F and line a 12-cup standard muffin pan with baking cups. Whisk together boiling water and cocoa, then cool completely. Whisk together flour, baking soda, baking powder, and salt in a medium bowl. Beat butter, sugar, and vanilla extract in a large mixer bowl at medium speed until well blended (about 3 minutes). Add eggs one at a time and beat well. Reduce speed to low and add flour mixture in 3 additions, alternating with cooled cocoa mixture (begin and end with flour mixture).
Divide half the batter evenly between cups; top with about 1 teaspoon strawberry jam. Spoon remaining batter evenly into cups and bake for 16 to 17 minutes, until a toothpick inserted in the center comes out clean. Cool cupcakes for 2 minutes in pans on a wire rack, then carefully remove from pans and place on wire rack to cool completely.
To make buttercream, beat butter and salt in a large mixer bowl on medium speed until light and fluffy. Reduce speed to low; add powdered sugar 1/2 cup at a time and beat well, scraping down bowl as needed. Add vanilla and jam; beat on medium-high speed until light and airy. Fit a pastry bag with a 2D tip and pipe a spiral onto each cupcake. Store leftover cupcakes in an airtight container in the refrigerator up to 3 days. Bring to room temperature before serving.
Yield – 22 cupcakes
Calories – 242 (per cupcake)
Carbs – 37
Join the Chocolate Party! Here’s how to participate (the rules):
1. Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.
2. Include a link back to this post or the Chocolate party page. Optional, add the Chocolate Party logo in your blog post or on your sidebar.
3. Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.