chocolate-strawberry cupcakes


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!).

Chocolate-Strawberry Cupcakes | Tutti Dolci

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.

Chocolate-Strawberry Cupcakes | Tutti Dolci

Chocolate-Strawberry Cupcakes
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

Strawberry Buttercream
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.

  1. These beautiful cupcakes would make an excellent Mother’s Day treat! (Love the photos – I can tell you’re having fun with that lens!) 😀

  2. Swirly buttercream atop chocolate cake with strawberry jam centers may indeed be the definition of pink perfection! Thank you for sharing your lovely recipes for the Chocolate Party, Laura.

  3. Such marvelous cupcakes….from the strawberry surprise in the centers to the amazing strawberry buttercream! Beautiful, too!!!

  4. Laura, I saw these gorgeous photos earlier and I still think of them. They look perfect and delicious! Sometimes words can’t describe to express how delighted when I saw these cupcakes. Strawberry buttercream might be a life changing frosting that I’ve never had in my life yet… I haven’t made my first cupcake (I know, you can laugh! hehehe), and this is tempting me…

  5. I have been searching for a good, solid chocolate cupcake recipe. Everyone seems to have a different take on them. Even without the jam filling, do you love-love-love this recipe? Cupcakes are so finnicky & prone to dryness so just checking if you think they’re great even without filling. Pinned!

    1. This is my go-to chocolate cupcake recipe! I’ve made endless variations and never had a problem with them being dry. Let me know if you try it out!

  6. I love that you said jammy. I want to create something with jam just so I can use the word jammy!

    And I agree… these are way more fun than normal old cupcakes! Super pretty and the piping is beautiful (and so are the pictures!) 🙂

  7. chocolate and strawberries together are a glorious match. This frosting is so creamy and lovely. The color is so delicate…

  8. Totally agree about the hidden surprise – I just made some cupcakes with berries in the bottom. Definitely makes something already delicious even more alluring. These look great Laura – very rich and tasty!

  9. Baking these right now for Father’s Day weekend! My husband chose them for his first Father’s Day! Thanks for recipe!

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