Chocolate Strawberry Jam Cupcakes

Creamy chocolate and juicy strawberry jam come together in these Chocolate Strawberry Jam Cupcakes for a comforting, irresistible treat that hits all the sweet spots. Imagine a tender chocolate cupcake with a surprise ribbon of bright strawberry jam swirled into each bite—perfect for birthdays, after-school snacks, or a cozy weekend bake. Fun fact: swirling jam into batter was an old-school trick to keep cupcakes moist and add a burst of fruit flavor without extra frosting fuss.

This recipe is delightfully simple and quick to prepare, so you can get fresh cupcakes on the table without fuss. It’s family-friendly and a huge hit with kids and adults alike. If you’re already a fan of decadent cookie treats, you might enjoy our take on chocolate pairings like the Almond Joy Chocolate Cookies—I mention it here because both recipes celebrate chocolate with a twist of complementary flavor: Almond Joy Chocolate Cookies. Ready to bake? Let’s get started!

What is Chocolate Strawberry Jam Cupcakes?

What’s in a name? Chocolate Strawberry Jam Cupcakes are exactly what they sound like: chocolate cupcakes with a delightful dollop of strawberry jam swirled into the top before baking. Who named it? Probably a baker who couldn’t decide between “chocolate” and “jam” so they put both in the spotlight. Could a cupcake convince someone that “the way to a man’s heart is through his stomach.”? Absolutely—especially when it’s this tender and jammy. Try these when you want a playful dessert that’s part grown-up indulgence, part childhood nostalgia. Give them a go and see who they win over in your house.

Why You’ll Love This

• Flavor highlight: Rich cocoa in the batter creates deep chocolate notes that contrast beautifully with the bright, fruity strawberry jam swirl—each bite is a balance of smooth and tart.
• Cost-saving and simple: Making these at home costs far less than bakery cupcakes and requires just a handful of pantry staples and a jar of jam.
• Toppings and texture: The jam keeps the cupcakes moist and adds a glossy, natural topping; add a light dusting of powdered sugar or a small swirl of whipped cream for a café-style finish.

Compared to a heavily frosted cupcake, these are lighter, quicker, and less fussy—perfect when you want something homemade without the ramp-up time. Try them at home and enjoy how easy and satisfying baking can be.

How to Make

Quick Overview

These cupcakes are easy to mix, quick to bake, and wonderfully satisfying. Preparation focuses on simple creaming and gentle folding so the texture stays tender. The standout element is the jam swirl that bakes into a soft, jammy ribbon inside each cupcake. Approximate time: 10 minutes prep, 18–20 minutes bake, plus cooling time.

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder, sifted
• 1/2 cup butter, softened (room temperature for easy creaming)
• 2 large eggs, at room temperature
• 1/2 cup milk (whole or 2% is best; room temperature)
• 1 teaspoon vanilla extract
• 1/2 cup strawberry jam (seedless or your favorite variety)
• 1 teaspoon baking powder

Directions

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2–3 minutes with an electric mixer or 4–5 minutes by hand.
3. Add the eggs one at a time, mixing well after each addition so the batter stays smooth.
4. Stir in the vanilla extract and milk, scraping down the sides of the bowl so everything is incorporated.
5. In another bowl, whisk together the flour, sifted cocoa powder, and baking powder to evenly distribute the dry ingredients.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined—do not overmix to keep cupcakes tender.
7. Spoon the batter into the prepared cupcake liners, filling them about 2/3 full to allow room to rise.
8. Add a teaspoon of strawberry jam on top of each cupcake batter; a heaping teaspoon works for a pronounced swirl.
9. Use a toothpick or skewer to swirl the jam gently into the batter—one or two figure-eights is enough.
10. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
11. Let cool completely before serving to allow the jam to set slightly and the cupcakes to finish firming up.

What to Serve With

• A dollop of freshly whipped cream or a light cream cheese frosting for extra decadence.
• Fresh strawberries or mixed berries to echo the jam’s flavor and add a refreshing contrast.
• A side of vanilla ice cream for an indulgent dessert pairing.
• Warm milk or a cappuccino for a comforting tea-time combination.
• A simple arugula salad with balsamic glaze if serving cupcakes as part of a brunch spread—for a savory counterpoint.

Top Tips for Perfecting

• Ingredient swaps: Use vegetable oil in place of some butter (replace up to 1/4 cup) for an even moister crumb; use almond milk if dairy-free.
• Temperature matters: Bring eggs and milk to room temperature to help ingredients blend smoothly and create a lighter cake texture.
• Jam tip: If your jam is very chunky, gently heat and strain it or use a seedless variety for a smooth swirl.
• Don’t overmix: Fold dry ingredients just until combined; overmixing leads to dense cupcakes.
• Even scooping: Use an ice cream scoop or measuring cup to distribute batter evenly so cupcakes bake uniformly.

Storing and Reheating Tips

• Refrigerator: Store cooled cupcakes in an airtight container in the fridge for up to 4 days. The jam helps keep them moist.
• Freezing: Wrap individual cupcakes in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight.
• Reheating: Warm cupcakes in the microwave for 10–15 seconds to refresh softness, or for a slightly crisp top, reheat at 325°F (160°C) for 5–7 minutes in an oven-safe dish.
• Shelf life: At room temperature in an airtight container, they’ll stay fresh for 1–2 days; refrigeration extends this.

FAQs

Can I use homemade jam instead of store-bought?
Yes—homemade jam works beautifully and often has a fresher flavor. Make sure it isn’t too runny; a thicker jam swirls better.

Can I make the batter ahead of time?
You can prepare the batter and refrigerate it for a few hours, but allow it to sit at room temperature for 20 minutes before baking for best rise.

Can I substitute oil for butter?
Yes, substitute 1/2 cup oil for the 1/2 cup butter for a moister cupcake, though the flavor will be slightly different.

How do I prevent the jam from sinking to the bottom?
Swirl the jam lightly on top and avoid overfilling liners. Using just a teaspoon per cupcake keeps the jam distributed through the top without sinking.

Can I double the recipe?
Absolutely. Double all ingredients and bake in batches, or use two pans simultaneously if your oven allows. Watch baking time—it may vary slightly with larger batches.

Conclusion

These Chocolate Strawberry Jam Cupcakes are an easy, satisfying bake that pairs rich cocoa with bright fruit for a dessert everyone will reach for. They’re straightforward to make, wallet-friendly, and perfect for both weeknight treats and celebratory gatherings. If you want to see another creative chocolate-and-fruit pairing, check out this variation from another baker: Chocolate Strawberry Cupcakes – Cook With Sunshine. Give this recipe a try, share it with friends, and enjoy the smiles that follow.