Description
Delicious chocolate cupcakes filled with gooey strawberry jam and topped with fluffy buttercream frosting, perfect for any occasion.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup strawberry jam
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
- Mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Add the eggs, milk, oil, and vanilla to the bowl filled with dry ingredients. Beat at medium speed for 2 minutes.
- Stir in the boiling water carefully.
- Pour the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow cupcakes to cool completely on a wire rack.
- Cut out a cone from the center of each cupcake and fill with strawberry jam.
- Beat the softened butter until creamy, then gradually add powdered sugar, heavy cream, and vanilla until smooth.
- Frost the cooled cupcakes generously.
Notes
For best results, use room temperature ingredients and avoid overmixing to keep cupcakes light and fluffy.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg