Ingredients

1 cup all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

⅓ cup unsweetened cocoa powder

⅓ cup semisweet chocolate chips

1 teaspoon instant espresso powder

½ cup boiling water

½ cup sour cream or plain yogurt (not non-fat)

½ cup vegetable or canola oil

2 large eggs

¾ cup granulated sugar

1 teaspoon vanilla extract

½ cup strawberry jam

¾ cup freeze dried strawberries

¾ cup unsalted butter, softened

3 cups powdered sugar, sifted if lumpy

½ teaspoon vanilla extract

1 heaping tablespoon strawberry jam

2 tablespoons milk or 5-8 fresh strawberries

Sliced strawberries (for garnish)

Mini chocolate chips (for garnish)

Chocolate sprinkles (for garnish)

Chocolate ganache (optional garnish)

Chocolate dipped strawberries (optional garnish)

Instructions

Step 1: Preheat the oven to 325°F and line a 12-cup muffin tin with cupcake liners.

Step 2: In a bowl, whisk together the cocoa powder, chocolate chips, and instant espresso powder with the boiling water until smooth. Add sour cream, oil, eggs, granulated sugar, and vanilla extract, mixing well.

Step 3: In a separate bowl, combine the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients and whisk until just combined.

Step 4: Fill each muffin cup about ⅔ to ¾ full with batter. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely.

Step 5: To make the frosting, process the freeze-dried strawberries into a powder using a food processor, then sift to remove any large pieces. Beat the softened butter until creamy, then gradually add the powdered sugar, strawberry powder, vanilla extract, strawberry jam, and milk or fresh strawberries. Beat until smooth and fluffy.

Step 6: Once cupcakes have cooled, carefully cut out the centers and fill each with about ½ tablespoon of strawberry jam. Replace the tops back onto the cupcakes.

Step 7: Pipe or spread the strawberry frosting over each cupcake. Garnish with sliced strawberries, mini chocolate chips, chocolate sprinkles, chocolate ganache, or chocolate dipped strawberries as desired.

Tips & Variations

For a stronger chocolate flavor, use Dutch-processed cocoa powder instead of natural cocoa.

Freeze-dried strawberries can be replaced with fresh strawberries, but the frosting might be slightly less intense in flavor.

Try swapping strawberry jam with raspberry or cherry jam for a different fruity twist.

Use a piping bag with a star tip for a more elegant frosting look.

If you prefer less sweet frosting, reduce powdered sugar slightly and add more fresh strawberries for natural sweetness.

FAQs

Can I make these cupcakes dairy-free?

Yes, substitute the sour cream with a dairy-free yogurt and use a dairy-free butter or margarine for the frosting. Be sure to check that your chocolate chips are also dairy-free.

How do I prevent the cupcakes from drying out?

Be careful not to overbake; start checking cupcakes around the 18-minute mark. Storing them in an airtight container helps retain moisture, and the filling also keeps them moist inside.