Acute How-To: Strawberry Filled Chocolate Cupcakes

I love this cake batter recipe.  I make it fairly often as a small cake – it is SO easy, super chocolaty, and low fat.

I decided to change up this recipe a bit for summer and include strawberries, which are at their best right now.  For this recipe, I made a simple strawberry jam, but feel free to use any berry you love.

I also topped the cupcakes with homemade non-fat whipped cream because…well, because why not?

What you will need {for the jam}:

  • 1 ½ cup sliced fresh strawberries
  • 1 tablespoon sugar
  • 1/2 teaspoon corn starch

Step One:

Put the sliced strawberries and sugar in a small saucepan and heat over medium heat.  Once the berries begin to bubble, reduce the heat to low and allow them to cook for about 10 minutes, stirring occasionally.

Step Two:

In a small bowl, mix the ½ teaspoon of corn starch and a splash of water until the corn starch is fully dissolved.

Step Three:

Pour the corn starch/water into the saucepan with the berries and stir well to combine.  Allow to cook for another minute and remove from heat.  Spoon the jam into a bowl and set aside.


What you will need {for the cupcakes}:

  • 1 ¼ cup all purpose flour
  • 3/4 cup white sugar
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup lukewarm water
  • 2 tablespoons canola oil
  • 2 teaspoons vanilla extract

Step One:

Heat your oven to 350 degrees.

Step Two:

Measure the dry ingredients {flour through salt} and whisk together in a large bowl.

Step Three:

Measure 1 cup lukewarm water in a liquid measuring cup and add the canola oil and vanilla extract to the water.

Step Four:

Slowly pour the liquid ingredients into the dry ingredients while stirring.  Stir until just combined.  You will have a silky smooth chocolate batter.

Step Five:

Line a muffin pan with liners or spray with non-stick spray and spoon equal amounts of batter into each spot {this recipe will make 12 cupcakes}.

Step Six:

Bake for about 20 minutes.  Remove cupcakes from pan and set on a plate to cool.


What you will need {for the low fat whipped cream topping…which is optional}:

  • 1/4 cup fat free evaporated milk
  • 2 tablespoons powdered sugar
  • electric mixer {either stand or hand mixer}

Step One:

Pour the evaporated milk into the bowl which you will mix it in and place this in the freezer for about 15 minutes.  The colder it is, the easier it will be to whip.

Step Two:

Mix with an electric mixer until still peaks begin to form.

Step Three:

Fold in the powdered sugar and continue to mix for another minute or so.


Assemble the Cupcakes

Using a small knife, cut out a little of the top of each cupcake.  Fill the vacant hole with a small spoonful of strawberry jam.

Spoon a dollop of whipped cream over the jam filled hole of the cupcake.   The whipped cream will fall and get absorbed into the cupcake within about 10 minutes, so add this part right before serving.


{Store unfrosted cupcakes in the refrigerator for up to 2 days.}

5 thoughts on “Acute How-To: Strawberry Filled Chocolate Cupcakes

  1. My husband approves of this concept and has requested a batch ASAP!

    I think I will skip the step of making the jam and just use a strawberry jam we made last year. Do you think I will regret this?

  2. Looks delish. My mum used to make something similar, but she would cut a circle from the top, and then put it back on over the jam, (it sits up high like a little hat) and then dust the top with powdered sugar. Great if you are not going to serve them immediately, in fact I loved them the next day after the jam had soaked into the cake a bit.

  3. They look wonderful!! I am going to try this with my Chocolate Tofu cake. I know it sounds terrible, but it’s very very good, and a little more healthy. I just finished off my pint of strawberries yesterday. Back to the store I go.

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