Ingredients

1 3/4 cups all-purpose flour

1 3/4 cups granulated sugar

3/4 cup unsweetened cocoa powder

1 teaspoon baking powder

2 teaspoons baking soda

1 teaspoon salt

1 cup buttermilk

1/2 cup vegetable oil

2 large eggs (at room temperature)

1 teaspoon vanilla extract

1 cup freshly brewed strong hot coffee

3/4 cup strawberry jam

1 1/2 cups freeze dried strawberries

1 cup salted butter (room temperature)

4 cups powdered sugar

1 teaspoon vanilla extract

1/4 cup heavy cream (plus more if needed)

Instructions

Step 1: Prepare muffin tins with 24 paper liners and preheat the oven to 350ºF.

Step 2: In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Step 3: In a stand mixer, combine buttermilk, vegetable oil, eggs, and vanilla extract. Slowly add the dry ingredients while mixing on low speed.

Step 4: Add the hot coffee and mix until well combined. The batter will be thin.

Step 5: Fill cupcake liners about half to two-thirds full and bake for 18-21 minutes, or until a toothpick comes out clean and the center springs back when touched. Cool completely on a rack.

Step 6: While cupcakes cool, place freeze dried strawberries in a food processor and pulse until finely powdered.

Step 7: In a mixing bowl, beat room temperature butter on medium speed for 2 minutes until pale and fluffy.

Step 8: Gradually add powdered sugar, strawberry powder, vanilla extract, and heavy cream. Beat on low for 3-5 minutes, adding more cream if needed for piping consistency.

Step 9: Using a knife, cut a ¾ inch deep circle into the top center of each cupcake to create a pocket. Fill with a teaspoon of strawberry jam, then replace the cut piece to seal.

Step 10: Pipe the strawberry buttercream frosting onto the cupcakes in swirls. Garnish with fresh strawberries or chocolate shavings if desired.

Tips & Variations

Use fresh strawberries blended into the frosting for an extra burst of flavor instead of freeze dried powder.

Substitute the hot coffee with hot water for a milder chocolate taste.

Try adding a pinch of cinnamon to the batter for a warm twist.

If you don’t have buttermilk, use regular milk with a teaspoon of lemon juice or vinegar as a substitute.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best texture. The frosting can be sensitive to heat, so avoid storing at room temperature for long periods. Leftover cupcakes can be frozen without frosting for up to 2 months.

FAQs

Can I make these cupcakes dairy-free?

Yes, substitute buttermilk with a plant-based milk mixed with a teaspoon of lemon juice and use dairy-free butter alternatives. Adjust frosting ingredients accordingly.