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Strawberry Filled Chocolate Cupcakes with Whipped Cream Frosting


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Rate this recipe 4.5/5 (26 Votes)


  • 1 cup white sugar
  • 1/2 cup vegetable oil
  • 1 cup water
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 3/4 cup strawberry jam
  • 2 tablespoons chocolate sprinkles
  • 1 1/2 cups heavy whipping cream
  • 2 1/2 tablespoons white sugar
  • 1 teaspoon vanilla extract


Adapted from


Step 1

Preheat the oven to 350ºF. Lightly butter a 12 cup muffin tin.
In a large bowl, whisk together the 1 cup of sugar, vegetable oil, water, vinegar, and vanilla. Sift the flour, salt, cocoa powder, and baking soda into the wet ingredients and whisk to combine. The batter should be slightly lumpy. Evenly distribute the batter among the muffin cups.
Bake the cupcakes for 5 minutes, then remove from the oven and spoon 1 teaspoon of strawberry jam into the middle of each partially cooked cupcake. Return the cupcakes to the oven and continue baking until a toothpick inserted into middle comes out without any raw cake batter on it, about 6 minutes more. Set the cupcakes aside to cool for 5 minutes, then transfer to a wire rack and cool completely.
When the cupcakes are cool, make the frosting. To make the frosting, place the heavy whipping cream, 2 ½ tablespoons sugar, and vanilla in a chilled bowl and beat with an electric mixer until stiff peaks form. Transfer the frosting to a large resealable plastic bag. Cut the tip from a bottom corner of the bag and pipe an even amount of frosting onto each cupcake. Sprinkle the cupcakes with the chocolate sprinkles and serve.

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