These classic chocolate cupcakes are filled with a wonderful Strawberry and Chocolate Jam made by my friend Amisha who owns The Jam Lab. Her product is organic and she sources the strawberries from a local farmers market. Incorporated in this moist and cake-y cupcake is our very own Cocoa Dulce blend. This blend adds just enough sweetness along with subtle warm flavors keeping this cupcake balanced. And to finish it all off, a delicate real strawberry frosting with bits of strawberry that have been reduced down in their own juices. The end result is a cupcake that won’t make your teeth hurt. This recipe will make 12 cupcakes total…so for my husband and I, freezing just the cupcake is a perfect way to have a treat without turning on the oven.
- ¼ cup Cocoa Dulce
- ¼ cup all natural cocoa powder (not Dutch processed)
- ¾ cup all-purpose flour (spooned and leveled)
- ½ tsp. baking soda
- ¾ tsp. baking powder
- ½ tsp. Sweet & Salty Surrender
- 2 eggs (room temperature)
- ½ cup coconut palm sugar unrefined
- ⅓ cup coconut oil melted
- 2 tsp. vanilla extract
- ⅓ cup buttermilk
- Combine Cocoa Dulce, cocoa powder, flour, baking soda, baking powder and Sweet & Salty Surrender together in a large bowl. Set aside.
- In a medium bowl, combine the eggs, coconut palm sugar, coconut oil and vanilla together with a hand whisk.
- Pour half of the wet ingredients in with the dry ingredients and mix with a hand whisk.
- Now pour in half of the buttermilk and gently whisk again.
- Finish with the remaining wet ingredients and whisk and then the buttermilk and whisk.
- Simply combine the ingredients without over mixing.
- The batter will be thin.
- Line a cupcake pan with paper liners or spray with cooking spray.
- Fill liners about halfway to ¾ of the way up.
- Bake for about 20 min. Test with a toothpick by inserting into the center and removing. If the toothpick comes out clean, remove the cupcakes from the oven.
- Remove cupcakes and allow to cool on a wire rack completely before filling and frosting.
- Once cooled, use a paring knife to cut a circular hole about an inch around and ½ inch deep.
- Spoon the Strawberry and Chocolate Jam from The Jam Lab into the hole of the cupcake and cover with the piece of cupcake that was just cut.
- Press the top down slightly to even out.
- Frost with Strawberry Frosting.
- 1-1/2 cup fresh strawberries finely diced
- 1 stick unsalted butter (room temperature)
- 2-3 cups powdered sugar sifted
- 1 tsp. real vanilla extract
- Put strawberries in a medium saucepan and turn heat on to medium.
- Heat berries stirring often, allowing berries to reduce down to about half its original size. Keep berries to a simmer while stirring.
- Set aside and let cool to room temperature.
- In a large mixing bowl, whip butter with a hand mixer until fluffy.
- Add ½ cup of powdered sugar and continue to whip.
- Add ½ of the berries and juice and incorporate with hand mixer.
- Add another ½ cup of powdered sugar and whip.
- Continue to add powdered sugar until desired consistency is achieved.
- Add vanilla and whip.
- If frosting becomes too thick, add a tsp. of milk to thin out and whip with a hand mixer.
