Strawberry Chocolate Cupcake
These homemade Strawberry Chocolate Cupcakes combine a delicate sponge base with a rich strawberry jam filling, and a glossy dark chocolate coating. Perfect for a nostalgic treat, every bite of these cupcakes brings together the lightness of the cake, the fruitiness of the strawberry jam, and the indulgence of dark chocolate. A magical recipe to recreate a childhood favorite!
Ingredients
For the Sponge Cake
- 3 eggs eggs
- 30 g brown sugar
- 80 g whole wheat flour T110
- 1 tsp baking powder
For the Strawberry Filling
- 3 tbsp strawberry jam preferably thick
- 1 g agar-agar if the jam is too runny
For the Chocolate Coating
- 100 g dark chocolate 70% cocoa or more
Instructions
Bake the Perfect Sponge Base
- Preheat your oven to 180°C (350°F). Grease a cupcake or muffin tin and spoon in two tablespoons of batter per mold.
- In a mixing bowl, whisk together the eggs and brown sugar until the mixture turns pale and fluffy. Sift in the flour and baking powder, then gently fold everything together until smooth.
- Bake for 8 minutes, then let the sponges cool completely.
Prepare the Strawberry Filling
- If your jam is too runny, heat it in a saucepan with agar-agar and let it simmer for one minute.
- Let it cool slightly before spooning a thin layer onto each sponge base. Place them in the fridge for 20 minutes to set.
Coat with Chocolate
- Melt the dark chocolate in a heatproof bowl over a saucepan of simmering water (bain-marie method).
- Once fully melted, carefully dip the top of each sponge (with the jam side up) into the chocolate. Place them back in the fridge for 10 minutes to allow the chocolate to harden.
Notes
- For a firmer strawberry filling, add agar-agar to the jam to prevent it from being runny.
- Allow sufficient chill time for the chocolate to set properly.