Chocolate Cupcakes with Strawberry + Hibiscus Jam Frosting

Chocolate Cupcakes with Strawberry + Hibiscus Jam Frosting
I baked a batch of these scrumptious Chocolate Cupcakes with Strawberry + Hibiscus Jam Frosting for a dear friend last weekend. I always try to sneak in fruit into everything I bake and what goes better with chocolate than strawberries?

I have loads of jam from the abundance of strawberries we’ve purchased this season and this Strawberry + Hibiscus Jam is so delicious! I also gathered handfuls of edible, organic borage flowers from our garden which made the perfect garnish for these delightful treats. Happy Baking!

Chocolate Cupcakes with Strawberry + Hibiscus Jam Frosting

Chocolate Cupcakes

Makes about a dozen cupcakes
3/4 cup organic all-purpose flour
3/4 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 ounce good quality milk chocolate (I used Green + Black)
1/2 cup boiling water
1/2 cup buttermilk
1/4 teaspoon vanilla extract
1 large organic egg (at room temperature)
1/4 cup organic sunflower oil
1 cup + 2 tablespoons organic sugar

Preheat oven to 350 degrees. Line a muffin tin with paper liners. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Set aside.
Place chocolate in a heat proof bowl and pour the boiling water over it. Whisk until the chocolate is melted…allow the mixture to cool for about 10 minutes.
In a separate bowl, whisk together the vanilla and buttermilk. Set aside. Using a stand mixer fitted with a whisk attachment, whisk the egg on high speed until foamy, about 1-2 minutes. Slowly add the oil on low-medium speed…mix until combined. Reduce speed to low and slowly add the chocolate mixture. Then, slowly add the buttermilk mixture. Add the sugar and whisk until the batter is smooth. Remove the bowl and add the sifted dry ingredients. Mix until just incorporated using a rubber spatula. Pour the batter through a fine mesh sieve into a bowl or large measuring cup, using a rubber spatula to press the batter through the sieve. Fill each cup two-thirds full with batter. Bake for 20 minutes or until the tops spring back when lightly pressed and a tester inserted in the centers comes out clean. Allow to cool for about 30 minutes then transfer to a wire rack. Let cool completely before frosting.

Chocolate Cupcakes with Strawberry + Hibiscus Jam Frosting
Strawberry + Hibiscus Jam Frosting

Makes enough for a dozen cupcakes
1 stick organic unsalted butter (at room temperature)
1 3/4 cups organic powdered sugar, sifted
1 teaspoon organic half + half
4 tablespoons Strawberry + Hibiscus Jam or store-bought strawberry jam (I used my recipe for Strawberry Lavender Jam and replaced the lavender with hibiscus)
Handful of fresh, organic edible borage flowers (optional)

Place butter in a bowl of a stand mixer fit with a paddle attachment. Cream. Add powdered sugar and begin to mix, slowly adding the half + half.
Fold in Jam until well blended. Spread atop cooled chocolate cupcakes using an off-set spatula. Top with fresh, edible borage flowers if you wish…you could also top with sliced strawberries…

I have a similar recipe for Raspberry Buttercream Chocolate Cupcakes here

Photography + Recipe by Cassie Winslow

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