• To begin making strawberry cupcakes with strawberry filling, first add chopped strawberries to a food processor to make strawberry puree.
• Pulse for a few seconds to prepare the strawberry puree for the cupcakes. Keep it aside.
• Add room temperature butter to a mixing bowl.
• Incorporate caster sugar into the beaten butter and whisk thoroughly until well combined.
• Combine the eggs with the creamed butter and whisk until fully mixed.
• Sift in all the dry ingredients.
• After mixing the batter, add a small amount of milk to loosen it.
• Add the vanilla extract to the batter and mix gently until combined.
• Add the strawberry puree to the cupcake batter.
• Gently fold the strawberry puree into the cupcake batter, being careful not to overmix.
•  Preheat your oven to 180°C (356°F). Line a muffin tray with cupcake liners and fill each ¾ full with batter. Pop them in the oven for 15 to 16 minutes, or until a skewer comes out clean.
• Move them to a wire rack and let them cool completely before filling and frosting.

Tips and tricks to fill cupcakes with jam

• Use a piping nozzle to create a small hole for filling the strawberry cupcake with strawberry filling.
• Use a small, sharp knife, apple corer, or cupcake corer. Gently twist and lift out a small round plug from the center (about ½ to ¾ inch deep).
• Fill the homemade strawberry jam into a piping cone or a ziplock pouch.
• Spoon or pipe 1 teaspoon of strawberry jam into the hollow center.
•  Don’t overfill; it might ooze out when you frost!
• Seal the cupcake with the cored plug.

How to frost the cupcakes

• Melt semi-sweet chocolate on low heat in a pan or in a microwave for 30 seconds.
• Spoon melted semi-sweet chocolate over the cored portion of the strawberry cupcake.