Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 0.75 cup (75g) Dutch-process cocoa powder
  • 1.5 cups (300g) Granulated sugar
  • 1.5 tsp Baking soda
  • 0.75 tsp Baking powder
  • 1 tsp Salt
  • 2 Large eggs, room temperature
  • 0.75 cup (180ml) Full-fat buttermilk
  • 0.75 cup (180ml) Warm water or hot coffee
  • 0.25 cup (60ml) Neutral vegetable oil
  • 2 tsp Pure vanilla extract
  • 2 cups (300g) Fresh strawberries, hulled and pureed
  • 1 cup (225g) Unsalted butter, softened to 65°F
  • 3.5 cups (437g) Powdered sugar, sifted
  • 1 tsp Lemon juice
  • 1 pinch fine sea salt
  • 13 small strawberries, for garnish
  • 6 oz (170g) Dark chocolate (60% cacao)
  • 1 tsp Coconut oil

Instructions:

  1. Simmer 2 cups of strawberry puree in a small saucepan over medium-low heat until reduced to exactly 1/2 cup. Let cool completely.
  2. Preheat oven to 350°F (175°C) and line a muffin tin. Sift together flour, cocoa, sugar, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk eggs, buttermilk, oil, and vanilla. Gradually add the dry ingredients while mixing on low.
  4. Stir in the warm water or coffee by hand until smooth. Fill liners 2/3 full and bake for 18-20 minutes.
  5. Beat the softened butter until creamy. Add powdered sugar, the cooled strawberry reduction, and lemon juice. Whip until fluffy.
  6. Melt dark chocolate and coconut oil together. Dip the 13 garnish strawberries into the chocolate and set on parchment paper to harden.
  7. Pipe the strawberry buttercream onto cooled cupcakes and crown each with a chocolate-covered strawberry.