Strawberry Chocolate Cupcakes

Steps

1. Preheat the oven to 350°F and line a 12-cup cupcake tin with liners.
2. In a large bowl, combine flour, cocoa powder, sugar, baking powder, salt, and butter. Mix until the mixture has a sandy texture.
3. In a separate bowl, beat together milk, eggs, and vanilla extract.
4. Slowly pour the wet ingredients into the dry ingredients and beat on high speed for a couple of minutes until smooth.
5. Divide the batter evenly among the 12 cupcake liners.
6. Bake for 18-20 minutes, until the cupcakes spring back when touched.
7. Remove from the oven and let cool completely on a wire rack.
8. Melt the semi-sweet and white chocolate chips separately, then dip the strawberries in the melted chocolate to coat. Set aside to harden.
9. Beat the softened butter until creamy, then gradually add powdered sugar and crushed freeze-dried strawberries, mixing well.
10. Add milk or heavy cream a tablespoon at a time until the buttercream reaches a smooth, pipeable consistency.
11. Pipe the strawberry buttercream onto the cooled cupcakes and top each with a chocolate-covered strawberry.