Strawberry Chocolate Cupcakes

Steps

1. Preheat the oven to 350°F and line a 12-hole cupcake tin with liners.
2. In a large bowl, combine flour, cocoa powder, sugar, baking powder, salt, and butter; mix until sandy in 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, or 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 chocolate chips and dip the strawberries partway to coat; melt the white chocolate chips and drizzle over the strawberries. Let set.
9. Crush the freeze dried strawberries into a fine powder.
10. Beat the softened butter until creamy, then gradually add powdered sugar and crushed freeze dried strawberries, mixing well.
11. Add milk or heavy cream a tablespoon at a time until the buttercream reaches a smooth, spreadable consistency.
12. Pipe or spread the strawberry buttercream onto the cooled cupcakes.
13. Top each cupcake with a chocolate-covered strawberry before serving.