Ingredients:
- 1.5 cups (190g) All-purpose flour
- 0.75 cup (65g) Dutch-processed 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) Whole milk
- 0.33 cup (80ml) Vegetable oil
- 2 tsp Vanilla extract
- 0.75 cup (180ml) Hot brewed coffee
- 1.5 cups (340g) Unsalted European-style butter, softened
- 4 cups (500g) Sifted powdered sugar
- 2 tbsp Heavy whipping cream
- 1 tbsp Vanilla bean paste
- 1 pinch Fine sea salt
- 12 Medium fresh strawberries, stems on
- 1 cup (170g) Semi-sweet chocolate melting wafers
- 1 tsp Coconut oil
Instructions:
- Preheat oven to 350°F (180°C) and line a standard 12-cup muffin tin with paper liners.
- Whisk together 1.5 cups flour, 0.75 cup cocoa, 1.5 cups sugar, baking soda, baking powder, and 1 tsp salt in a large bowl. Note: Sifting prevents dry clumps.
- Add the 2 eggs, 0.75 cup milk, 0.33 cup oil, and 2 tsp vanilla extract to the dry ingredients.
- Beat on medium speed for about 2 minutes until the batter is smooth and shiny.
- Stir in the 0.75 cup hot coffee by hand. Note: The batter will be very thin; this is normal.
- Fill liners halfway and bake 18-20 minutes until a toothpick comes out with only a few moist crumbs.
- Transfer to a wire rack and cool completely. Do not frost warm cakes or the butter will melt.
- Melt 1 cup chocolate wafers and 1 tsp coconut oil in 30 second bursts in the microwave until silky and fluid.
- Dip each strawberry, holding by the stem, and place on parchment. Note: Dry berries thoroughly before dipping or the chocolate will seize.
- Beat 1.5 cups softened butter for 5 minutes until it turns pale white and doubled in volume.
- Gradually add 4 cups powdered sugar, 1 tbsp vanilla bean paste, and a pinch of sea salt.
- Pour in 2 tbsp heavy cream and whip for 2 more minutes until the texture is like a stiff cloud.
- Pipe onto cooled cupcakes and top immediately with a chocolate covered strawberry.