Chocolate Strawberry Cupcakes

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• 1 3/4 cups all-purpose flour
  Ingredient note

  Source: 1 3/4 cups all-purpose flour
• 1 3/4 cups granulated sugar
  Ingredient note

  Source: 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
  Ingredient note

  Source: 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
  Ingredient note

  Source: 1 teaspoon baking powder
• 2 teaspoons baking soda
  Ingredient note

  Source: 2 teaspoons baking soda
• 1 teaspoon salt
  Ingredient note

  Source: 1 teaspoon salt
• 1 cup buttermilk
  Ingredient note

  Source: 1 cup buttermilk
• 1/2 cup vegetable oil
  Ingredient note

  Source: 1/2 cup vegetable oil
• 2 each large eggs ( at room temperature)
  Ingredient note

  Source: 2 large eggs ( at room temperature)
• 1 teaspoon + 1 teaspoons vanilla extract
  Ingredient note

  Source: 1 teaspoon vanilla extract; Source: 1 teaspoons vanilla extract
• 1 cup freshly brewed strong hot coffee
  Ingredient note

  Source: 1 cup freshly brewed strong hot coffee
• 3/4 cup strawberry jam
  Ingredient note

  Source: 3/4 cup strawberry jam
• 1 ½ cups freeze dried strawberries
  Ingredient note

  Source: 1 ½ cups freeze dried strawberries
• 1 cup salted butter ( room temperature)
  Ingredient note

  Source: 1 cup salted butter ( room temperature)
• 4 cups powdered sugar
  Ingredient note

  Source: 4 cups powdered sugar
• ¼ cup heavy cream ( plus more if needed for desired consistency)
  Ingredient note

  Source: ¼ cup heavy cream ( plus more if needed for desired consistency)

1. Prepare muffin tins with 24 paper liners. Preheat the oven to 350ºF.
2. In a medium bowl, whisk the flour, sugar, cocoa, baking powder, baking soda and salt. 1 3/4 cups all-purpose flour, 1 3/4 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, 2 teaspoons baking soda, 1 teaspoon salt
3. In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin. 1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, <wprm-ingredient uid="10" removed="0">1 teaspoon vanilla extract, 1 cup freshly brewed strong hot coffee
4. Fill the cupcake cups about ½ to ⅔ full and bake for about 18-21 minutes or until the center of the cupcake springs back when you touch it. Allow the cupcakes to cool on a cooling rack. While the cake is cooling, make the frosting.
5. Place the freeze dried strawberries into a food processor and pulse until it makes a fine powder. 1 ½ cups freeze dried strawberries
6. In a stand mixer bowl, with the mixer on medium speed, whip the butter for 2 minutes until it is almost white in color. Make sure the butter is at room temperature, but not melted. Add in the powdered sugar, strawberry powder, vanilla and cream. 1 cup salted butter, 4 cups powdered sugar, 1 teaspoons vanilla extract, ¼ cup heavy cream
7. Beat on low speed for 3-5 minutes, adding in another tablespoon of cream if the buttercream needs to be thinner for piping.
8. Use a knife to cut a circle into the top center of the cupcake to create a pocket. Don’t go all the way to the bottom. Keep the hole about ¾” deep. Spoon a teaspoon of strawberry jam into the center to fill the cupcake, then place the cut piece of cake back on top to seal the cupcake. 3/4 cup strawberry jam
9. Pipe the frosting onto the cupcakes in swirls. Garnish with strawberries and chocolate shavings or curls.