Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 1 cup (200g) Granulated sugar
  • 0.5 cup (45g) Dutch-process cocoa powder
  • 1 tsp Baking soda
  • 0.5 tsp Salt
  • 1 cup (240ml) Warm brewed coffee
  • 0.33 cup (80ml) Vegetable oil
  • 1 tsp White vinegar
  • 1 tsp Vanilla extract
  • 1 cup (225g) Unsalted butter, room temperature
  • 3.5 cups (420g) Powdered sugar, sifted
  • 2 tbsp Heavy cream
  • 1 tbsp Vanilla bean paste
  • 1 pinch Fine sea salt
  • 12 Large fresh strawberries, stems on
  • 0.5 cup Strawberry preserves
  • 1 cup (170g) Semi-sweet chocolate melting wafers
  • 1 tsp Coconut oil

Instructions:

  1. Preheat oven to 180°C and line your muffin tin with 12 paper liners. Whisk flour, sugar, sifted cocoa powder, baking soda, and salt in a large bowl until no lumps remain.
  2. Pour in the warm brewed coffee, vegetable oil, vinegar, and vanilla extract. Stir until the batter is just smooth.
  3. Fill liners about two thirds full and bake for 20 minutes until a toothpick comes out clean.
  4. Prepare the frosting by beating the unsalted butter for 3 minutes until pale. Gradually add powdered sugar, followed by heavy cream, vanilla bean paste, and sea salt until light and velvety.
  5. Melt chocolate wafers and coconut oil in a microwave-safe bowl in 30-second intervals. Dip fresh strawberries into the chocolate and set aside on parchment paper to harden.
  6. Core the center of each cooled cupcake and fill with a teaspoon of strawberry preserves. Pipe a generous swirl of vanilla frosting over the top.
  7. Place one chocolate-dipped strawberry onto the frosting of each cupcake before serving.