Chocolate and strawberry cupcakes

Ingredients:

Chocolate covered strawberries and cream

• 170 g chopped semi-sweet chocolate
• 12 medium strawberries
• 60 g chopped white chocolate
• 170 g (12 tbsp) butter at room temperature
• 2 pinches of salt
• 2 cups powdered sugar
• 2 tsp vanilla extract
• 2 tbsp. whole milk

Cupcakes

• 1 cup premium wheat flour
• 1/2 tsp salt
• 1/2 teaspoon baking soda
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon dry instant coffee
• 3/4 cup whole milk
• 1 cup of sugar
• 3/4 cup refined vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup strawberry jam or jelly
• 1 teaspoon lemon juice

Preparation:

1. Make the cupcakes: Preheat the oven to 175°C. Line 12 muffin tins with parchment paper. In a medium bowl, whisk together the flour, salt, and baking soda. In a large bowl, combine the cocoa powder and instant coffee.
   
   In a small saucepan, heat the milk over medium heat, but do not bring it to a boil. Pour it into the cocoa powder and coffee mixture and whisk thoroughly. Let it cool for a couple of minutes, then add the sugar and stir until the sugar dissolves. Stir in the vegetable oil, egg, and vanilla, then gradually whisk in the flour.
2. Fill each muffin tin about two-thirds full with batter. Bake in the oven for about 20 minutes. Mix strawberry jam with lemon juice and brush the warm muffins with the mixture. Let the muffins cool completely.
   
   Meanwhile, make the chocolate-covered strawberries: Melt 110g of semisweet chocolate in the microwave, stirring every 30 seconds. Dip the strawberries in the chocolate; place on a plate. Let the chocolate set for 20-30 minutes.
3. Prepare the cream: Melt 60 g (2 oz) of semisweet chocolate in the microwave, stirring every 30 seconds. Let cool. Beat the chocolate until smooth with 6 tbsp (90 g) of butter and a pinch of salt. Whisk in the melted white chocolate.
   
   Add 1 cup of powdered sugar and beat for 3 minutes until light and fluffy. Then whisk in 1 teaspoon of vanilla extract and 1 tablespoon of milk. Set the white chocolate mixture aside. Repeat with the semisweet chocolate mixture.
4. Fill one side of a pastry bag with white chocolate frosting and the other with semi-sweet chocolate frosting, lining the two colors up. Cover each cupcake with frosting in a swirl pattern. Decorate the cupcakes with chocolate-covered strawberries.