• Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.

Chocolate Cupcakes

• In a medium-sized bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
• In a large bowl, whisk together the egg, milk, water, oil, and vanilla extract. Add the flour mixture to the wet ingredients and whisk until combined (the batter will be thin).
• Fill the cupcake liners ½ way full (about 2 tablespoons) and bake for 14-16 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean. Allow them to cool in the pan for 10 minutes and then transfer them over to a wire rack to finish cooling.

Chocolate Covered Strawberries

• As the cupcakes bake, prepare the chocolate covered strawberries. Line a small baking sheet with parchment paper and set it aside. Wash the strawberries and dry them off really well. The chocolate won't stick to the strawberries if they're wet.
• In a microwave-safe bowl melt the chopped chocolate in 20-second intervals, stirring well after every 20 seconds until melted and smooth.
• Dip each strawberry into the chocolate one at a time and place them on the prepared baking sheet. Then place the pan into the refrigerator so the chocolate can harden.

Strawberry Frosting

• Add the chopped strawberries to a food processor and puree for about 5-10 seconds, or until you have small bits of strawberries. In a small saucepan over medium heat, cook the strawberries until they have reduced to a thick, jam-like consistency (stirring occasionally). This should take about 10 minutes.
• Once reduced, transfer the strawberry reduction to a small heat-safe bowl and place it into the refrigerator. Cool completely before using it in the frosting.
• In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until light and creamy. Add the powdered sugar, strawberry puree, and vanilla extract and mix on low speed until combined (about 30 seconds). Then increase the speed to high and beat for another 1-2 minutes (frosting should be light and creamy).

Assemble

• Use a piping bag and your favorite frosting tip to frost the cupcakes. I used the Wilton 6M. Then top each cupcake with a chocolate covered strawberry.
• Keep any leftovers in an airtight container in the refrigerator for up to 5 days.