Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 0.75 cup (75g) Dutch-processed cocoa powder
  • 0.75 cup (150g) Coconut sugar
  • 1 tsp Baking powder
  • 0.5 tsp Baking soda
  • 0.5 tsp Sea salt
  • 0.5 cup (120g) Plain full-fat Greek yogurt, room temperature
  • 0.5 cup (120ml) Strong brewed hot coffee
  • 0.33 cup (80ml) Avocado oil
  • 2 Large eggs, room temperature
  • 2 tsp Pure vanilla extract
  • 1 cup (225g) Unsalted grass-fed butter, softened
  • 2.5 cups (310g) Organic powdered sugar, sifted
  • 1 cup (30g) Freeze-dried strawberries, pulverized
  • 2 tbsp Heavy cream
  • 1 tsp Vanilla bean paste
  • 12 Small fresh strawberries, washed and dried
  • 4 oz (115g) Dark chocolate (60-70% cacao), chopped
  • 1 tsp Coconut oil

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a standard 12 cup muffin tin with paper liners. Note: Starting with a hot oven ensures the leavening agents react immediately.
  2. Whisk together the flour, cocoa powder, coconut sugar, baking powder, baking soda, and sea salt in a medium bowl until no lumps remain.
  3. In a separate large bowl, whisk the eggs, Greek yogurt, avocado oil, and vanilla extract until completely smooth.
  4. Gradually stream in the hot coffee while whisking the wet ingredients constantly. This prevents the eggs from scrambling.
  5. Fold the dry ingredients into the wet ingredients using a spatula until just combined and no streaks of flour remain. Note: Overmixing will lead to a tough, bready cupcake.
  6. Divide the batter evenly among the 12 muffin cups. Bake for 18-20 minutes until a toothpick comes out clean.
  7. Transfer the cupcakes to a wire rack to cool completely. Wait until they are cold to the touch before frosting.
  8. Beat the softened butter for 5 minutes until pale. Add powdered sugar and strawberry powder, followed by heavy cream and vanilla paste.
  9. Melt the dark chocolate and coconut oil in 30 second intervals in the microwave until glossy and smooth.
  10. Dip each fresh strawberry into the chocolate, set on parchment to harden, then pipe frosting onto cupcakes and top with the berry. While you are waiting for the cupcakes to bake, you might find yourself craving more chocolate. If you want something even more decadent, check out my [fudgy brownie cupcakes](https://baker.recipes/recipes/fudgy-brownie-cupcakes-with-cookie-dough-frostin/). They have that same intense chocolate profile that pairs so well with a cold glass of milk.