Ingredients

• 2 ounces Unsweetened Chocolate, chopped
• 1 cup All Purpose Flour
• 1/4 cup Unsweetened Cocoa Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 1 cup Granulated Sugar
• 1/4 cup Unsalted Butter, softened
• 1 Large Egg
• 1 Large Egg Yolk
• 1 1/2 teaspoons Vanilla Extract
• 1/2 cup Sour Cream
• 1/2 cup Boiling Water

Strawberry Buttercream Frosting

• 1 cup Freeze Dried Strawberries
• 1 cup Fresh Strawberry Puree
• 3/4 cup Unsalted Butter, softened
• 3 1/4 cups Powdered Sugar
• 1 teaspoon Fresh Lemon Juice
• 1/4 teaspoon Vanilla Extract
• Red food coloring

Chocolate Covered Strawberries

• 12 Fresh Strawberries
• 4 ounces Semi-Sweet Chocolate

Directions

1. Cupcakes: preheat oven to 350F; line a 12 cup muffin tin with cupcake liners; melt chocolate in a microwave safe bowl in 20 second intervals; stir between each interval until melted and smooth; set aside to cool
2. In a bowl whisk together flour, cocoa powder, baking soda and salt; set aside
3. In a large bowl using an electric mixer, mix together sugar and butter until combined; mix in egg, egg yolk, and vanilla extract; mix in melted chocolate then sour cream
4. Add half of the flour mixture; mix on low speed until combined; add remaining half of flour mixture until combined
5. Add 1/5 of the boiling water at a time; mix until combined after each addition; once all the water has been added, mix batter on medium-low speed for 1 minute
6. Divide batter among the prepared muffin cups; fill each tin 3/4 full; bake for 17-20 minutes until toothpick comes out clean
7. Remove from oven and let cool on wire rack for 10 minutes; allow to cool completely before frosting
8. Frosting: place freeze dried strawberries in a sealed baggy then crush into a fine powder using a rolling pin; sift through a fine mesh sieve into a bowl to remove seeds; set aside
9. Strain strawberry puree through a fine mesh sieve; measure out 3/4 cup and pour into a small saucepan over medium-low heat
10. Simmer puree; stir occasionally until reduced to 1/4 cup, 10-14 minutes; if it is not 1/4 cup it will make the frosting runny
11. Pour reduced puree into a small bowl; refrigerate and stir occasionally until fully cooled
12. In the bowl of a stand mixer with a paddle attachment, mix butter until fluffy
13. Mix in powdered sugar, strawberry puree, and freeze dried strawberry powder, lemon juice, and vanilla; continue to mix until frosting is pale and fluffy; tint with red food coloring; frost cooled cupcakes
14. Chocolate covered strawberries: melt chocolate in microwave safe bowl in 30 second intervals; stir between each interval until melted and smooth
15. Dip strawberries in chocolate; let excess chocolate run off then transfer each strawberry to a cupcake