Ingredients:

  • 225g all-purpose flour
  • 200g granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 170g unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 180ml whole milk
  • 2 tsp vanilla bean paste
  • 2 tbsp Dutch-process cocoa powder
  • 1 tbsp milk
  • 2 tbsp freeze-dried strawberry powder
  • 225g unsalted butter, softened
  • 450g powdered sugar, sifted
  • 3 tbsp heavy cream
  • 3 tbsp freeze-dried strawberry powder
  • 150g semi-sweet chocolate chips
  • 1 tbsp coconut oil

Instructions:

  1. Preheat oven to 180°C (350°F). Cream 170g butter and 200g granulated sugar for 3 minutes until pale. Add eggs one at a time, then vanilla paste. Alternately mix in flour, baking powder, salt, and 180ml milk until smooth.
  2. Divide batter into three equal portions. Leave one vanilla. Mix 2 tbsp cocoa powder and 1 tbsp milk into the second. Mix 2 tbsp strawberry powder into the third.
  3. Use a small spoon to drop the chocolate batter into the bottom of each liner, followed by vanilla, then strawberry.
  4. Bake for 22 minutes until a toothpick comes out clean and the tops spring back. Let cool completely.
  5. Beat 225g butter, 450g powdered sugar, 3 tbsp heavy cream, and 3 tbsp strawberry powder to create the frosting. Pipe tall, tight swirls of frosting onto cooled cupcakes.
  6. Freeze them for 15 minutes. Meanwhile, melt 150g chocolate chips and 1 tbsp coconut oil together. Transfer the chocolate to a narrow jar and let it cool slightly so it's not piping hot.
  7. Hold a chilled cupcake by the base, invert it, and dip the frosting vertically into the chocolate. Lift it straight up, let the excess drip off for a few seconds, then flip it back over.