• Preheat oven to 350° Fahrenheit. Line a muffin pan with cupcake liners.
• Combine flour, cocoa powder, baking powder, and salt in a large bowl. Set aside.
• Cream butter and sugar together in the bowl of an electric mixer. Add milk, eggs, and vanilla and mix well.
• Add flour mixture to egg mixture alternating with milk. Mix until all of the ingredients are combined and the batter is smooth.
• Pour the batter into the prepared muffin pan, filling each liner about ⅔ full.
• Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool before frosting.

Chocolate Buttercream

• Combine powdered sugar, cocoa powder, and butter in the bowl of an electric mixer. Using the whisk attachment, slowly mix the ingredients together.
• Add heavy cream slowly and then increase the speed to high and beat until fluffy, about 5 minutes.

Chocolate Covered Strawberries

• Wash and thoroughly dry strawberries. Insert a toothpick into the stem. Set aside on a baking sheet that has been lined with parchment paper.
• Melt the semi-sweet chocolate chips in the microwave in 30-second increments, stirring in between.
• Dip the strawberries into the melted chocolate, turning to coat it all around. Place chocolate-covered strawberries back on to parchment paper.
• Once all of the strawberries have been coated in chocolate, melt the white chocolate chips in the microwave in 30-second increments, stirring in between, until melted.
• Carefully place melted chocolate in a piping bag and then snip off the tip of the bag. Drizzle the white chocolate over the chocolate-covered strawberries.

Cupcake Assembly

• Place buttercream in a pastry bag that has been fitted with a Wilton 1M piping nozzle.
• Pipe swirls of chocolate buttercream on top of the cupcakes. Add a chocolate covered strawberry on top.