Homemade chocolate covered strawberry cupcakes

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Yesterday was my sister's birthday so I made her some homemade chocolate covered strawberry cupcakes.
I make cupcakes often. If you were wondering how I manage to keep this voluptuous, womanly figure, now you know! Cupcakes!!
I took a bunch of pictures during the process so I could blog about it today. You're welcome! 😉

I figured I'd just give you my tips & tricks. There's a lot to cover so let's get started...

Always mix your dry ingredients separately.

I add instant jello to my cupcakes. My cupcakes are super moist and this is the secret. Well not a secret, it's all over the internet.

Melt butter first. I do it in the microwave on the melt butter setting and then let it sit while my oven preheats and I prepare my cupcake liners because I don't want it to be hot at the time of mixing. Temperature matters because SCIENCE!

Liners take a long time to peel apart so make sure you do this before you start mixing your wet ingredients. The devil is in the details, y'all!

Put your premature baby chickens in a bowl. Hopefully they are unfertilized. If you're vegan I'm sorry, I don't have a recipe with no eggs and butter. These are cupcakes!

Add vanilla. I get mine from Mexico. Actually I get mine from Amazon.com, but it's Mexican.

I recommend you chop off the green part of the strawberry 🍓 prior to blending. I hear it's healthy and we don't want any of that in our cupcakes!!

Blend strawberries in water. My blender has much more than needed. I used the extra to make a strawberry, banana, kale & spinach smoothie... Mmm. (Yea, I like healthy, just not in my cupcakes)

I do a quick mix of all wet ingredients before I add any dry. This is science / chemistry and that stuff matters. If you don't have a mixer you can do this by hand. Hand mixing is how I got my start before my sister gifted me with my KitchenAid. When there's a will there's a way and the result will be cupcakes so there is a will!

Add your dry ingredients. Try not to make a mess 😂. I look at the clock at this point and make sure I don't mix longer than 3 minutes total. So don't take too long to put those ingredients in. Remember, this is science and that shit matters.

I use an ice cream scoop to batter-up my cupcake liners. Don't overfill!

I bake for 12 minutes and then poke to make sure it's cooked all the way. The toothpick should come out clean when it's done. You can always add more time, but you can't undo an overcooked cupcake.

Cool! 😎 This is an important step and one of my favorites. I sit down and chill while my cupcakes do the same. I like to have a break between baking and frosting. You should never try to frost warm cake. The cake will fall apart.

Frosting time!

I'm using store bought cocoa powder. I didn't have the time to ferment and dry my cocoa beans for this recipe. I know I said homemade, but sometimes you gotta go with convenience.

Mix warm melted butter with cocoa powder, milk and powdered sugar. You can cook the butter and cocoa on the stove on very low heat, but I prefer not to get the pan dirty.