Ingredients:

  • 1 ½ cups (192g) all-purpose flour, spooned and leveled
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 ½ cups (300g) granulated sugar
  • ¾ cup (180ml) vegetable oil
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups (360ml) hot coffee or hot water
  • 1 large egg
  • 1 cup (2 sticks/226g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 pound (450g) fresh strawberries, hulled and halved
  • ¼ cup (50g) granulated sugar
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon water
  • Optional: Red food coloring, gel or liquid

Instructions:

  1. Combine strawberries, sugar, lemon juice, and water in a saucepan. Simmer over medium heat, stirring occasionally, until the strawberries have softened and released their juices (about 10-15 minutes).
  2. Carefully transfer the strawberry mixture to a blender or food processor. Blend until smooth. Strain the coulis through a fine-mesh sieve to remove seeds (optional, but recommended for a smoother texture). Taste and adjust sweetness as needed. Stir in a tiny drop of red food coloring if desired. Let cool completely.
  3. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  4. Whisk together dry ingredients (flour, cocoa, baking powder, baking soda, salt) in a large bowl.
  5. In a separate bowl, combine sugar, oil, vanilla, hot coffee/water, and egg. Whisk until smooth.
  6. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
  7. Fill each cupcake liner about 2/3 full.
  8. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  10. Cream the softened butter until light and fluffy. Gradually add the sifted powdered sugar, alternating with the milk, until smooth and creamy. Stir in the vanilla extract and salt.
  11. Once the cupcakes are completely cool, frost them with the vanilla buttercream. Use a piping bag or simply spread with a knife.
  12. Using a small knife or melon baller, carefully cut a small, circular 'bite' out of the top of each cupcake.
  13. Spoon the cooled strawberry coulis into the 'bite' in each cupcake, letting it ooze slightly.
  14. Serve immediately or chill for later.