Chocolate Strawberry Shortcake Cupcakes

Ingredients:


Chocolate Cupcakes:

• 1 1/2 cups all purpose flour
• 1 cup sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water or coconut milk
• 1/2 cup canola oil
• 2 tablespoons apple cider vinegar
• 2 teaspoons vanilla extract

Frosting:

• 4 cups confections' sugar
• 1/2 cup butter or 1/2 cup refined coconut oil, room temp
• 1 tablespoon vanilla extract
• 1/4 cup water

Garnish: 

• 1 1/2 cups hulled and sliced fresh strawberries

Procedure: 
Chocolate Short Cake: 
Preheat oven to 350º, line 2 (12 cup) pan with 14 cupcake liners. In a large bowl whisk together the flour, sugar, cocoa powder, baking soda and salt. In a separate bowl mix together water, oil, vinegar and vanilla. Slowly pour the wet mixture into the dry ingredients, until just combined, do not over mix.

Fill the cupcake liners about two-thirds full, and bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean with a few crumbs. Let the cupcakes cool completely before frosting.

Frosting:
Mix confections' sugar, butter and vanilla on medium high until well combined. As the mixer continues to run add in 1 tablespoon of water at a time, until desired buttercream frosting consistency. Note: you do not need to use all one-forth cup of the water.

Set Up:
Once the cupcakes are completely cooled, slice of the top 1/3 of each cupcake, slather with frosting and place 3 to 4 pieces of sliced strawberry. Place the top of the cupcake back on top and lather an additional circle of frosting and sliced strawberries. Dust top of Chocolate Strawberry Shortcake Cupcakes with powdered sugar. Produces 14 cupcakes!