Chocolate Cupcakes with Strawberry Filling

Ingredients 1-1/4 cups all-purpose flour 1-1/4 cups sugar 1/3 cup baking cocoa 1/2 teaspoon baking soda

1/2 teaspoon salt 1/2 cup buttermilk 1 large egg, room temperature 1/4 cup canola oil 1 teaspoon vanilla extract 2/3 cup hot brewed coffee

STRAWBERRY FILLING: 1/2 cup freeze-dried strawberries 1/4 cup unsalted butter, softened 1 cup confectioners' sugar

1 tablespoon heavy whipping cream 1/4 teaspoon vanilla extract 1/8 teaspoon salt

Directions Preheat oven to 350°. Paper-line 12 muffin cups. Sift flour, sugar, cocoa, baking soda, and salt twice into a large basin.  

Whisk buttermilk, egg, oil, and vanilla in a small bowl until smooth. To flour mixture. Add hot coffee and beat until smooth.  

Fill cups 3/4 full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 10 minutes in pans before transferring to wire racks to finish cooling.  

Make powder from freeze-dried strawberries in a food processor. Cream butter in a large basin. Beat confectioners' sugar, cream, vanilla, salt, and strawberry powder until smooth.  

Cut a pastry bag corner and insert a little tip. Add strawberry filling. The tip should go through the paper liner to fill each cupcake.  

Place chocolate in a small bowl. Just boil cream in a small saucepan. Pour over chocolate; wait 2 minutes. Whisk until smooth. Wait to set ganache on cupcake tops. Strawberry slices can be added to topping.