Chocolate & Strawberry Cupcakes

Chocolate & Strawberry Cupcakes 

Ingredients 
2 cup all-purpose flour 
2 cup sugar  
1 cup cocoa powder  
2 tsp baking powder  
1 tsp baking soda  
1 tsp salt  
2 large egg, room temperature  
1 cup buttermilk, room temperature  
1 cup vegetable oil  
1 tsp vanilla essence  
1 cup very hot water 

Strawberry Frosting  
1 cup (230g) unsalted butter, soften  
6-8 cups icing sugar  
1/3 cup strawberry topping/sauce 
4 - 5 Tbsp milk 

Method  
Heat oven to 175 degrees.  
Line a cupcake tin with paper liners. 
Add flour, sugar, cocoa powder, baking powder, baking soda & salt together in a bowl and whisk to combine. 
In another bowl add egg, buttermilk, oil & vanilla and whisk to combine. 
Add the wet ingredients to the dry ingredients & mix with a hand mixer or a stand mixer until combined. Add the hot water to the batter and mix again, scraping the sides of the bowl as necessary, until combined. Batter will be thin. 
Fill cupcake liners ½ full, then bake 18-21min, until a skewer comes out with a few moist crumbs when used to test cupcake. 
Cool completely before frosting. 

Method - Frosting  
Add butter to a mixing bowl, with a hand beater or stand mixer beat butter on low speed until smooth & creamy, gradually add in icing sugar & milk, alternating the two & once the frosting starts to thicken add the strawberry topping, add more icing sugar & continue until desired consistency. If frosting is thick, add more milk.
Add to a piping bag and pipe tall swirls on each cake.