¼cupunsalted butterat room temperature (optional for a thicker and creamier frosting)
1cupchopped fresh strawberries
Preheat oven to 375 degrees F. In a stand mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla.
In a bowl combine the flour, cocoa, cinnamon, baking soda, and salt; gradually add to creamed mixture alternately with coffee and buttermilk, beating well after each addition.
Fill paper-lined muffin cups two-thirds full. Bake for 12 to 15 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Using a paring knife, core out a well down into each cupcake, for your hulled strawberry to fit into. Stick the strawberry pointy side down into your cupcakes. Take the piece of the cupcake that you cut out, and place it on top of the strawberry, after you push it down into the cupcake.
Strawberry Cream Cheese Frosting:
Beat cream cheese and butter, if using with an electric mixer until fluffy. Gradually beat in sugar, until smooth. Add strawberries, lemon zest, and lemon juice and beat until well combined. Spread frosting on cupcakes with a spatula or use a piping bag.
Chocolate Cupcakes with Strawberry Cream Cheese Frosting | https://www.californiastrawberries.com/chocoloate-strawberry-cupcakes/