For the Cupcakes: – 1 1/2 cups all-purpose flour – 1 cup granulated sugar – 1/3 cup unsweetened cocoa powder – 1 tsp baking soda
– 1/2 tsp salt – 1 cup warm water – 1/3 cup vegetable oil – 1 tbsp white vinegar – 1 tsp vanilla extract
For the Strawberry Filling: – 1 cup diced strawberrie – 2 tbsp granulated sugar – 1 tbsp cornstarch – 1 tbsp water
For the Chocolate Ganache Frosting: – 1/2 cup heavy cream – 1 cup semisweet chocolate chip
Preheat oven to 350°F (175°C) and line muffin tin with cupcake liners. Mix dry cupcake ingredients in a bowl and wet ingredients in another. Combine and mix until smooth.
Fill cupcake liners two-thirds full and bake for 18-20 minutes. Cook strawberries, sugar, cornstarch, and water in a saucepan until thickened. Let cool.
Hollow out cupcakes and fill with strawberry mixture. Heat cream and pour over chocolate chips. Stir until smooth for ganache.
Dip cupcakes in ganache or spread ganache on top. Allow ganache to set before serving.