1 Dozen chocolate cupcakes.

I love Chocolate cupcakes, they remind me of being a kid PLUS they cool down in no time. Whenever I bake a chocolate cake I sit anxiously waiting for my cake to cool down so I can ice it, but no need to wait that long for these little childhood delights. Take them out of the tray sit them in a cool place for about 15 min and they're ready to be topped.

Chocolate cupcake recipe
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 plus 2 tablespoons cocoa powder
1 teaspoon vanilla extract
1 egg
1 cup white sugar (superfine)
1/2 cup milk
1/2 cup boiling water
1/4 cup plus 2 tablespoons oil

Preheat your oven to 350* F.
In a med bowl sift your flour, baking powder, baking soda, cocoa, and salt. Set aside.
Meanwhile with an electric mixer or hand wisk, wisk your egg, sugar, and vanilla until light and fluffy. Add your oil a little at a time until combined. Now add 1/2 of your dry mix and gently combine into the wet ingredients, add your milk, mix well then add the remainder of your dry ingredients being careful not to overmix your batter. Once your batter is well combined add your 1/2 cup of boiling water and gently mix. Immediately fill your cupcake cups about 3/4 up the cup. Bake for approximately 15 to 18 min.

Chocolate whipped cream

Ingredients

1 1/4 cup heavy whipping cream

2 tablespoon cocoa powder

1/2 teaspoon vanilla extract

3 tablespoons icing/powder sugar

Sift your sugar and cocoa powder. Add your vanilla and cocoa mix to your *cold* cream and mix lightly with a wisk or fork just enough to combine. If your cream is very cold you may now mix until stiff peaks form.

Top your (cooled) cakes with whipped cream and garnish with strawberries, shaved chocolate and dust with powder sugar.