Chocolate Covered Strawberry Chocolate Cupcakes

Chocolate covered strawberries are a Valentine's Day must, but are super expensive at the store. It is much easier and affordable to make your own. They also make an excellent decoration for cupcakes

For the strawberries:
16oz strawberries, washed and patted completely dry
1 cup semi sweet chocolate chips
1/4 cup white chocolate chips

Set out parchment paper for the berries. Melt the chocolate chips in a bowl in the microwave in 30 second intervals until smooth. Working quickly, dip the strawberries in the melted chocolate. Cover completely and set to harden on the parchment paper. When complete, melt the white chocolate in the microwave and use a fork to drizzle over the strawberries. Set in the freezer to solidify.

For the cupcakes:
1/2 cup unsweetened cocoa powder
1 cup water
3 large eggs
2 1/4 tsp vanilla extract
2 1/4 cup flour
1 1/2 cup sugar
1 tbsp baking powder
3/4 tsp salt
1 cup unsalted butter, softened

Whisk the cocoa and the water until smooth and dissolved. In another bowl, combine the eggs and vanilla with 1/4 of the cocoa mix. In a large bowl,  combine the remaining dry ingredients and mix well. Add the butter and cocoa mixture and blend until mixed and moistened. Beat for 2 additional minutes. Add the egg mixture to the batter in 3 batches, taking time to mix each batch in completely before continuing. Spoon 3 tablespoons into each cupcake liner and bake 20-25 minutes, or until a toothpick placed in the center comes out clean. Cool completely before icing.

Icing:
2 3/4 cups confectioners sugar
6 tbsp cocoa powder
6 tbsp water
6 tbsp butter
1 tsp vanilla extract

Dollop and smooth out icing on cupcakes, working out from the center. Sprinkle with white and pink spinkles and top with strawberry.