Preheat oven to 350 degrees F. Add paper liners to a muffin tin. Set aside.
In a large mixing bowl or the bowl of a stand mixer with paddle attachment, mix the butter and sugar until fluffy, about 2 minutes. Add eggs, one at a time, just until eggs are combined. Mix in vanilla and beat until blended.
In another bowl, add the flour, dark cocoa powder, baking powder and salt and whisk until combined. Add the dry ingredients to the wet ingredients.
Add the milk a little at a time, beating just until everything is combined. Scrape the sides of the bowl to be sure everything is combined.
Spoon batter into cupcake tins lined with paper liners or lightly greased, to 2/3 full.
Bake in a preheated 350 degree oven for 16-18 minutes, until done. Use a toothpick to test for doneness, inserting in center, if it comes out clean with no batter or crumbs, the cupcakes are ready.
Let cupcakes rest in pan for 2-3 minutes before removing to racks to cool completely. Once cool, frost as desired.
When ready to fill the cupcakes, chop the strawberries into pretty small pieces.
In a small sauce pan over medium low heat, add the strawberries, granulated sugar and 1 tablespoon water. Stir constantly until the sugar is dissolved and mixture begins to boil. Remove from heat.
In a large bowl, combine the strawberry mixture and the chocolate chips, stirring gently.
Pour the heavy whipping cream in a microwave safe bowl and heat for 1 minute.
Pour the heated whipping cream over the strawberry & chocolate mixture and cover. Allow to sit about 5 minutes.
Remove the cover and whisk the mixture until the chocolate is completely melted. Allow to sit for at least 5-10 minutes before piping into the cupcakes.
When the strawberry chocolate ganache is ready, it’s time to fill the cupcakes.
Using a melon baller, or tiny scoop, coming in from the top of the cupcake, remove a bit of the cake down through the center. Reserve the little cake ball.
Fill the center of each cupcake with the strawberry chocolate ganache and place the remaining cake back on top pushing down gently to fill the hole. Repeat with all cupcakes.
When ready to frost the cupcakes, add the chopped strawberries to a food processor and puree until smooth. Set puree aside.
Beat the butter until smooth. Add about half of the powdered sugar and mix until well combined and smooth. Add 2-3 tablespoons of strawberry puree and mix until well combined.
Repeat with the remaining ingredients.
IF FROSTING IS TOO THIN, ADD A LITTLE POWDERED SUGAR A TABLESPOON AT A TIME. IF FROSTING IS TOO THICK, ADD MILK OR WATER BY THE TABLESPOON UNTIL DESIRED CONSISTENCY.
Add pink gel icing color until you have your desired shade of pink frosting, mixing well between additions.
Fill piping bag and pipe the frosting on top of each cupcake.
Top with chocolate shavings and strawberry pieces or a chocolate covered strawberry.
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