For the cupcakes:

1 cup all-purpose flour

1/3 cup unsweetened cocoa powder

3/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup granulated sugar

1/4 cup vegetable oil

1 teaspoon vanilla extract

1 teaspoon apple cider vinegar

1/2 cup milk (or dairy-free alternative)

1/2 cup hot water

For the strawberry frosting:

1/2 cup unsalted butter (or dairy-free butter), softened

2 cups powdered sugar

1/4 cup freeze-dried strawberries, finely ground

2 tablespoons milk (or dairy-free alternative)

1/2 teaspoon vanilla extract

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and sugar.
Add vegetable oil, vanilla extract, apple cider vinegar, and milk, stirring until well combined.
Gradually add the hot water while stirring until the batter is smooth.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat the butter until creamy.
Gradually add powdered sugar and freeze-dried strawberry powder, mixing well.
Add milk and vanilla extract, and beat until the frosting is fluffy.
Pipe or spread the frosting onto the cooled cupcakes. Optionally, garnish with fresh strawberry slices for extra flair.

For a dairy-free version, use non-dairy milk and butter in both the cupcakes and frosting.

Freeze-dried strawberries are best for the frosting as they provide concentrated flavor without extra moisture.

To intensify the chocolate flavor, add a little more cocoa powder or melted chocolate to the cupcake batter.