Strawberry cream chocolate cupcakes!

Makes 12 cupcakes

1 cup unsweetened cocoa powder
1 cup maida
½ tsp baking powder
Pinch of salt
½ cup unsalted butter or oil,
1 cup sugar
4 large eggs
1 tsp vanilla extract
1/4 cup yogurt
Sift the cocoa, flour, baking powder. Preheat the oven to 220-degree C. Cream the butter and sugar together until they form a smooth mixture, add vanilla, then the eggs in, one at a time and beat until pale and fluffy. 
Stop using the electric beater, and use a rubber spatula or wooden spoon, gently mix in the flour mixture and yogurt alternatively and fold it into the egg mixture. Fill them into the cupcake liners and bake for 15-17 minutes until a toothpick inserted comes out clean. Let cool completely.

For the fresh cream frosting:
1 cup heavy whipping cream
2 tsp confectioners’ sugar
1/2 tsp vanilla
Fresh strawberries or strawberry puree
Dark chocolate bar
Cupcake pan
Cupcake paper cups

Take a large bowl, put in the ice cubes. Take a smaller bowl that sits on the ice and pour in the cream and vanilla. Beat on low speed until all of them combine to get light and forms peaks. Add the sugar and beat on low until combined. The ice helps it stay cold enough and hold its form while whipping
Pour the frosting into a piping bag. Frost the cooled cupcakes. Top it strawberries and chocolate. Enjoy!