Chocolate Cupcakes

1. Preheat the oven to 350°F / 180°C and line a 12-cup muffin pan with cupcake liners.
2. In a medium bowl, sift together the cake flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and creamy.
4. Add the eggs one at a time while mixing, then add the vanilla extract.
5. Add the dry ingredients to the batter in three additions, alternating with the buttermilk, and mix on low speed just until combined.
6. Divide the chocolate cupcake batter evenly between the cupcake liners, filling them about ⅔ full.
7. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool for a few minutes in the pan, then transfer them to a wire rack and cool completely.

Strawberry Compote

9. Place the strawberries, granulated sugar, and lemon juice into a saucepan over medium heat.
10. Cook while stirring occasionally until the strawberries are soft and the mixture thickens into a compote.
11. Blend part of the compote until smooth to make the strawberry puree for the frosting.
12. Strain the strawberry puree through a fine mesh sieve for a smooth texture.
13. Let the strawberry compote and puree cool completely before using.

Strawberry Mascarpone Frosting

14. Place the cold mascarpone, heavy cream, powdered sugar, vanilla extract, and 120 g of strawberry puree into a large mixing bowl.
15. Beat with an electric mixer on low to medium speed until the frosting is smooth, thick, and fluffy.
16. Add a small amount of pink food coloring if desired.
17. Transfer the strawberry mascarpone frosting to a piping bag fitted with your favorite piping tip.

Assembly and Chocolate Strawberries

18. Use a cupcake corer or small knife to remove the center of each cupcake.
19. Fill the cupcakes with the remaining strawberry compote.
20. Pipe the strawberry mascarpone frosting onto the cupcakes.
21. Melt the dark chocolate until smooth.
22. Dip the fresh strawberries into the melted chocolate, letting the excess chocolate drip off.
23. Place one chocolate-covered strawberry on top of each cupcake before serving.