For the cupcakes, preheat the oven to 180 ° C and place paper cases in the muffin tray. Melt the chocolate in the microwave or over steam (attention: the bowl must not touch the water).
Mix the flour with the baking powder. Mix the butter in a bowl until smooth and add to the chocolate with the sugar, eggs, flour mixture, cocoa and milk. Mix everything into a smooth dough. Stir in the chocolate droplets. If necessary, add a little more milk (until the batter falls off the spoon easily).
Spread the dough on the molds and bake for about 20 minutes (do a chopstick test) and let cool on a kitchen rack.
The ingredients must be room temperature for the frosting. Please take it out of the refrigerator for at least one hour (or even longer, otherwise the frosting will not have a nice consistency) beforehand.
First stir the softened butter until smooth, then add the cream cheese. Then I sieve in powdered sugar until the desired sweetness and then add the lemon zest. I put the frosting on the cooled cupcakes after a break in the fridge for about 1 hour. I leave the edge free because the heavy strawberries push the frosting down a little later.
I cut the bowl of strawberries so small that it is still fun to cut the strawberries. But they have to be small enough to still place them on the cupcake. To do this, I lightly press the pieces into the cream. At the end I added some strawberry syrup over the frosting and the strawberries.
After that you can only eat the cuppy with a fork, but it tastes so deliciously fresh!
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