• Preheat oven to 325 degrees. Line a cupcake pan with liners and set aside.
• In a large bowl, whisk or sift together dry ingredients : flour, cocoa powder, baking soda, baking powder, and salt. Set aside
• In a separate bowl, add your wet ingredients: granulated sugar, eggs, buttermilk, warm water, vegetable oil, and vanilla extract. Mix until combined.
• Add half of dry ingredients to wet ingredients and stir until just combined. Add remaining dry ingredients and mix until just combined
• Divide cupcake batter between 18 cupcake liners, filling about halfway full. Bake in preheated oven for 18-20 minutes, or until a toothpick comes out clean.
• Remove pan from oven and allow to cool for 5 minutes before transferring cupcakes to a wire rack to finish cooling.

STRAWBERRY BUTTERCREAM FROSTING

• In a large bowl using a stand or hand-held electric mixer on medium speed, beat the butter until fluffy and no lumps remain.  ( I'm using my Kitchen Aid mixer )
• Add the heavy whipping cream. Then add salt, powdered sugar 1/2 cup at a time, until combined. Add the vanilla and the minced strawberry. Beat until light and fluffy.
• Frost cupcakes and decorate as desired. Top with fresh strawberry

  Frosted cupcakes can be left at room temperature in an airtight container for 1 day, or in the fridge for up to 3 days.