Valentine's Chocolate Strawberry Cupcakes

Ingredients:
1 cup all purpose flour, spooned and leveled
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (1 stick) unsalted butter, softened
½ cup brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
½ cup milk
¼ cup sour cream
Strawberry Frosting:
2 sticks unsalted butter, room temperature
3 1/2 cups confectioners sugar
1 tBSP heavy cream (or 1/2 cup whipped cream out of the can if you are deperate)
1/2 cup strawberry jam
1 tsp vanilla extract
a few drops of red food coloring
Chocolate covered strawberries;
15 medium strawberries
Dark chocolate, melted for dipping

Directions:
Preheat oven to 350°F. Line two 12-count muffins pans with 16 cupcake liners and set aside.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl. Set aside.
Use a mixer, beat the butter, brown sugar, and granulated sugar until light and fluffy.
Mix in the eggs and vanilla extract one at a time, making sure to mix well after each addition.
Add in the milk and sour cream and mix until fully combined.
Add the dry ingredients to the wet ingredients and mix until just combined.
Scoop the batter into the prepared cupcake liners only filling them a little over halfway full. You should end up with about 16-18 cupcakes.
Bake at 350°F for 16-18 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
Remove from the oven and allow to cool in the pan for a couple minutes. Remove from the pan to a wire rack to finish cooling.

To make the strawberry frosting:
In the bowl, use a mixer, beat the butter until smooth. Add in the powdered sugar and heavy cream and mix until well combined.
Add the strawberry jam, vanilla, and red food coloring (if using) and mix until fully combined.
Transfer to the refrigerator until you're ready to frost the cupcakes. If the frosting is a little too soft, you can refrigerate it a little longer so that it's easier to pipe.

To make the chocolate covered strawberries:
Line a large baking sheet with parchment paper and set aside.
Add the chocolate to a microwave safe bowl and microwave in 20 second increments, stirring well after each increment, until melted and smooth.
Dip each strawberry into the chocolate one at a time and place on the prepared baking sheet.
Transfer to the refrigerator until the chocolate has hardened.

To assemble:
Frost the cooled cupcakes as desired. Top each cupcake with one of the chocolate covered strawberries.