Recipe: Chocolate Covered Strawberry Hi Hat Cupcakes

INGREDIENTS

For the cupcakes:

1/4 cup

+ 2 tbsp unsweetened Dutch-process cocoa powder

1/4 cup

+ 2 tbsp hot tap water

1 1/2 cups

all-purpose flour

1/2 tsp

baking soda

1/2 tsp

baking powder

rounded 1/2 tsp coarse salt

12 tbsp

unsalted butter

1 cup

+ 1 tbsp granulated sugar

large eggs, at room temperature

2 tsp

pure vanilla extract

1/2 cup

sour cream (light is fine), at room temperature

For the strawberry Swiss meringue buttercream frosting:

1 1/2 cups

diced strawberries

egg whites, at room temperature

1 1/2 cups

sugar

table salt

1 1/2 cups

unsalted butter, cut into tablespoons, at room temperature

For the chocolate coating:

12 oz

good semi-sweet chocolate, finely chopped

3 tbsp

canola oil