Chocolate Covered Strawberries Cupcakes

Preheat the oven to 350 degrees Fahrenheit. Line a muffin tray with cupcake liners and set aside.

In a large bowl, beat the dry cake mix, eggs, oil, water, strawberry soda and strawberry extract with an electric mixer on low speed for 3 minutes.

Scoop the cupcake batter into the prepared muffin tray.

Bake for 15 -17 minutes or until a toothpick inserted in the center comes out clean.

Cool in the muffin pan for 10 minutes. Remove to a cooling rack for 1-2 hours before frosting.

Beat together the butter, powdered icing sugar and cocoa for 2-3 minutes until everything is mixed well together.

Add the milk, flavor extract (and salt if you are using). Beat until the frosting becomes thick and smooth.

Adjust the flavor with any extra powdered icing sugar, cocoa powder or cream as needed.

Place the frosting into a piping bag with a large star tip. Pipe the frosting onto a cooled cupcake.

Wash Strawberries and let dry.

Line a baking tray with wax paper and set aside.

Melt chocolate by placing wafers into a glass container and placing in the microwave for 20 seconds at a time and stirring each time. It is done when you have a smooth melted bowl of chocolate.

Hold strawberries at the top and dip them in the melted chocolate.

Put dipped strawberries on wax paper to dry, about 1 hour.

Cut Strawberries in half for topping on cupcake.