• Preheat oven to 375 degrees F.
• Line a muffin pan with themed cupcake liners.
• In a large bowl, sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy, about 2 minutes.
• Add the eggs one at a time, beating well with each addition, then stir in the vanilla.
• Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
• Bake for 15 to 18 minutes, until a toothpick inserted into the cake comes out clean.

For the frosting

• Place softened butter into a bowl and beat in 2 cups of icing sugar. Add 2 Tablespoons heavy cream and vanilla.
• Add remaining icing sugar 1/2 cup at a time until you reach your desired consistency.
• Spoon the frosting into a piping bag fitted with a 2D Wilton tip, or other preferred large piping tip.
• Swirl the frosting onto the cooled cupcakes, starting in the center - moving outwards and then back in and up, being careful not to give the frosting too much height.
• While the frosting is soft, press a hulled strawberry on top so that the cut edge is against the frosting.
• Add a small dot of frosting to the tip of the strawberry and let set.
• Repeat with remaining cupcakes.