Tuxedo Cupcakes with Chocolate Covered Strawberries

I have been trying so hard to make a dessert that does not involve chocolate.... I failed miserably. Chocolate should be a part of every dessert! I wanted to try something fancy and new but also add a fun twist to it! I have seen so many Tuxedo cakes but never Tuxedo cupcakes, so I gave this a shot and it turned out fabulous! I have to admit, these could quite possibly be some of the best chocolate cup cakes I have ever had!

Ingredients

For the cake:
1/2 cup (1 stick) unsalted butter
1 cups water
1/2 cup canola oil
2 cups sugar
1/2 cup unsweetened cocoa powder
2 cups all-purpose flour
2 large eggs
1/2 cup yogurt
1/2 tbsp. baking soda

1/4 tsp. salt
1/2 tbsp. vanilla extract

For the frosting:
2 cups chilled heavy whipping cream
1¼ cups confectioners’ sugar, sifted

For the chocolate topping:
2 oz. bittersweet chocolate, finely chopped
1/2 cup heavy whipping cream
¼ cup light corn syrup
2 tsp. vanilla extract

To make the cupcakes, preheat the oven to 350˚ F.  Line your cupcake pan with cupcake liners. 
In a saucepan over medium heat, combine the butter, water and canola oil; heat until the butter is melted.

 In a large mixing bowl, combine the sugar, cocoa powder, and flour; whisk to blend. 

 Pour the melted butter mixture into the dry ingredients and whisk until smooth. 

 Whisk in the eggs one at a time, then whisk in the buttermilk.  Add the baking soda, salt and vanilla to the bowl and whisk just until incorporated. 

 Divide the batter evenly in your cupcake pan.  Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Let cool in the pans for 15 minutes.  To make the frosting, add the heavy cream to the bowl of an electric mixer fitted with a whisk attachment. Whip on medium-high speed until soft peaks form.  Add the powdered sugar and continue to whip until thoroughly combined and stiff peaks form.  Be careful not to over-beat!

To make the chocolate glaze, place the chocolate in a medium bowl. 

 Heat the cream in a small saucepan over medium heat until simmering. 

 Pour the hot cream over the chocolate and let sit 1-2 minutes.  Whisk until the mixture is smooth and homogeneous.  Blend in the corn syrup and vanilla.  Pour the glaze into a pitcher or measuring cup and let cool for 10 minutes.  (Do not let the glaze cool longer or it may become difficult to use.)

To decorate the cupcakes,  dip the tops of each cupcake in the cooled chocolate ganache. Then top with the whipped cream, chocolate shavings if you desire then your strawberries!!