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1
Make the cupcakes: Preheat the oven to 350 degrees F. Line a 6-cup jumbo muffin pan with paper liners.
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2
Whisk the flour, baking powder and salt in a bowl.
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3
Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes.
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4
Beat in the eggs, one at a time, then beat in the vanilla.
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5
Reduce the mixer speed to low; beat in the flour mixture in 3 batches, alternating with the strawberry milk, beginning and ending with flour, until just combined.
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6
Divide the batter evenly among the prepared muffin cups.
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7
Bake until a toothpick comes out clean, 25 to 30 minutes.
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8
Let cool 5 minutes in the pan, then remove to a rack to cool completely.
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9
Using a paring knife, cut a cone-shaped piece of cake out of the top of each cupcake (about the same size as the strawberries), stopping about 1/2 inch from the bottom.
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10
Stuff with the strawberries, then cover with a small piece of the removed cake.
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11
Make the frosting: Sift the confectioners' sugar and cocoa powder into a medium bowl.
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12
Transfer half of the sugar-cocoa mixture to a large bowl; add the butter and 1/4 cup cream and beat with a mixer on medium-high speed until smooth.
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13
Add the remaining sugar-cocoa mixture and 1/4 cup cream and beat until fluffy.
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14
Transfer to a pastry bag fitted with a star tip and pipe onto the cupcakes.
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15
Top each with a strawberry half.
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16
Photograph by Sam Kaplan
