Line muffin tin with muffin papers and preheat the oven to 350F.
Cream the butter and sugar together in a stand mixer with a paddle attachment until light and fluffy.
Add the eggs one at a time until each is fully incorporated, add the vanilla.
Add the dry ingredients, turn the mixer on and slowly pour in the wet ingredients, do not over mix.
Divide the batter between the cup and bake at 350F for 20-23 minutes.
Beat the butter with a whisk attachment in a stand mixer until light and fluffy, slowly add the powdered sugar a cup at a time alternating with the strawberry puree and egg yolks. Finish the frosting with the salt, taste and adjust.
In a microwave safe bowl heat the heavy cream until it steams, add the chocolate chips and let sit for a minute to start to melt. Stir until the mixture is smooth and glossy, reheat for 5 seconds if needed to melt the chocolate more.
Frost the cupcakes with a medium about of frosting, just a layer, not a heaping pile. Chill the cupcakes in the freezer for about 10 minutes just to set the frosting so it won’t melt when dipped in the warm chocolate.
Pour some sprinkles into a bowl. Dip the frosting of each cake into the chocolate to coat, it doesn’t have to be perfect, then dip the chocolate covered cupcake into the sprinkles. Rotate the cake around to cover more of he edges.
Squirt a small amount of whipped cream on to each cake and top with a cherry.
I’m a tall ship cook, I prefer to cook with water beneath me, no land in sight and lots of mouths to feed. I like to play with bold flavors, pushing people’s taste buds in new directions and using a recipe as a guideline, my hands are my measuring spoons. Read More about “About Me“…