Preheat oven to 220°C (430 F). Line 12-cup standard muffin tin with paper liners.
Start with melting the butter for the cupcakes. Let it cool.
Whisk together eggs and sugar until white and fluffy. In a separate bowl, combine vanilla powder, salt, the flours, cocoa, baking powder. Add this dry mix to eggs and sugar. Fold in the melted butter.
Spoon into muffin tins and bake in the oven for about 10 minutes. Let them cool.
Place strawberries in a blender, puree until smooth. Strain through a sieve. Beat all the ingredients for the frosting with an electric mixer in a bowl until light and fluffy. Place in a piping bag and let it rest in the fridge for at least one hour.
Pipe the strawberry frosting on the chocolate cupcakes. Garnish with fresh strawberries and serve immediately. Any leftovers can be stored in an airtight container for up to 3 days – if they last that long!