Preheat the oven to 365F degrees and line muffin trays with muffin papers (you'll end up with about 14 cupcakes total).

In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt.

In a separate large bowl beat together the oil, sugar, vanilla extract and eggs.

Turn the mixer to low and carefully beat in about 1/2 of the flour mixture followed by about 1/2 of the buttermilk. Repeat with the rest of the flour mixture and buttermilk.

Spoon the batter into the prepared muffin pan, filling each about 2/3 full.

Bake for 15-18 minutes, or until an inserted toothpick comes out clean.

Core the strawberries, if not already.

Place the strawberries in a food processor or blender and pulse until they're pureed. (If using frozen - you may want to warm up the berries in the microwave to make this easier).

Put the puree through a metal sieve to remove the seeds. I press it through using the back of a spoon.

Place the puree in a medium sauce pan and bring to a gently boil while stirring occasionally to avoid burning. Boil until the mixture is thick like jam and reduced to about 1/4 to 1/3 cup. (About 10-20 minutes).

Place in the fridge or freezer to cool completely.

In a large bowl beat the butter until fluffy. Carefully beat in 2 cups of powdered sugar.

Then beat in 3-4 tablespoons of reduced strawberry puree. It must be cold - otherwise the frosting can separate.

Beat in the rest of the powdered sugar about 1/2 cup at a time until the desired consistency is reached. Add in 1-2 tablespoons cream as needed.

Frost the cupcakes using a piping bag and tip or a knife.