Double Chocolate Strawberry Cupcakes

My friend Krystal is about to welcome her second child in this world, and with a virtual, cupcake-themed baby shower being thrown in her honor, I couldn't resist joining in the fun. You may remember Krystal's first baby shower... not all that long ago! For that shower, I made tostones. As much fun as that was, dessert of any kind is my true calling. Though I'm still too busy to come back to blogging regularly, I stole a few minutes here and there to make this one happen.
I've been working on renewing my commitment to clean eating lately, and wanted to try coming up with a clean but still delicious cupcake. I've loved this cream cheese frosting recipe for years, and have been waiting for just the right time to share it here. I paired it with an easy chocolate cupcake filled with chocolate ganache and strawberries. Sinful and decadent, in a clean eating sort of way. Congratulations, Krystal, I hope you enjoy these cupcakes, and I can't wait to "meet" your new little one! See the rest of the baby shower at Eva Bakes

Double Chocolate Strawberry Cupcakes

Source: Adapted from The Way to His Heart, Veronica's Cornucopia, and Clean Eating Magazine, Sept/Oct 2009
Yield: 12 Cupcakes

Ingredients

For the cupcakes:
1 1/2 cups whole wheat pastry flour
1 teaspoon baking soda
1/4 cup cocoa powder (dutch-processed is preferred)
2/3 cup sucanat
1 teaspoon vanilla extract
1 teaspoon white vinegar
6 tablespoons coconut oil, melted
2 egg whites
2/3 cup unsweetened applesauce
1/4 cup water

For the filling:
1 cup chopped bittersweet chocolate
1/2 cup almond milk (or whatever milk/cream you use)
12 strawberries, chopped (you will need fewer if they are large)

For the frosting:
1 cup low-fat cream cheese, at room temperature
6 tablespoons honey
2 tablespoons cocoa powder
1 teaspoon ground cinnamon
1-2 tablespoons water (optional)

Instructions

1. Preheat the oven to 350 degrees F.  Prepare a cupcake pan with paper liners.
2. In a large bowl, whisk together the flour, baking soda, and cocoa powder. 
3. In a medium bowl, whisk together the sucanat, vanilla, vinegar, coconut oil, egg whites, applesauce, and water.
4. Stir the wet ingredients into the dry ingredients. 
5. Divide the batter evenly between the 12 cupcake liners.
6. Bake cupcakes for 13-15 minutes, or until a toothpick comes out clean.  Cool in the pan 10 minutes, then remove and place on a wire rack to finish cooling.
7. When cupcakes have cooled, prepare the ganache.  Place the chopped chocolate in a small bowl.  Add the milk to a saucepan and bring to a simmer over medium-low heat.  Pour milk over chocolate and let sit 5 minutes.  Slowly begin stirring the chocolate-milk mixture until it is completely smooth. 
8. To prepare the frosting, add the cream cheese, honey, cocoa powder, and cinnamon to a medium bowl.  Whisk or stir until smooth.  Add water as necessary to attain desired consistency.
9. To assemble cupcakes, remove center portion of cupcake.  Fill with strawberries and a dollop of ganache.  Top with cream cheese frosting.