Chocolate Strawberry Cupcakes

Rinse all of your whole strawberries (do not cut the tops off) and place them on a plate lined with paper towels and set them aside to dry completely.
Preheat the oven to 350 degrees.
Mix all your cupcake ingredients - brownie mix, water, oil, eggs and sour cream, together in a large mixing bowl until combined.
Next, spray a muffin tin with non-stick cooking spray and pour the brownie batter evenly among each tin and bake for 20-25 minutes or until a toothpick comes out clean from the center of each brownie. Place the brownies on a cooling rack to cool.
While the brownies are baking, prepare your strawberry buttercream by creaming the softened butter using a hand or stand mixer. Add your strawberry jam and combine with the butter.
Throw in a pinch of salt, then start adding the powdered sugar one cup at a time, combining as you go. Once the buttercream is finished, add to a piping bag.
Pipe the buttercream onto each brownie and top with a tablespoon of diced strawberries around the rim of the buttercream.
Next, melt the melting chocolate in a microwave safe bowl, according to the package instructions. Then dip each strawberry in one at a time, placing each one on top of each frosted brownie cupcake as you go.