Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until well combined. This creates a smooth, dry foundation for your batter.
In a separate bowl, beat the eggs, then stir in the oil, buttermilk, and vanilla extract until the mixture is smooth and slightly frothy. The batter will start to look shiny and homogeneous.
Pour the wet mixture into the dry ingredients gradually, folding gently with a spatula until just combined. The batter will be thick but pourable.
Carefully fold in the chopped strawberries, distributing them evenly throughout the batter. You should see small bursts of red and hear a gentle folding sound as you mix.
Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Smooth the tops with the back of a spoon or an offset spatula.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes will be fragrant and will have a slight bounce when gently pressed.
Remove the cupcakes from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack. The edges should be set, and the smell should be rich with chocolate and fruity notes.
Allow the cupcakes to cool completely, about 15-20 minutes, until they are firm enough to handle. The surface should be matte, not shiny or wet.
If desired, spread frosting or dust with powdered sugar over the cooled cupcakes for a decorative touch. Serve immediately or keep refrigerated until ready to enjoy the burst of berry and cocoa flavor.
