Favorite Flourless Chocolate Cupcakes

For cupcakes:
4 ounces fine-quality bittersweet chocolate
½ cup (1 stick) unsalted butter  
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder

For topping:
1 cup heavy cream
2 teaspoon sugar
7 strawberries or other topping of choice for garnish

1. Preheat oven to 375 degrees F. Grease a muffin or cupcake tin with butter or Pam and line seven cups with paper liners.
2. Melt chocolate and butter together in a small saucepan over low heat until melted and combined. Remove from heat and whisk in sugar. Whisk in eggs. Sift cocoa over chocolate mixture and mix until just combined.
3. Pour batter into cups and bake for 25 minutes or until a thin crust has formed on top. Remove from oven and let cool five minutes. Remove cakes from the muffin tin and let cool another five minutes.
4. While cakes are cooling, whip together heavy cream and sugar until stiff peaks appear. Pipe onto cupcakes; place strawberry on top for garnish.