Prepare strawberries and 30 g of the chocolate. Cut into any sized pieces you like. I cut the strawberries into 2 x 2 cm since I like to taste the chunks of strawberries in the muffins.

Combine and sift the cake flour, cocoa powder, and baking powder. Preheat the oven to 340°F/170°C.

Mix the butter (at room temperature) until creamy. Add sugar and mix until light and fluffy.

Beat the egg enough to break the egg white. Before adding the egg to the butter, microwaving for 20 - 30 seconds will help prevent the mixture from separating.

Add the beaten egg in 4-5 batches and mix in. *If the egg cools, microwave for 5 seconds at a time to warm before adding.

It's done mixing. This recipe uses a lot of egg, so it will look very creamy. If it looks like it's going to separate, try adding 1- 2 tablespoons of the sifted flour and mix in.

Melt the chocolate with heavy cream and mix until shiny and smooth.

Add melted chocolate and heavy cream in 2 - 3 batches and mix until smooth.

Now add the dry ingredients in 3 batches, mixing each time. When adding the first batch, use a whisk to mix well until smooth.

When adding the second and third batches, use a rubber spatula to mix gently... try to mix like you are scooping up the batter from the bottom of the bowl, being careful not to over mix.

When there are no more lumps and the batter is fluffy, add strawberries and chocolate (reserve some for topping the muffins).

Pour the batter into muffin cups until they are about 60% full. Top with chocolate and strawberries and bake in a 340°F/170°C oven for 30 minutes.

The just-baked muffins will be warm, fluffy and oozing with chocolate. Sweet-sour strawberry flavor and melted chocolate.

If you're going to eat the muffins later, after they cool down a bit, put in a plastic bag to cool completely. The steam will stay in the bag and keep them moist.