Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk until evenly combined and set aside.
In another bowl, whisk together the eggs, sugar, buttermilk, vegetable oil, and vanilla extract until the mixture is smooth and slightly frothy.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined, taking care not to overmix.
Gently fold in the chopped strawberries, distributing them evenly throughout the batter; this will add pops of berry color and tartness in each cupcake.
Spoon the batter into the prepared muffin cups, filling each about two-thirds full for a nice dome on top.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the cupcakes are risen and slightly springy to the touch.
Remove the cupcakes from the oven and let them cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
Once cooled, enjoy these cupcakes with a dollop of whipped cream or just as they are, with visible strawberry pieces and a tender cocoa crumb.
