Not-Valentine's Day Double Chocolate Muffins with Strawberry Frosting

We're not really Valentine' Day people. It's not that we're too cool (though we are), it's more that we've each had so many unsuccesses that we've given up. This year, we're having a Valentine's Day Massacre bar crawl downtown. But just because we can't handle the holiday, it doesn't mean we don't want the treats. Any excuse for chocolate is fine here, and I'm all for excessive decorations.

We've been meaning to make fresh strawberry icing ever since a friend mentioned her killer recipe for it. Strawberries go with chocolate, so double chocolate muffins were a clear choice accompaniment. I love these because though we dosed them with chocolate and icing, they still have that chewy muffin consistency, and they're not overly sweet.

Note: You may want to start the icing before the muffins since they strawberries and sugar need to be refrigerated. And we recommend refrigerating the muffins once they are frosted as well.

Ingredients (makes 18):
2 cups all-purpose flour
1 cup brown sugar
2 tbsp unsweetened cocoa powder
1/2 tsp salt
2 tsp baking soda
1 1/2 cups milk
2 large eggs, lightly beaten
6 tbsp butter
1 cup chocolate chips

8 oz. strawberries, hulled and sliced
1 cup granulated sugar
4 cups powdered sugar
5 tbsp butter

To make muffins, preheat oven to 400 and line muffin tins with muffin cups. In a large bowl, combine flour, sugar, salt, cocoa powder and baking soda. Remove about 1/8 cup of this mixture, and use it to coat chocolate chips. In a smaller bowl, combine eggs, milk and butter. Add liquid mixture into dry ingredients and stir until just combined. Fold in chocolate chips. Scoop batter into tins, filling 4/5 of the way. Bake for about 20 minutes, until well-risen. Cool completely before icing.
To make icing, coat strawberries in the granulated sugar, and refrigerate for at least 2 hours. When you are ready, remove excess liquid from strawberries and mash them. Beat butter until fluffy, then add in strawberries and 3 cups powdered sugar. Add more sugar until necessary, until icing feels creamy, or is your desired consistency.