Preheat oven to 180C. Grease cupcake cups (I use silicone baking cups as they're reusable)
In a blender combine all your cupcake ingredients except the chocolate chips. You don't have to use chocolate chips, but they do add to the indulgence and nothing is better than peanut butter & chocolate combo
Pour the mixture into your prepared cupcake cups, filling 2/3 full
Place in the preheated oven and bake for 20 minutes or until a skewer comes out clean of the middle of your cupcakes
Move the cupcakes to a cooling rack and remove them from the silicone cups if desired (they'll cool faster if you're in a rush)
While the cupcakes cool, get on with making the strawberry jam frosting
Using an electric mixer whip the cream to stiff peaks and set aside
Use the electric whisk to soften the cream cheese and chopped strawberries and once soft add in the sweetener of your choice, vanilla extract
Fold in the whipped cream and stir until combined
Top cupcakes with the strawberry jam frosting or cut in half and slather jam on each half with a good smear of grass fed butter