Preheat the oven to 350º. Prepare a muffin pan with cupcake liners and set aside.
In a large bowl, whisk together strawberries, egg, sugar, milk, oil and vanilla.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
Add dry mixture to wet mixture and whisk until just combined. Fold in mini chocolate chips.
Pour batter into prepared cupcake liners, filling each cup 3/4 full. Bake for 16-20 minutes. Let cool in pan for a couple minutes and then transfer to a wire rack and allow them to cool completely.
While cupcakes are cooling, prepare the frosting!
In a large bowl using a hand os stand mixer, combine mascarpone cheese, sugar and vanilla on a high speed until completely combined.
Add heavy cream and mix on a low setting until it is mostly combined. Now increase speed to high and whip until stiff peaks form - it may take a little while, so be patient!
Once cupcakes have completely cooled, fit a piping bag with desired tip and frost your cupcakes to your heart's content. Top with diced strawberries and mini chocolate chips. Enjoy!
Notes
Storage: Best served same day or the next. Don't top with diced strawberries and/or chocolate chips until ready to serve as they may bleed into the frosting. It'll still taste great, but it just won't be the prettiest sight.