Preheat oven to 160 degrees convection oven.
Put all ingredients in the small mixing bowl and mix with the K-hook for 2-3 min. and mixing speed 2 or 3 until a homogeneous dough is formed.
Spread the batter on paper cups and bake for 15-17 min. Let cool well.
3 Whisk the egg whites with the sugar and salt on heat setting 9 for 10 minutes.
Then beat the egg whites until stiff without the heat function and on speed Max until peaks form.
Return to mixer speed 1 and add the butter and cocoa powder one piece at a time. As always, the consistency will change here and become a runny again.
Once the butter and cocoa powder have been stirred in, now beat the SMB until fluffy with mixer speed Max for 1-3 min. Pour into a piping bag and let it cool in the fridge.
Using a cookie cutter, cut out small cavities and set the lids aside briefly.
Finely chop the large strawberries and fill the cavities with them. Place the lids back on top.
Garnish the cupcakes with the SMB, small strawberries, quinoa pops and chocolate chips.