For the chocolate chip cupcake, gently heat the milk in a saucepan, remove from heat and let the poppy seeds soak in it (about 20-30 minutes).
Heat the butter and let it melt.
Meanwhile, beat the sugar and eggs until fluffy. Once the butter has cooled, add it. Sift the flour with the baking powder and a pinch of salt. Add together with the buttermilk and poppy seeds until a homogeneous dough is formed.
Cover a baking tray with baking paper and place a muffin tray on top. Line the troughs with muffin cups and divide the mixture evenly among the cups.
Bake in the oven for about 20 minutes. Afterwards, let the cupcakes cool well so that the topping does not melt.
For the topping, mix the strawberries with the powdered sugar in a blender until very fine. Stir into the mascarpone and mix well. Pour the topping into a piping bag and pipe it onto the cooled cupcakes with a smooth nozzle.
Scrape some chocolate shavings from dark chocolate with a knife and decorate the cupcakes with them.
Eat the chocolate shavings cupcakes immediately or chill in the refrigerator.