Preheat the oven to 350 degrees F.
Add the coconut flour, cocoa powder, arrowroot, baking soda, and sea salt to a small box.
In a larger bowl, add eggs, honey, oil, and vanilla. Whisk until combined.
Add dry ingredients to the wet, and stir well, until all coconut flour clumps have been smoothed. There is no reason to worry about "overstirring" with coconut flour.
Fold in chopped strawberries. Use just 1/2 of a cup, and add extra strawberries to the tops of these if desired. Too many strawberries will make the cupcakes gummy, but 1/2 cup gives them a fruity tasty and adds some moistness to the cupcakes.
For best results, use parchment paper liners. Regular cupcakes papers are fine, but the coconut flour sticks, and they slide easily out of the parchment liners. I use parchment liners for everything now.
Bake cupcakes for 16-20 minutes, until the center is just a little undercooked. I recommend checking on them at 15 minutes, and then continuing to cook until they are mostly baked. Be sure not to overbake them.