Step 1: Preheat Oven and Prepare Pan.

Preheat the oven to 350°F (175°C).

Line 12 muffin cups with paper liners.

Step 2: Combine Dry Ingredients.

Sift the flour, sugar, cocoa powder, baking soda, and salt together twice.

Place in a large bowl.

Step 3: Combine Wet Ingredients.

In a small bowl, whisk together the buttermilk, egg, oil, and vanilla extract until smooth.

Step 4: Combine Wet and Dry Ingredients.

Add the wet ingredients to the flour mixture.

Drizzle in the hot coffee.

Beat until smooth. Don’t overmix.

Step 5: Bake the Cupcakes.

Fill the prepared muffin cups three-fourths full.

Bake until a toothpick inserted in the center comes out clean, 18-20 minutes.

Step 6: Cool the Cupcakes.

Cool in the pans for 10 minutes before removing to wire racks to cool completely.

Step 7: Make the Strawberry Filling.

Place the freeze-dried strawberries in a food processor. Process until a fine powder forms.

In a large bowl, beat the softened butter until creamy.

Beat in the confectioners’ sugar, cream, vanilla extract, salt, and strawberry powder until smooth.

Step 8: Fill the Cupcakes.

Cut a small hole in the corner of a pastry bag. Insert a very small tip.

Fill the pastry bag with the strawberry filling.

Push the tip through the bottom of the paper liner to fill each cupcake.

Step 9: Make the Ganache.

Place the chocolate chips in a small heat-proof bowl.

In a small saucepan, bring the heavy cream just to a boil.

Pour the hot cream over the chocolate chips. Let stand for 2 minutes.

Stir with a whisk until smooth.

Step 10: Dip and Garnish.

Dip the tops of the filled cupcakes in the ganache.

Let stand until the ganache is set.

If desired, garnish the tops with slices of fresh strawberries.