1. Preheat and Prepare:

• Preheat oven to 350°F (175°C).
• Line 12 muffin cups with paper liners.

2. Combine Dry Ingredients:

• Sift flour, sugar, cocoa, baking soda and salt together twice; place in a large bowl.

3. Combine Wet Ingredients:

• In a small bowl, whisk buttermilk, egg, oil and vanilla until smooth.
• Add to flour mixture.

4. Add Coffee and Mix:

• Drizzle in hot coffee, beating until smooth. The batter will be thin.

5. Bake the Cupcakes:

• Fill prepared cups three-fourths full.
• Bake until a toothpick inserted in center comes out clean, 18-20 minutes.
• Cool in pans 10 minutes before removing to wire racks to cool completely.

6. Make the Strawberry Filling:

• Place freeze-dried strawberries in a food processor; process until a fine powder.
• In a large bowl, beat butter until creamy.
• Beat in confectioners’ sugar, cream, vanilla, salt and strawberry powder until smooth.

7. Fill the Cupcakes:

• Cut a small hole in the corner of a pastry bag; insert a very small tip.
• Fill with strawberry filling.
• Push the tip through the bottom of paper liner to fill each cupcake.

8. Make the Ganache:

• Place chocolate chips in a small bowl.
• In a small saucepan, bring cream just to a boil.
• Pour over chocolate; let stand 2 minutes.
• Stir with a whisk until smooth.

9. Frost and Garnish:

• Dip tops of cupcakes in ganache, let stand until set.
• If desired, garnish tops with slices of fresh strawberries.