Make the Ganache First: Heat the heavy cream in a small saucepan until it begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for about 5 minutes. Stir until smooth, then cool in the refrigerator to thicken.

Make the Cupcakes: In a mixing bowl, combine the dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt. In another bowl, whisk together the wet ingredients: eggs, vegetable oil, and hot coffee or water. Pour the wet mixture into the dry ingredients and mix until just combined.

Bake Cupcakes: Fill cupcake liners ⅔ full with the batter and place them in a preheated oven at 350°F (175°C). Bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely on a wire rack.

Prepare the Filling: Grind the freeze-dried strawberries into a powder using a blender or food processor. In a separate bowl, beat the room-temperature butter until creamy, then gradually add the sifted confectioners' sugar and strawberry powder. Mix in the heavy cream, vanilla extract, and a pinch of salt until smooth and fluffy.

Fill Cupcakes: Cut a cone-shaped core from the cooled cupcakes, making a small hole in the center. Spoon the strawberry buttercream filling into each cupcake, then gently replace the top of the cupcake to close the filling.

Top with Ganache: Once the ganache has cooled and thickened, spread it generously on top of each filled cupcake, allowing it to drizzle down the sides for an inviting look.

Decorate (Optional): For an artistic touch, garnish with a strawberry heart or colorful sprinkles on top of the ganache before it sets.