Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipe yields about 15 cupcakes, so line a second muffin pan with 3 cupcake liners or bake in batches.

Whisk the flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl. Set aside. Whisk the oil, sugar, egg, vanilla, and buttermilk together until combined. Pour the wet ingredients into the dry ingredients, add the hot coffee/water, and whisk until the batter is completely combined.

Pour/spoon the batter into the liners, filling only ⅔ full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.

Allow cupcakes to cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely.

Place finely chopped chocolate in a medium heatproof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Stir until chocolate has melted and mixture is smooth. Transfer it to the refrigerator and let it chill for at least 30 minutes to thicken.

Process the freeze-dried strawberries into a powdery crumb. In a large bowl, beat the butter on medium-high speed until creamy. Add confectioners’ sugar, strawberry powder, heavy cream, and vanilla. Beat and adjust salt if needed.

Cut a circle into the center of the cooled cupcakes to create a pocket about 1 inch deep. Fill with strawberry buttercream.

Press the cut-out piece back on top of the filling.

Spread the thickened chocolate ganache on top of each cupcake. Garnish with fresh strawberry slices or sprinkles, if desired.

Serve immediately or store covered at room temperature or in the refrigerator for up to 1 day.