Step 1

Preheat oven to 350°. Line 12 muffin cups with paper liners. Sift flour, sugar, cocoa, baking soda and salt together twice; place in a large bowl.

Step 2

In a small bowl, whisk buttermilk, egg, oil and vanilla until smooth. Add to flour mixture. Drizzle in hot coffee, beating until smooth.

Step 3

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.

Step 4

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. 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.

Step 5

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