1-Preheat the oven: Preheat the oven to 350°F (177°C) and line your cupcake pans with liners to get ready.

2-Whisk dry ingredients: In a bowl, whisk together the dry ingredients: 1 cup all-purpose flour, 1/2 cup unsweetened natural cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.

3-Combine wet ingredients: In another bowl, combine 1/3 cup vegetable oil, 1 cup granulated sugar, 1 large egg at room temperature, 1 teaspoon pure vanilla extract, and 1/2 cup buttermilk at room temperature; mix until smooth.

4-Mix batter: Pour the wet ingredients into the dry ones, then add 1/2 cup hot coffee or hot water. Whisk everything until smooth; the batter will be thin, which is normal.

5-Bake: Fill the cupcake liners about two-thirds full and bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.

6-Cool and refrigerate: Cool the cupcakes completely, then refrigerate for 20-30 minutes if you need them firm for carving.

7-Make ganache: To make the ganache, heat 2/3 cup heavy cream until it simmers, then pour it over 6 ounces of finely chopped semi-sweet chocolate. Let it sit for 2-3 minutes, stir until smooth, and refrigerate to thicken.

8-Prepare strawberry buttercream: For the strawberry buttercream, grind 1/2 cup freeze-dried strawberries into a powder. Beat together 1/2 cup unsalted butter, 2 cups confectioners’ sugar, the strawberry powder, 2 tablespoons heavy cream, 1/2 teaspoon pure vanilla extract, and salt to taste until fluffy.

9-Fill cupcakes: Carve a small hole in each cooled cupcake and fill it with the strawberry buttercream; put the top piece back on.

10-Decorate: Spread the cooled ganache over the filled cupcakes and add optional garnishes like sliced fresh strawberries or sprinkles.

11-Serve or store: Serve right away or store covered at room temperature for up to one day; if refrigerated, leftovers keep for up to five days.