Cupcakes:

• 1 cup (125g) all-purpose flour (spooned & leveled)
• 1/2 cup (42g) unsweetened natural cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup (80ml) vegetable oil
• 1 cup (200g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup (120ml) buttermilk*, at room temperature
• 1/2 cup (120ml) hot coffee or hot water

Chocolate Ganache:

• 6 ounces (170g) semi-sweet chocolate, finely chopped
• 2/3 cup (160ml or 5.3 ounces) heavy cream

Strawberry Buttercream Filling:

• 1/2 cup (about 12–13g) freeze-dried strawberries*
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 2 cups (240g) confectioners’ sugar, sifted
• 2–3 Tablespoons (30–45ml) heavy cream
• 1/2 teaspoon pure vanilla extract
• Salt, to taste