Chocolate Covered Strawberry Cupcakes

flour

cocoa powder

sugar

vanilla

baking soda & powder

egg

coffee

sour cream

heavy whipping cream

semi-sweet chocolate

oil

eggs

unsalted butter

freeze dried strawberries

sugar

vanilla

Sift together the dry ingredients, whisk together the wet ingredients, then combine the two until smooth.

Add the hot coffee to the batter and gently stir to combine.

Fill the cupcake liners evenly until all batter is used.

Bake until lightly domed, then cool completely.

Mix together the chocolate and hot cream and stir until combined, then cool until it's peanut butter consistency.

Mix together the chocolate and hot cream and stir until combined, then cool until it's peanut butter consistency.

Core the cupcakes so there's a ½" opening in the center of each cupcake.

Add the ganache to a piping bag or ziplock bag and cut off the tip. Squeeze in enough ganache until it just rises out of the top.

Transfer the strawberry frosting to a piping bag fitted with a piping tip and frost a swirl onto each cupcake.

Add a fresh strawberry or chocolate-covered strawberry to the top of each cupcake before serving.