1-First, preheat your oven to 350°F (177°C) and line muffin pans with cupcake liners for about 15 cupcakes. This simple start sets the stage for success. Gather and measure all ingredients to keep things organized and efficient.

2-In a large bowl, whisk together 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 until well combined. In another bowl, whisk 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. Pour the wet mixture into the dry ingredients, add 1/2 cup hot coffee or hot water, and whisk until the batter is smooth and thin.

3-Fill the cupcake liners about two-thirds full and bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack. For easier filling, chill them for 20-30 minutes. Expert baking advice can help if you’re tweaking the recipe.

4-While the cupcakes cool, make the chocolate ganache by heating 2/3 cup heavy cream until it simmers, then pour it over 6 ounces finely chopped semi-sweet chocolate. Let it sit for 2-3 minutes and stir until smooth, then refrigerate for at least 30 minutes to thicken. For the strawberry buttercream, grind 1/2 cup freeze-dried strawberries into powder, beat 1/2 cup softened unsalted butter until creamy, and mix in 2 cups sifted confectioners’ sugar, the strawberry powder, 2 tablespoons heavy cream, 1/2 teaspoon pure vanilla extract, and salt to taste.

5-Cut a small circle about 1 inch deep in each cooled cupcake, fill with buttercream, and replace the top. Spread the chilled ganache on top and garnish with sliced fresh strawberries or sprinkles. Serve right away or store for later the total time is around 3 hours, including preparation and cooling.