1-Make the strawberry sauce filling: In a medium saucepan, combine 4 oz (115 g) strawberries, 1 tablespoon (15 g) granulated sugar, and 2 tablespoons (30 ml) water (or 1 tablespoon if using frozen strawberries). Bring to a rolling boil over medium-high heat while stirring frequently. In a small bowl, mix ½ tablespoon cornstarch and ½ tablespoon lemon juice until smooth, then slowly pour it into the strawberry mixture while stirring. Reduce heat to medium and cook for 5 minutes, smashing the berries for a smooth consistency. Transfer to a bowl, cover, and chill for at least one hour.

2-Prepare the chocolate cupcakes: In a small bowl, whisk together 1 cup (125 g) all-purpose flour, ¾ cup (150 g) granulated sugar, ½ cup (60 g) unsweetened natural cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. In a medium bowl, whisk 2 large eggs at room temperature, ½ cup (120 ml) milk, ½ cup (120 ml) vegetable oil, and 2 teaspoons pure vanilla extract until combined. Fold the dry ingredients into the wet ingredients until just mixed, then add ¼ cup (60 ml) hot coffee and mix lightly until combined. Divide the batter into the liners, filling them halfway. Bake for 18 to 20 minutes or until a toothpick inserted comes out clean. Cool completely.

3-Prepare the strawberry whipped cream frosting: Crush 1 cup freeze-dried strawberries into a fine powder and sift it. In a bowl, whisk 1 cup (240 ml) cold heavy whipping cream on medium-low speed until it thickens slightly. Add the powdered strawberries and 2 tablespoons (30 g) granulated sugar, then continue mixing on medium-low speed for 3 minutes until thick but not overbeaten.

4-Assemble the cupcakes: Once the cupcakes are cooled, create a hole in the center of each using a paring knife or corer. Fill the holes with the chilled strawberry sauce without overflowing, and replace the removed cupcake pieces on top. Pipe or spread the strawberry whipped cream frosting over the cupcakes. Optionally garnish with extras like chocolate shavings.