Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined.

In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and mix on low speed with an electric mixer (or by hand with a spatula) until just combined. Do not overmix.

Carefully stir in the hot water or hot coffee until the batter is smooth and slightly thin. This will be a thin batter.

Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full.

Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.

First, prepare the strawberry puree: Place the hulled and quartered fresh strawberries in a blender or food processor and blend until completely smooth. Strain the puree through a fine-mesh sieve into a small bowl to remove seeds and any large pulp. Discard solids. If your puree seems very watery, you can gently reduce it over low heat on the stove for a few minutes until slightly thicker, then let it cool completely.

In a large bowl, using an electric mixer, beat the softened unsalted butter on medium speed until creamy and pale, about 2-3 minutes.

Gradually add the sifted powdered sugar, 1 cup at a time, beating well after each addition until incorporated. Scrape down the sides of the bowl as needed.

Add the strained strawberry puree (start with about 3-4 tablespoons and add more to taste and desired consistency) and vanilla extract. Beat on medium-high speed for another 2-3 minutes until the frosting is light and fluffy. If the frosting is too thick, add heavy cream 1 tablespoon at a time until desired consistency is reached.

Place the dark chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges (do not boil).

Pour the hot cream over the chocolate chips. Let it sit for 5 minutes without stirring. Then, whisk gently from the center outwards until the ganache is smooth and glossy.

Let the ganache cool for 10-15 minutes, stirring occasionally, until it thickens slightly to a drizzling consistency.

Once the cupcakes are completely cool, pipe or spread the strawberry buttercream generously onto each cupcake. For a more decorative look, use a piping bag with your favorite tip.

Drizzle the cooled chocolate ganache over the frosting on each cupcake.

Top each cupcake with a fresh strawberry (halved or whole) for garnish.

Serve immediately or store for later.