Prepare cupcake pans with 24 liners. Preheat the oven to 350 degrees Fahrenheit.

Put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and whisk well.

In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin.

Fill the cupcake cups about ½ to ⅔ full and bake for about 18-21 minutes or until the center of the cupcake springs back when you touch it.

Allow the cupcakes to cool on a cooling rack. While the cake is cooling, make the frosting.

Place the freeze dried strawberries into a food processor and pulse until it makes a fine powder.

In a stand mixer bowl, with the mixer on medium speed, whip the butter for 2 minutes until it is almost white in color. Make sure the butter is at room temperature, but not melted.

Add in the powdered sugar, strawberry powder, vanilla and cream.

Beat on low speed for 3-5 minutes, adding in another tablespoon of milk if the buttercream needs to be thinner for piping.

Use a knife to cut a circle into the top center of the cupcake to create a pocket. Don’t go all the way to the bottom. Keep the hole about ¾” deep.

Spoon a teaspoon of strawberry jam into the center to fill the cupcake, then place the cut piece of cake back on top to seal the cupcake.

Pipe the frosting onto the cupcakes in swirls.

Garnish with strawberries and chocolate shavings or curls.