Preheat oven to 350°F (177°C). Line two 12-count muffin pans with cupcake liners and set aside.

In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the brown sugar and granulated sugar until well combined. Then whisk in the oil, buttermilk, egg, and vanilla extract until just combined.

Add the instant espresso powder to the boiling water and mix until fully dissolved. Add to the mixing bowl and mix until just combined; the batter will be thin.

Evenly distribute the batter between the cupcake liners, filling each one a little over halfway. Bake for 16-18 minutes or until a toothpick comes out clean.

Remove from the oven and let the cupcakes cool completely on a wire rack.

In a stand mixer, beat the butter until smooth. Gradually add the powdered sugar, mixing until each addition is fully combined.

Blend freeze-dried strawberries until powdery. Incorporate the powder into the frosting.

Mix in the heavy whipping cream, vanilla extract, and salt until combined, scraping down the bowl as needed.

Line a baking sheet with parchment paper.

Melt the chocolate in a microwave-safe bowl in 20-second increments, stirring well after each until smooth.

Dip each strawberry into the melted chocolate and place on the baking sheet. Refrigerate until chocolate hardens.

Frost the cooled cupcakes as desired and top each with a chocolate covered strawberry.