Preheat your oven to 350°F (177°C) and line a muffin pan with cupcake liners. In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, light brown sugar, and granulated sugar until well combined. Gradually add in the canola oil, buttermilk, egg, and vanilla extract, mixing until smooth. Then, mix the instant espresso powder into boiling water and carefully stir it into the batter, which should now be thin.

Pour the moist batter into the prepared cupcake liners, filling them about two-thirds full for the perfect rise. Place the muffin pan in the preheated oven and bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Once done, remove the pan from the oven and let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

While the cupcakes are cooling, prepare the strawberry buttercream frosting. Using an electric mixer, beat the softened unsalted butter in a bowl until smooth and creamy. Gradually add the powdered sugar while mixing, ensuring it’s well incorporated. Next, blend the freeze-dried strawberries into a fine powder and mix that into your frosting, along with heavy whipping cream, and a pinch of salt. Beat until fluffy and smooth.

For the finishing touch, melt semisweet chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring after each until the chocolate is completely melted and smooth. Dip each medium strawberry into the melted chocolate, letting any excess drip off before placing them on a parchment-lined baking sheet. Refrigerate for about 15-30 minutes until the chocolate has hardened.

Once the cupcakes are entirely cooled, use a piping bag or a spatula to generously frost each cupcake with the luscious strawberry buttercream. Finally, carefully place a chocolate-covered strawberry atop each frosted cupcake for an eye-catching presentation. Your Chocolate Covered Strawberry Cupcakes are now ready to impress for any celebration!