Step 1: In a medium saucepan over medium heat, combine strawberries, granulated sugar, and water. Boil, then simmer for 5-7 minutes. Whisk cornstarch with water to create a slurry, add to the pan, stirring until thickened. Cool completely.

Step 2: Preheat oven to 350°F (175°C). Line a muffin pan with cupcake liners. In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix eggs, milk, oil, vanilla, and hot coffee until smooth. Combine wet and dry ingredients without overmixing.

Step 3: Fill cupcake liners halfway with batter and bake for 18-20 minutes or until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.

Step 4: Powder freeze-dried strawberries in a blender. Whip heavy cream until soft peaks form. Fold in powdered strawberries and sugar until stiff peaks form.

Step 5: Once cupcakes are cool, remove a small portion from the center of each. Fill with chilled strawberry sauce and pipe strawberry whipped cream frosting on top. Garnish with chocolate-covered strawberries if desired.