1. Preheat your oven to 350°F (175°C) and line a 12 cup muffin pan with paper cupcake liners.

2. In a large bowl whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt until well combined and no streaks of cocoa remain.

3. Add the egg, milk, vegetable oil and vanilla extract to the dry mixture and whisk until the batter looks thick, smooth and mostly lump free.

4. Slowly pour in the hot brewed coffee or hot water while whisking, mixing until the batter becomes glossy and pourable; it will be thinner than typical cupcake batter.

5. Divide the batter evenly between the 12 cupcake liners, filling each about two thirds full, and bake for 16 to 18 minutes or until a toothpick inserted near the center comes out with just a few moist crumbs.

6. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before filling and frosting.

7. Once cool, use a small paring knife or cupcake corer to cut a shallow cone of cake from the center of each cupcake, making sure not to cut all the way to the bottom.

8. Spoon about 1 to 2 teaspoons of strawberry jam into each cavity, then trim the cone of cake and place a flat piece back on top to cover the filling.

9. For the buttercream, beat the softened butter in a mixing bowl until creamy, then add the powdered sugar, cocoa powder, pinch of salt, vanilla extract and 2 tablespoons of cream or milk.

10. Beat the frosting for 2 to 3 minutes until light and fluffy, adding a splash more cream if needed to reach a smooth, pipeable consistency.

11. Transfer the chocolate buttercream to a piping bag fitted with a large star tip and swirl a generous amount of frosting on top of each jam filled cupcake.

12. To make the ganache, heat the 1/4 cup of heavy cream in a small saucepan or microwave safe bowl until steaming but not boiling, then pour it over the semisweet chocolate chips.

13. Let the mixture sit for 1 minute, then stir until the chocolate is completely melted and the ganache is smooth and glossy; allow it to cool for a few minutes so it thickens slightly.

14. Drizzle the ganache over the frosted cupcakes using a spoon or small piping bag, letting it run down the sides for a dramatic look.

15. Top each cupcake with a fresh strawberry and serve at room temperature; refrigerate leftovers in an airtight container for up to 3 days.