Preheat oven to 350 degrees F. Line a muffin tin with 15 cupcake liners.
Mix flour, sugars, baking soda, and salt together and set aside.
Place butter, chocolate, and cocoa together in a bowl and pour boiling water on top. Cover with plastic wrap and let sit two minutes. Mix until smooth and then add in the buttermilk, sour cream, eggs, and vanilla.
Whisk the liquid ingredients into the dry until smooth.
Pour 1/4 cup batter into each paper liner. Bake for 15-18 minutes or until toothpick comes out clean.
Leave cupcakes in tin for 5 minutes before removing onto a cooling rack.
For the Frosting:
Place freeze dried berries in the blender and puree until a fine powder. Sift into a bowl to remove large pieces that didn't get blended.
Cream butter, cream cheese, and strawberry powder in an electric mixer until smooth. Mix in the powdered sugar a little at a time. Add vanilla and then the milk 1 teaspoon at a time until desired thickness.
For the Ganache:
Place chocolate in a bowl and pour hot whipping cream on top. Cover and let it sit for two minutes and then stir until smooth. Let the ganache cool for about 5 minutes before dipping strawberries.
Once the cupcakes have cooled, pipe on the frosting. Dip strawberries in the ganache and immediately press into the frosted cupcake.
Serve within 2 hours or store in the fridge. Allow to come to room temperate for serving.