• Preheat oven to 350°F. Set the oven rack in the middle of the oven.

  Line a regular 12-cup muffin pan with cupcake liners. Set aside.
• Add butter and chocolate to a microwave safe bowl and melt in 30-second increments, stirring between each increment. Set aside to cool.
• In a large bowl, mix together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
• In another bowl, either using a hand mixer or stand mixer, beat eggs and sugar to combine. Add vanilla extract and sour cream, and whisk on medium speed until smooth, about 1 minute.
• Add melted chocolate mixture to the egg mixture and whisk until smooth, about 30 seconds.
• With the mixer on low speed, slowly add in the flour mixture, about ¼ cup at a time. Only mix until the flour is just combined, then turn off the mixer to avoid overmixing.

  The batter should be thick and shiny.
• Fill 12 cupcake liners ⅔ of the way full with batter.
• Bake for 15-18 minutes; (some ovens may take 20 minutes). At the 15-minute mark, check the cupcakes for doneness. The center of the cupcake should spring back up when gently pressed.

Make the Frosting

• Add freeze dried strawberries to a food processor and pulse into a powder.
• To the bowl of a stand mixer, add butter and shortening . Starting on low speed, then gradually increasing the speed to medium-high, cream butter and shortening until fluffy and pale yellow in color.
• Turn the mixer off and add in strawberry powder; beat on medium speed until combined, about 30 seconds.
• Turn mixer on to the lowest speed. 1 cup at a time, add in confectioners sugar to incorporate. Once incorporated, mix on high speed for 1-2 minutes.

  If the mixture is too thick add 1 tablespoon of whole milk at a time. If the mixture is too runny, add more confectioners sugar, ½ cup at a time. The frosting should be soft and creamy and hold its shape.
• Using either an offset spatula or a piping bag fitted with a tip of your choice, frost the cupcakes.

Chocolate Covered Strawberries

• Place 7 ounces chocolate in a microwaveable bowl. Melt chocolate in 30-second increments, stirring between each increment, until fully melted.

  Stir in light corn syrup.
• Dip each strawberry into the cooled chocolate and place on top of each frosted cupcake.