Add the strawberries, sugar, and lemon juice to a saucepan. Cook over medium-high heat, stirring occasionally.

Once the mixture comes to a boil, reduce the heat to medium-low.

Continue cooking, stirring occasionally, until the strawberries have broken down and the sauce is dark, thick, and reduced. A thermometer should register between 200 and 220ºF. Since this is a relatively small batch, it may reduce quickly, so keep a close eye on it toward the end of cooking.

If you don’t have a thermometer, remove the sauce from the heat once it looks thick and jammy. Keep in mind that it will continue to thicken as it cools.

Transfer the strawberry sauce to a bowl. Place a piece of plastic wrap directly on the surface and let it cool completely. Refrigerate for a couple of hours before using.

Preheat the oven to 350ºF. Line a cupcake pan with cupcake liners.

Sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt together into a large bowl.

In a separate medium bowl or measuring cup, whisk together the egg, milk, oil, and vanilla extract.

Pour the wet ingredients into the dry ingredients and whisk until combined.

Add the hot coffee and whisk until the batter is smooth. The batter will be quite thin.

Divide the batter between the cupcake liners, filling each about halfway.

Bake for about 18 minutes, or until the tops spring back when gently pressed and a toothpick inserted into the center comes out clean.

Remove the cupcakes from the oven. Allow them to cool in the pan briefly, then transfer to a wire rack to cool completely before filling and decorating.

Place the softened butter in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl if using a hand mixer.

Beat the butter on medium-high speed for about 2 to 3 minutes, until very creamy and smooth.

Add the cream cheese and beat just until smooth and combined. Scrape down the sides and bottom of the bowl as needed.

Add the cooled strawberry sauce and mix until completely incorporated.

Add the powdered sugar gradually, mixing on low speed after each addition until incorporated.

Once all the powdered sugar has been added, increase the speed to medium and beat briefly until the frosting is smooth and creamy. Avoid overbeating the frosting, especially after adding the cream cheese.

If the frosting feels too soft to pipe, refrigerate it briefly before decorating the cupcakes.

Place the chopped chocolate in a heatproof bowl.

Heat the heavy cream until very hot and just beginning to steam, but do not let it boil.

Pour the hot cream over the chocolate and let it sit undisturbed for 1 to 2 minutes.

Whisk slowly until the chocolate is completely melted and the ganache is smooth.

Let the ganache cool for about 10 to 15 minutes, or until slightly thickened but still fluid enough to drizzle over the frosting. Make sure it isn't hot when you add it to the cupcakes.

Once the cupcakes are completely cool, use a cupcake corer or a small knife to remove a small portion from the center of each cupcake.

Spoon or pipe strawberry sauce into the center of each cupcake.

Transfer the strawberry cream cheese frosting to a piping bag fitted with a 6B piping tip. Pipe the frosting generously over each cupcake.

Spoon a small amount of the cooled chocolate ganache over the top of each frosted cupcake, allowing it to gently drip down the sides of the frosting.

Using a vegetable peeler, shave thin curls or pieces of semi-sweet chocolate directly over the cupcakes.

Finish each cupcake with a fresh strawberry on top.