Pre-heat oven to 350F. Line a 12-cupcake pan with cupcake liners or grease it with butter and flour.

Sift flour, cocoa powder, sugar, baking soda, baking powder, espresso powder, and salt together in a large bowl.

In another bowl, mix coffee, vinegar, vanilla and oil. Pour dry mixture over wet ingredients. Whisk briefly, until incorporated. Be careful not to overmix. As soon as you see no more streaks of dry mixture, stop whisking.

Distribute batter evenly in cupcake pans.

Bake for 15-20 minutes.

Remove and let it cool.

Start by buttering the bottom and sides of a heat-proof bowl. Set aside.

Place all ingredients in a small saucepan.

Bring it to a boil over medium-high heat, while stirring non-stop. You will stir for the entire time, so your fudge doesn’t stick to the bottom of the pan and burn. And that will happen in a split second if you don’t watch it.

Once mixture comes to a boil, reduce heat to medium.

Basically you will cook this mixture for 10-15 minutes, until it gets very thick and fudgy.

To know when it’s done cooking, there’s a simple test, scrape the bottom of the pan right down the middle with your spatula or spoon, if you are able to see the bottom of the pan and mixture takes several seconds to cover the whole bottom of the pan again, you are probably done.

Also, you can tilt your pan to the side, and if the whole mixture starts to slide down together, you are all set to turn the heat off.

Instantly remove mixture to the prepared bowl.

Let it cool completely, on the counter.

You can refrigerate it and finish later if you want to, but you will have to let the mixture come back to room temperature to be able to spread it on the cake.

While the White Fudge Filling comes to room temperature, you can start to get ready all the ingredients to make the Chocolate Frosting.

Start by melting the chopped chocolate in the microwave, or over a double boiler. I usually just microwave the chocolate for 15-30 seconds at a time, always stirring in between to help the chocolate melt evenly and faster, without having to overheat it. You never want to overheat chocolate. Set chocolate aside to cool down.

Now, sift the cocoa powder and powdered sugar together. Set aside.

In the bowl of a mixer, combine cream cheese and butter. Cream for 2 minutes, until creamy and fluffy.

Pour melted and cooled chocolate in the bowl of the mixer. Mix on slow until combined. Scrape the bowl to ensure everything is getting incorporated.

With the mixer off, add sifted powdered sugar and cocoa powder.

Mix on low until combined. Raise speed to high and cream for one minute.

Add vanilla.

If frosting seems too thick, add 1-2 tablespoons of heavy cream, or as necessary. If frosting is too runny, it might need some more powdered sugar, so sift some and throw in there. Read the post above for some more troubleshooting.

Prepare the strawberries by rinsing them thoroughly and letting them dry completely. Use a paper towel to remove any excess moisture.

Chop chocolate and melt it. If using candy melts or dipping chocolate, simply melt it.

Dip 14 strawberries one by one and place them on a baking sheet lined with parchment or a silicone mat. If using sprinkles, you want to sprinkle them a few moments after the strawberries have been dipped, so they are still wet and the sprinkles can stick to them.

Let the strawberries dry completely, which may take longer or less time depending if you’re using candy melts, dipping chocolate, or regular chocolate.

With the rest of the strawberries, just chop them and set aside to place in the cupcakes.

Remove the inside of the cupcakes with a spoon.

Put some of the cooled down fudge filling in the cupcake, and add some chopped strawberries on top of the fudge filling.

Top with the top part of the cupcakes you removed.

Place frosting in a piping bag fitted with the piping tip of choice.

Pipe frosting over cupcakes. Place strawberry on top.

Store in a container, in the fridge, for up to 4 days.