• Begin by preheating your oven to 350°F. Line a muffin tin with cupcake liners and put it aside.

For Cupcakes:

• In a microwave-safe bowl, melt the chocolate gently in 20-second intervals at half power, stirring until it's smooth and set it aside to cool slightly.
• In a mixing bowl, combine the flour, cocoa powder, baking soda, and salt. Whisk together for about 20 seconds and set aside.
• In a large bowl, cream the softened butter and granulated sugar with an electric mixer until mixed. It doesn't have to be perfectly smooth.
• Incorporate the egg, egg yolk, and vanilla extract, mixing thoroughly. Add the melted chocolate and sour cream, stirring until everything is well combined.
• Slowly mix in half of the flour mixture at low speed, then gradually add the rest until just combined.
• Carefully add the boiling water in small amounts while mixing until the batter becomes smooth. Continue mixing on medium-low speed for 1 minute to blend properly.
• Fill the muffin cups about three-quarters full with the batter and bake for 17 to 20 minutes, or until a toothpick inserted comes out clean.
• Once baked, remove from the oven and let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

For Frosting:

• While the cupcakes cool, prepare the strawberry frosting by crushing the freeze-dried strawberries in a resealable bag and sifting the powder into a bowl.
• Strain the fresh strawberry puree through a sieve to measure 3/4 cup. Pour it into a small saucepan over medium-low heat, allowing it to simmer until it reduces to about 1/4 cup, taking around 10 to 14 minutes. Let it cool completely before using.
• Using a stand mixer, whip the butter until fluffy and pale. Incorporate the powdered sugar, reduced strawberry puree, strawberry powder, lemon juice, and vanilla extract until the mixture is light and airy. Add food coloring if desired.

For Chocolate Covered Strawberries:

• Melt the semi-sweet chocolate in a small bowl in the microwave, stirring until it reaches a smooth consistency.
• Dip each fresh strawberry in the melted chocolate, allowing excess chocolate to drip off. Place one chocolate-covered strawberry on top of each cooled cupcake.
• Store the cupcakes in an airtight container in the refrigerator. However, for the best flavor, enjoy them at room temperature within the day.