Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
In a separate bowl, whisk the eggs, sugar, buttermilk, vegetable oil, and vanilla until smooth.
Gradually add the dry ingredients to the wet ingredients. Mix gently until almost combined.
Pour in the hot water or coffee and stir until the batter is smooth. Fold in the chopped Ghirardelli chocolate without overmixing.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full
Bake for 18 to 22 minutes, or until the centers are set and a toothpick inserted into a cupcake comes out with a few moist crumbs.
Cool the cupcakes in the pan for about 5 minutes, then transfer them to a wire rack and cool completely.
For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth.
Add the strawberry puree, vanilla, and salt. Beat until creamy and fluffy. Add a little heavy cream or milk if the frosting is too thick
Pipe or spread the strawberry frosting over the completely cooled cupcakes.
Garnish with fresh strawberries and melted or grated Ghirardelli chocolate.
