In a small saucepan over medium heat, combine strawberries, sugar, and water. Bring to a gentle boil, stirring frequently.

Mix cornstarch with lemon juice, add it to the saucepan, and simmer for 2-3 minutes until thick. Cool in the fridge.

Preheat oven to 350°F (175°C) and prep muffin pan with liners.

In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined.

In a separate bowl, whisk together eggs, milk, oil, and vanilla until smooth. Add hot coffee and mix well.

Fold wet ingredients into dry until just combined. Fill lined molds two-thirds full and bake for 18-20 minutes.

Remove from oven and cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Grind freeze-dried strawberries into powder, whip cream until soft peaks, add sugar and strawberry powder, and whip until thick.

Core each cooled cupcake, fill with strawberry filling, and frost with whipped cream. Garnish with chocolate-covered strawberries if desired.