Melt chocolate: Begin by melting the dark chocolate wafers in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until fully melted and smooth. Dip each strawberry into the melted chocolate to coat thoroughly, then place them on parchment paper to set.

Drizzle white chocolate: Melt the white chocolate wafers in a similar manner, then add a few drops of pink or red gel icing color if you like. Drizzle this over the chocolate-coated strawberries and set them in the refrigerator to chill until firm.

Preheat oven: While the strawberries are chilling, preheat your oven to 300°F (148°C) and line a cupcake pan with liners to prepare for baking.

Mix dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until combined.

Combine wet ingredients: In another bowl, mix together the egg, milk, vegetable oil, and vanilla extract until smooth.

Combine mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined.

Add hot water: Gradually pour in the hot water to the batter, mixing until smooth.

Fill and bake: Fill the cupcake liners halfway with the batter and bake for 18–23 minutes.

Cool the cupcakes: Once baked, transfer the cupcakes to a wire rack and let them cool completely.

Prepare frosting: While the cupcakes cool, puree some chopped strawberries and strain to remove seeds. Beat the salted butter and shortening together until creamy. Gradually mix in half of the powdered sugar, followed by 2 tablespoons of the strawberry puree.

Finish frosting: Add the remaining powdered sugar and more strawberry puree as necessary to achieve desired consistency.

Pipe frosting: Once the cupcakes are completely cooled, pipe your delicious strawberry frosting onto each cupcake.

Top with strawberries: Finally, add a chocolate-covered strawberry on top of each cupcake.