Preheat your oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with cupcake liners; this makes for easy removal.
In a microwave-safe bowl, melt 2 oz. of unsweetened chocolate on 50% power in 20-second intervals. Stir in between until smooth. Set aside to cool slightly.
In a mixing bowl, whisk together 1 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/2 tsp baking soda, and 1/4 tsp salt for about 20 seconds. This ensures even distribution of dry ingredients.
In a large mixing bowl, use an electric hand mixer to mix 1 cup granulated sugar and 1/4 cup unsalted butter until combined. It won’t be smooth yet, but that’s okay; mix until you see lumps of butter creamed together.
Add in 1 large egg, 1 large egg yolk, and 1 1/2 tsp vanilla extract. Mix until blended.
Incorporate the melted chocolate into the mixture, followed by 1/2 cup sour cream. Mix well until creamy.
Add half of the flour mixture to the batter and mix on low speed until just combined. Then, add the remaining flour mixture and mix again until combined.
Slowly add about 1/5 of the 1/2 cup boiling water at a time, mixing after each addition. Once all water is blended, mix the batter on medium-low speed for about 1 minute until smooth.
Divide the batter among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven until set, about 17 to 20 minutes. A toothpick inserted in the center should come out clean.
Remove the cupcakes from the oven and allow them to cool in the tin for 10 minutes. Then transfer them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the frosting. Place 1 cup freeze dried strawberries in a resealable bag, crush them into a fine powder using a rolling pin, and sift out the seeds.
Strain 1 cup fresh strawberry puree through a fine mesh sieve and measure out 3/4 cup. Pour into a saucepan set over medium-low heat and simmer until reduced to 1/4 cup, about 10 to 14 minutes. Cool completely in the fridge.
In a stand mixer, whip 3/4 cup unsalted butter until pale and fluffy. Gradually mix in 3 1/4 cups powdered sugar, the reduced strawberry puree, strawberry powder, 1 tsp fresh lemon juice, and 1/4 tsp vanilla extract. Mix until fluffy. Add red food coloring if desired.
In another microwave-safe bowl, melt 4 oz. of semi-sweet chocolate in 30-second increments, stirring until smooth.
Dip each small fresh strawberry into the melted chocolate, letting the excess run off. Place one chocolate-dipped strawberry on top of each cupcake.
Store any leftovers in an airtight container in the refrigerator. For the best results, serve within the day at room temperature.
