Preheat oven to 350° F. Line two cupcake pans with paper liners. Set aside

In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda, salt, cinnamon and espresso powder. Make a well in the center and pour in the wet ingredients like the eggs, buttermilk, vegetable oil and vanilla. Stir until evenly combined. Slowly stream in the hot water or coffee and mix until well combined. Batter will be thin. Divide the batter among the prepared cupcake pan, filling about three quarters of the way up. Bake for about 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool down completely.

To make the frosting, in a large bowl cream together the butter and cream cheese until light and fluffy. Add the strawberry purée (frozen strawberries blended in blender or food processor) and stir until well combined. Add the vanilla and powdered sugar and beat on high until light and fluffy.

Cut a hole in the center of each cooled cupcakes. Pour the frosting into a piping bag, fitted with a plain circle tip, and fill the center of each with strawberry cream cheese frosting. Place in the freezer and allow to set for about 10 minutes.

To make the ganache, place the dark chocolate in a medium bowl. Pour the hot cream and vanilla over the chocolate and allow to sit untouched for about 5 minutes. Stir until completely smooth and glossy. Dip the cupcakes into the chocolate ganache and place on a wire rack. Allow to set.

Pour the melted white chocolate into a small piping bag and pipe out designs on the top of each cupcake. Allow to set and serve cold or at room temperature. Store in the fridge. Will keep for up to 4 days. Enjoy!