Creating Chocolate Covered Strawberry Cupcakes is a delightful process. Follow these simple steps to achieve cupcake perfection:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a standard cupcake pan with paper liners.

2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

3. Combine Wet Ingredients: In another bowl, beat the eggs, then add the milk, vegetable oil, and vanilla extract. Mix well until combined.

4. Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.

5. Add Boiling Water: Carefully stir in the boiling water until the batter is smooth. The batter will be thin, which is normal.

6. Fill Cupcake Liners: Pour the batter into the prepared cupcake liners, filling each about two-thirds full.

7. Bake: Place in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool: Once baked, remove the cupcakes from the oven and let them cool in the pan for 10 minutes. Then, transfer them to a wire rack to cool completely.

9. Prepare Strawberry Filling: In a small saucepan, combine the diced strawberries, sugar, cornstarch, and water. Cook over medium heat until thickened, about 5-7 minutes. Set aside to cool.

10. Make Ganache: In a microwave-safe bowl, heat the heavy cream until it begins to simmer. Pour it over the chocolate chips and let it sit for 5 minutes. Stir until smooth.

11. Assemble Cupcakes: Once the cupcakes are completely cool, use a cupcake corer or a small knife to remove the center of each cupcake. Fill the center with the strawberry filling.

12. Top with Ganache: Dip the top of each filled cupcake into the ganache or spoon the ganache over the top, allowing it to drizzle down the sides.

13. Garnish: Top each cupcake with a fresh strawberry for a beautiful presentation.