Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

In a large bowl, whisk the eggs, both sugars, oil, and vanilla until smooth and glossy.

Stir in the sour cream until everything’s nicely combined.

Add the dry ingredients to the wet and mix gently—no overmixing here.

Pour in the hot coffee (or water) and stir until the batter is smooth and on the thinner side.

Divide the batter evenly between the liners, filling each about ¾ full.

Bake for 18–20 minutes, or until a toothpick comes out clean. Let them cool completely before decorating.

Place the white chocolate in a heatproof bowl.

Heat ½ cup of cream until it just starts to simmer, then pour it over the chocolate. Let it sit for 2 minutes before stirring until smooth.

Stir in the vanilla and a pinch of salt.

Add the remaining ½ cup cold cream and stir it in.

Cover and chill for 2–3 hours, until it’s thickened but still soft.

Whip the ganache with an electric mixer until light and fluffy—stop before it gets grainy.

Pipe a swirl of the whipped ganache onto each cooled cupcake.

Place a strawberry, tip pointing up, in the center to form the “hat”.

Add a small dot of ganache on the tip of the strawberry for the fluffy pom-pom.