Melt the dark chocolate melting wafers according to package instructions.

Dip each strawberry into the chocolate, shaking off the excess, and place on parchment paper to dry.

Melt the white chocolate melting wafers according to package instructions and add pink or red gel icing color to achieve desired shade, then drizzle over chocolate covered strawberries and refrigerate until ready to use.

Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.

In a large bowl, whisk together dry ingredients (flour, sugar, cocoa powder, baking soda, salt) and set aside.

In another bowl, combine egg, milk, vegetable oil, and vanilla.

Add wet ingredients to dry ingredients and mix until well combined.

Add hot water to the batter and mix until combined. The batter will be thin.

Fill the cupcake liners halfway and bake for 18-23 minutes or until a toothpick comes out with a few moist crumbs.

Allow cupcakes to cool for 2 minutes before transferring to a cooling rack to finish cooling.

To make the frosting, puree chopped strawberries in a food processor until smooth and strain through a fine mesh sieve.

Beat butter and shortening in a large bowl until smooth.

Add half of the powdered sugar and mix until smooth.

Add 2 tablespoons of strawberry puree and mix until well combined.

Add remaining powdered sugar and mix until smooth.

Adjust frosting consistency with remaining strawberry puree as needed and add gel icing color to achieve desired shade.

Pipe frosting onto the cupcakes using your preferred piping tip.

Top each cupcake with a chocolate covered strawberry.