Preheat the oven to 180°C (350°F) and line a 6-cup cupcake tin with cupcake liners.

Melt the 65 g butter, then whisk it with the 20 g cocoa powder until smooth.

Crack the egg into the cocoa mixture and whisk until fully incorporated.

Add the 60 g caster sugar and 1 teaspoon vanilla extract, then stir until combined.

Pour in the 60 ml milk and stir until the batter is uniform.

Add the 60 g all-purpose flour and 1/2 teaspoon baking powder, then fold just until a smooth batter forms.

Divide the batter evenly among the 6 lined cupcake cups, filling each about two-thirds full.

Bake for 12 to 14 minutes, then test the centers with a skewer; it should come out clean.

Transfer the cupcakes to a cooling rack and cool completely before frosting.

Melt the 80 g dark chocolate, then whisk it with the 80 ml heavy cream until smooth.

Chill the chocolate ganache for 30 minutes, then whip it with an electric mixer until light and fluffy.

Melt the 50 g dark chocolate for coating, then dip the strawberries and allow the coating to set.

Pipe or spread the whipped chocolate ganache over the cooled cupcakes, then top each cupcake with a chocolate-covered strawberry.