Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

Prepare the Cupcake Batter:
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, whisk together the eggs, vanilla extract, buttermilk, and vegetable oil until smooth.
Gradually combine the wet ingredients with the dry ingredients and mix until just combined.
Slowly pour in the hot water and boiling water, mixing until the batter is smooth. The batter will be thin, but this is normal.

Bake the Cupcakes:
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.

Prepare the Strawberry Frosting:
In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, 1 cup at a time, until fully incorporated.
Mix in the strawberry puree, vanilla extract, and a pinch of salt. Beat until the frosting is smooth and fluffy.

Make the Chocolate Dipped Strawberries:
Melt the chopped chocolate in a microwave-safe bowl, stirring every 20 seconds until smooth and completely melted.
Dip each strawberry halfway into the melted chocolate, then place it on a parchment-lined baking sheet to set. Allow the chocolate to harden completely.

Frost the Cupcakes:
Once the cupcakes have cooled, frost them generously with the strawberry frosting using a piping bag or a spatula.

Top with Chocolate Dipped Strawberries:
Gently place a chocolate-dipped strawberry on top of each cupcake. Serve immediately, or store in an airtight container.