Preheat your oven to 350 degrees fahrenheit and line a cupcake pan with cupcake liners, set aside.

In a large bowl whisk together the vegetable oil, warm coffee, egg, and vanilla until combined.

In a medium bowl sift together the flour, sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients and gently whisk together until fully combined.

Scoop the batter into the prepared cupcake pan and only fill the cupcake liners 2/3 of the way full. Bake for 18-22 minutes, or until the cupcakes spring bake when lightly pressed. Cool completely before frosting.

Beat the butter in the bowl of a mixer until fluffy. Add the powdered sugar and beat slowly until incorporated, increasing the speed to beat it more fully.

Scrape down the sides and the bottom of the bowl and add the freeze dried strawberries, milk, vanilla, and salt. Mix on medium-high until completely smooth and combined. If the frosting is too stiff, add more milk one tablespoon at a time until it is a pipeable consistency.

Pipe the frosting onto the tops of the cooled cupcakes and decorate however you’d like!