Preheat your oven to 350°F and line a cupcake tin with paper liners. Set aside.

In a medium bowl, sift the cocoa powder and pour in the hot coffee. Stir until smooth and well combined, then set this chocolate mixture aside. In a separate medium or large bowl, sift together the all-purpose flour, cake flour, sugar, baking soda, and salt. Set the dry ingredients aside.

Add the vinegar, vanilla extract, and canola oil to the chocolate-coffee mixture and stir until fully incorporated. Pour the wet mixture into the bowl with the dry ingredients and gently stir until everything is just combined, being careful not to overmix.

Evenly distribute the batter into the cupcake liners using a scoop or spoon, filling each liner about two-thirds full. Bake for 17 to 20 minutes, or until the tops of the cupcakes spring back when lightly touched.

Let the cupcakes cool in the pan for 5 to 10 minutes, then transfer them to a wire rack to cool completely before adding frosting.

Chill your can of coconut cream in the back of the refrigerator overnight to ensure the cream separates from the liquid. For best results, also chill your mixing bowl and whisk attachment for about 10 minutes before whipping.

Place the freeze-dried strawberries in a small food processor and blend until you have a fine powder. Sift the strawberry powder into a small bowl to remove any larger chunks—save those for garnishing later. Combine the sifted strawberry powder with the powdered sugar and stir to blend.

To prepare the coconut cream, flip the chilled can over, open the bottom, and pour out the liquid (you can save this for smoothies). Then open the top and scoop the solidified cream into a mixing bowl.

Whip the coconut cream for several minutes until thick and smooth. Some small lumps may remain, which is perfectly fine. Add half of the strawberry-sugar mixture and continue to whip until combined. Scrape down the sides of the bowl, add the remaining mixture, and whip again until the frosting is fully mixed and fluffy. Scrape the bowl as needed to ensure even blending.

Pipe the whipped coconut cream onto the cooled cupcakes and finish by sprinkling the reserved strawberry flecks on top. Enjoy!