1. Start by making the chocolate ganache first, as it will need time to set at room temperature.

For the Ganache Frosting

1. Place the ganache ingredients in a microwave safe bowl. Microwave 30 seconds at a time, stirring after each time until the chocolate is nearly melted, then using a whisk, whisk constantly until the chocolate is fully melted; the ganache should look shiny and smooth. Let the ganache cool at room temperature (about 2 hours) so it has time to set and spread easily. Set aside. When ready to use, If it’s a bit thick, beat it with a spatula or with a small whisk.

To Make the Cupcakes

1. Preheat the oven to 350°F and line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – as this recipe makes about 14 cupcakes. Set aside.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda and salt until thoroughly combined. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, on high speed, beat the butter, granulated sugar and light brown sugar until light and fluffy, about 4-5 minutes. Lower the speed and add the eggs, one at a time, followed by the vanilla. Mix until combined.
4. In a separate bowl, whisk together the sour cream, buttermilk and coffee. On low speed add half of the buttermilk mixture and half of the flour mixture to the mixing bowl whisking only for a few seconds. Repeat with the remaining ingredients, ending with the flour mixture. Mix until just combined, do not overmix. With a spatula, fold the batter to make sure is completely blended.
5. Pour the batter evenly into the prepared cupcake pans (about one rounded standard ice cream scoop per cup). Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
6. Allow them to cool for about 10 minutes in the pan, then transfer them to a wire rack to cool completely.

For the strawberries:

1. Line a baking sheet with parchment paper and set aside.
2. First, wash the strawberries with room temperature water then, gently and thoroughly dry them with paper towels. Let the strawberries sit at room temperature so they get a chance to dry completely.
3. Place the candy melts in a small microwave-safe bowl and melt them for 20 seconds at a time, stirring after each time until the mixture is completely melted and smooth.
4. Holding the strawberry by the stem, one at a time dip 6 strawberries into the melted candy, covering as much as the strawberry as possible, lift and twist slightly, letting any excess fall back into the bowl. Set the coated strawberries on the prepared baking sheet and immediately sprinkle them with the orange sugar.
5. Dip and coat the remaining strawberries into the melted candy and transfer them to the lined baking sheet.
6. Transfer the remaining melted candy to a piping bag with a small round piping tip or simply snip a small hole in the end of the piping bag.
7. Pipe the melted candy from side to side over the covered strawberries (without any sprinkling sugar). Let the melted candy set for about 30 minutes at room temperature. Then place them over each cupcake.

To Assemble:

1. To assemble, use a spoon to remove a small piece of the center of each cupcake, that’s where the strawberry will rest. Spread ganache over the cupcakes (if the mixture is thin, dunk them, if it’s thick enough, it can be spread with a spatula and even a butter knife. It should look a bit messy as it would hold the Oreo “dirt”).
2. Next, cover the ganache covered cupcakes with crushed Oreos and place a chocolate covered strawberry in the small dent on top of each cupcake. Decorate each cupcake with small sugared flowers (optional)