Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.

In a microwave-safe bowl, combine the chocolate chips, unsalted butter, and milk. Microwave in short intervals of 20 seconds, stirring in between until the mixture is completely smooth.

Whisk in the instant coffee, followed by the vanilla extract, egg, and coconut sugar until well combined.

In a separate bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, and salt. Gradually fold into the chocolate mixture.

Fill each cupcake liner just over halfway with the batter and bake for 15-19 minutes.

Allow the cupcakes to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely for at least 2 hours.

Make your strawberry jam by cooking strawberries with a splash of water, breaking them down with a fork. Stir in cornstarch and simmer until thick.

Beat together softened butter for the buttercream, then gradually add icing sugar, mixing well after each addition. Mix in vanilla, salt, and milk to reach a fluffy consistency.

Create a cavity in the center of each cooled cupcake and fill generously with the chilled strawberry jam.

Pipe the buttercream frosting over each cupcake, covering the jam-filled hole and creating bite marks using a straw.