For the Chocolate Covered Strawberries 

1. Line a baking sheet or flat plate with parchment paper to ensure the strawberries are removed cleanly after setting.
2. In a medium, heat-proof bowl, heat chocolate chips in the microwave in 40 second increments. Stir thoroughly between each round of heating to ensure the chocolate chips melt evenly.
3. Ensure that all of your strawberries are completely dry.
4. Dip a strawberry into the melted chocolate mixture. Swirl the strawberry around in the chocolate to ensure it is completely coated in chocolate. Lift the strawberry out of the chocolate and allow the excess chocolate to drip off of the strawberry.
5. Place the strawberry on the parchment-lined baking sheet or plate. Repeat this process with the remaining strawberries.
6. Place the strawberries in the fridge to set for at least 30 minutes.

For the Dark Chocolate Cupcakes

1. Preheat your oven to 325 degrees Fahrenheit and line a 12-count muffin tin with liners.
2. In a medium bowl, whisk properly-measured all purpose flour, sifted dark cocoa powder, baking soda, and salt together until combined.
3. In a large bowl, whisk vegetable oil, room temperature sour cream, granulated sugar, room temperature eggs, vanilla extract, and room temperature buttermilk together.
4. Add 1/3 of the dry ingredients to your wet ingredients and whisk until smooth. Add 1/2 of the boiling water to the batter and mix until combined. Repeat this process with another 1/3 of the dry ingredients, the remaining 1/2 of the boiling water, and the final 1/3 of the dry ingredients. Mix thoroughly between each separate addition.
5. Divide the batter between the liners, adding about 1/4 cup of batter to each muffin liner. The liners should be about 2/3 full.
6. Bake the cupcakes for 18-22 minutes or until the tops look set and shiny, the cupcakes are domed, the centers of the cupcakes spring back up when quickly poked with your pointer finger, and a toothpick inserted into the center comes out with moist crumbs.
7. Allow the cupcakes to fully cool before frosting.

For the Strawberry Jam Frosting

1. In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat room temperature butter on medium-high speed until smooth.
2. Slowly, add powdered sugar to the mixture, beating on low speed to avoid the powdered sugar spilling out of the bowl. Once the powdered sugar is fully incorporated, beat for another minute to ensure the mixture is smooth.
3. Add the room temperature strawberry preserves to the frosting. Beat until combined. Scrape down the sides and the bottom of the bowl with a rubber spatula to ensure the ingredients are properly incorporated throughout.
4. Frost the cupcakes as desired before topping with the prepared chocolate strawberries.