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

In a medium bowl, whisk together all-purpose flour, cocoa powder, baking powder, and salt until well combined.

In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-5 minutes. Add the eggs one at a time and mix well.

Gradually mix the dry ingredients into the wet mixture, alternating with the whole milk until just combined.

Fill each cupcake liner about two-thirds full with batter. Bake for 18-20 minutes.

Allow the cupcakes to cool in the tin for about 5 minutes before transferring to a wire rack.

Prepare the ganache by melting the chocolate chips in a microwave-safe bowl until smooth.

Frost the cooled cupcakes generously with ganache and top with chocolate-covered strawberries.