Preheat the oven to 350?F and prepare a cupcake pan with paper liners.

In a large microwave-safe bowl, combine the chocolate chips, butter, and milk. Microwave in 20-second intervals, stirring in between, until the chocolate chips are fully melted.

Add the instant coffee and whisk until fully dissolved. Add the vanilla, egg, and sugar, and mix well.

Add the gluten-free flour, cocoa powder, baking soda, baking powder, and salt on top of the liquid mixture. Whisk until everything is incorporated.

Use an ice cream scoop to fill the cupcake liners just over halfway with batter. Bake at 350?F for 15-19 minutes or until a toothpick inserted comes out clean.

Let the cupcakes cool for 5 minutes in the pan before transferring to a wire rack to cool completely for at least 2 hours.

To make the strawberry jam, add the strawberries to a saucepan and pour in enough water to cover the bottom. Heat to medium-high and break down the strawberries for 5-7 minutes.

Turn the heat to medium-low and simmer for about 13 minutes, stirring often. Dissolve 2 teaspoons of cornstarch in a little water and add to the pot, stirring until thickened. Mix in red gel food colouring for a deep color. Chill in the fridge for at least 2 hours.

For the buttercream, beat the softened butter with a mixer on medium-high for 1 minute. Scrape down the sides and beat again for 2 minutes.

Gradually add the icing sugar, mixing on low speed initially then increasing to medium-high until fully incorporated. Beat for 3-5 minutes until fluffy. Mix in the vanilla, salt, and milk.

Press a medium piping tip into the center of each cupcake to remove a cavity. Fill a piping bag with strawberry jam and fill the centers of the cupcakes.

Spoon the buttercream into a piping bag with a larger tip and swirl on top of the cupcakes, covering the filling hole.

Using a straw, poke 2 holes in the buttercream of each cupcake and fill in the holes with jam to resemble blood drips.