Preheat your oven according to the directions on the cake mix box. Line a muffin tin with paper liners.

In a food processor, pulse the freeze-dried strawberries until they are a fine powder.

In a mixing bowl, prepare the cake mix according to the package directions.

Add the powdered strawberries to the batter and mix well.

Pour the batter into the lined muffin tin, filling each cup about ⅔ full.

Bake the cupcakes according to the package directions or until a toothpick inserted into the center of a cupcake comes out clean.

Once the cupcakes are baked, remove them from the oven and let them cool completely on a wire rack.

While the cupcakes are cooling, prepare your frosting. You can use your favorite frosting recipe or store-bought frosting. I used white cloud icing.

Once the cupcakes are completely cool, pipe a generous amount of frosting onto each cupcake using a piping bag or a ziplock bag with a corner snipped off.

Melt the chocolate melting wafers according to the package instructions.

Drizzle the melted chocolate over the frosting on each cupcake.

Let the chocolate set before serving the cupcakes. You can speed up the process by placing the cupcakes in the fridge for a few minutes.