Preheat your oven to 350°F (175°C) and prepare your cupcake pans by lining them with festive paper liners.

In a microwave-safe bowl, combine the chocolate chips, unsalted butter, and dairy-free milk. Heat them in the microwave in 30-second intervals, stirring until smooth. Stir in instant coffee, vanilla extract, and egg until well blended, followed by the coconut sugar.

Sift gluten-free all-purpose flour, cocoa powder, baking soda, baking powder, and salt into the wet mixture. Gently whisk everything together until you achieve a smooth batter.

Using an ice cream scoop, carefully fill each cupcake liner about halfway with the batter. Bake in the preheated oven for 15-19 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, let the cupcakes cool in the pan for about 5 minutes. Then, gently transfer them to a wire rack to cool completely for at least 2 hours.

In a small saucepan, cook strawberries with a splash of water over medium heat until softened. Allow it to simmer until it thickens; add cornstarch slurry and red gel food coloring. Chill for 2 hours.

In a large bowl, beat softened unsalted butter until light and fluffy. Gradually add icing sugar, then add dairy-free milk and vanilla extract, beating until smooth.

Create a small cavity in the middle of each cupcake using a paring knife. Fill each cavity with the chilled strawberry jam, then top with buttercream, adding extra jam for 'blood drips.'