Dark Chocolate Strawberry Cupcake Tortes

For the cupcakes:
1. Preheat the oven to 350 F/177 C.
2. Combine water and 1/2 cup of the sugar and bring to a boil in a saucepan over medium heat. When it hits a boil remove from the heat, add chocolate and stir until the chocolate is completely melted. Stir in the butter until melted. Let the mixture cool for about 10 minutes.
3. Meanwhile, in a large mixing bowl using a whisk attachment, whip the eggs, the remaining sugar, and vanilla extract until is has reached maximum volume. This process should take about 10 minutes.
4. Gently fold the chocolate mixture into the egg mixture.
5. Line cupcake tins with paper liners and fill each cupcake liner 2/3 full. I use 1 cupcake pan that fits 12 and 1 cupcake pan that fits 6. Bake for 20 to 25 minutes or until a toothpick inserted comes out clean. Remove pans from the oven and set on a rack. Let cupcakes cool a bit. Then pop them in the freezer for 15 minutes, just so that they are easier to work with.
6. Cut cupcakes in half horizontally. Put the top half of the cupcake upside down on the plate with the bottom half beside it. Stack in this order: whipped cream, chopped strawberries, second half of cupcake, whipped cream, and then a quarter of a strawberry on top. Serve immediately.