Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases
Cut up the dried strawberries into smaller pieces and toss them in a little flour to coat them (this will help them stop sinking)
Mix together the caster sugar and butter until creamy and smooth
Add the eggs and vanilla extract and whisk in
Whisk in the cocoa powder and self raising flour
Then gently fold in the dried strawberries and chocolate chips using a spatula or spoon
Divide the mixture between the muffin cases and bake for 20-25 minutes or until a skewer inserted in the centre comes out clean. Put them on a cooling rack to cool completely
To decorate melt the dark chocolate and drizzle it over the muffins either using a fork or put it in a piping bag. Finally sprinkle on the freeze dried strawberry
Store in an airtight container in a cool place and eat within 3 days