Preheat the oven to 350 degrees F and line a cupcake pan with papers.

Place the first 7 (dry) ingredients in a large mixing bowl and stir to combine.  

Mix in the butter on low speed, until the mixture resembles moist crumbs.  

Stir in the eggs,one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.  

Add the Greek yogurt and vanilla, scraping the bottom and sides of the bowl to be sure all the ingredients are well-combined.  

Beat on medium speed for 60 to 90 seconds, to aerate the batter and build the cake's structure.

Fill lined cupcake wells just over half full (approx. ¼ cup of batter), and bake for 15 minutes, or until a cake tester inserted in the center of a cupcake comes out clean or with moist crumbs.  

Cool completely before topping with ganache.

Place the chopped chocolate in a small mixing bowl.  

Heat the cream until just barely simmering, then pour it over the chocolate and allow to stand for 3 to 5 minutes.  

Stir with a spatula until smooth, then top each cupcake with about a tablespoon of the ganache, spreading in an even layer.  

Top with whipped cream frosting.

Place the cream cheese, powdered sugar, and vanilla in a large mixing bowl.  

Fit the mixer with a whisk attachment, and whip on medium speed until the mixture is smooth.  

Turn the mixer down to medium-low speed and pour the heavy cream down the side of the bowl in a very slow and steady stream.  

When all the cream has been added, turn the mixer up to medium-high and whip until the cream can hold stiff peaks.  

Using a pastry bag fitted with a 1M tip, pipe the whipped cream frosting onto the ganache-topped cupcakes in large swirls.  

Garnish with a chocolate covered strawberry.

Pull the strawberry leaves up gently and grasp the strawberry by the leaves and stem.  

Dip the strawberry in the melted white chocolate, nearly up to the stem.  

Allow the excess to drip off, then place the coated strawberries on a parchment-lined baking sheet.  

Refrigerate for 5 to 10 minutes.

In the same manner as above, grasp the white chocolate coated strawberry by the leaves and stem.  

Dip into the semi-sweet melted chocolate on a sideways angle.  

Repeat on the other side, and allow the excess to drip off.  

Place the coated strawberries back on the parchment-lined baking sheet.

Transfer the remaining melted semi-sweet chocolate to a pastry bag fitted with a 1 tip.  

Pipe a small "x," connecting the sides to create a bowtie shape.  

Pipe two small dots to resemble buttons.