Preheat the oven to 350 degrees F. Line 2 muffin tins with about 20 paper liners. Set aside.

Add the cake mix, milk, oil, eggs, and pudding mix to a large bowl and whisk together until smooth and combined, about 1 minute. Portion the batter evenly among the muffin cups, filling about 3/4ths of the way full. Bake for about 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.

Next, make the chocolate-covered strawberries. Dip the clean and dry strawberries into the melted candy coating about 3/4ths of the way, leaving the top of the strawberry and the stem. Return to a parchment-lined baking sheet and let the chocolate shell harden. If you have additional melted chocolate after all the strawberries have been dipped, feel free to drizzle it onto the set berries for a little texture.

For the frosting: In the bowl of a stand mixer, cream together the butter and cream cheese with the paddle attachment until fluffy and smooth, about 1 minute. Add in the freeze-dried strawberry powder and vanilla, followed by the confectioners' sugar, one cup at a time, mixing well after each addition until smooth, soft and fluffy.

Pipe or spread the frosting onto the cooled cupcakes and garnish with a chocolate-covered strawberry. Serve immediately or within 1 day.