In a medium mixing bowl, sift together GF flour, almond flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Use a whisk to stir after sifting to ensure everything is evenly combined. Set aside.

In a separate microwave-safe bowl, melt 70% chocolate and ½ cup coconut oil in 30 second increments for ~90 seconds total. Stir together until smooth.

To a large mixing bowl, add coconut sugar and melted chocolate, using a whisk to stir together until smooth.

Whisk in eggs and egg yolk until just combined.

Whisk in vanilla extract and sour cream until just combined.

Working in batches, add sifted flour to batter, using a spatula to fold in until just combined.

Add 1 cup water and fold into batter until smooth, making sure not to over mix.

Line 17 - 18 muffin liners and fill ⅔ full. I used a 2 tbsp cookie scoop sprayed with coconut oil to make it easier to evenly fill the muffin liners.

Bake at 350F for 16-18 minutes, or until a toothpick inserted in the center comes out mostly crumb-free (you do not want to over bake these!). Let cool for 10 minutes in muffin tray, before removing to cool on a wire baking rack.

While cupcakes are cooling, start on your frosting. Add freeze dried strawberries to a food processor and blend until smooth. Set aside.

In a large mixing bowl, add softened cream cheese and butter. Use a hand mixer to blend together until evenly combined and smooth.