Preheat the oven to 325. Line 16 cupcake tins with cupcake liners.

Combine the flour, salt, and baking powder in a medium bowl, and set aside.

In a blender, blend the fresh strawberries, milk, and 1/4 cup sugar.

Meanwhile, in a large bowl, combine the remaining 3/4 cup sugar and the melted butter and mix using a hand mixer on the lowest speed.

Add the vanilla and eggs and mix until well combined.

Add 1/4 cup of the jello powder, and continue using the hand mixer on the lowest speed until it is all combined well.

Now, add the strawberry milk mixture, and the flour mixture in 3 batches, alternating between the two.

Continue mixing on low speed until everything is mixed in well.

Fill the cupcake liners 3/4 full.

Bake for 20 minutes or until a toothpick comes out clean.

Let the cupcakes cool completely, then remove them from the liners and set them upside down on a wire rack over a baking sheet.

Finely chop the chocolate bars and put the pieces in a medium bowl.

Warm the heavy cream on the stove in a saucepan until it just begins to simmer.

Pour the hot cream over the chopped chocolate and cover the bowl with a lid or towel. Let it sit for 3 minutes.

After 3 minutes, remove the cover and gently stir the chocolate and cream until combined and one uniform color.

Using a spoon, pour a spoonful of the ganache on a cupcake and use the back of the spoon to spread the ganache over the sides.

Add more ganache and continue spreading until all sides are covered. The extra will drip off onto the sheet pan underneath.

Once all the cupcakes are covered, gently tap the pan to remove any air bubbles.