Begin by melting the chocolate. I use the microwave on high, with bursts of 30 seconds, and then stirring, 30 seconds, then stirring, until fully melted. The double boiler method works too on the stovetop.
Then once melted pour a spoonful or two in your paper cup, and then tilt it so the chocolate flows around the sides. Then just place it back in the muffin pan. You can also use a basting brush and baste the sides with it. Once done, put the muffin pan in the fridge to cool/set.
Mix the heavy whipping cream in a bowl until nice peaks form. Then add 3 tablespoons of the powdered sugar and mix until combined. Scrape the sides of the bowl as needed.
Now add the 1/3 cup of powdered sugar to the cream cheese in a separate bowl, and mix that together really well. Scraping the sides of the bowl as needed.
Next, add the vanilla extract, diced strawberries, lemon zest, and lemon juice to the cream cheese and beat until well combined. Scrape the sides of the bowl as needed.
Once done take the whipped cream and fold it into the cream cheese mixture completing the strawberry cheesecake mousse filling.
Time to remove the cupcake cup from the chocolate. If you are too rough with it, the sides might break apart. One method that works nicely with the paper cup, is tearing it down a bit, then going around the side with it.
Take the strawberry cheesecake mousse and put it in a plastic bag or piping bag. Snip off the tip, and then squeeze it out into the chocolate cups filling it as much as you want.
Garnish the tops with sliced strawberries, blueberries, blackberries, mint leaves, etc. Enjoy!