Preheat oven to 350°F.  Prepare cupcake tins with paper liners.

In a standing mixer or mixing bowl with handheld electric mixer, cream shortening, sugar and eggs.

In a small bowl, add 2 to 3 tablespoons of buttermilk to cocoa powder.**  Stir to make a paste and add to the mixer on low speed.

Add half the buttermilk, then half the flour to the mixing bowl on low speed.  Add salt, then remaining buttercream, then remaining flour.

Increase speed to medium-low.  Add vanilla and mix to incorporate, scraping down sides if needed.

In a small bowl, add soda to vinegar.  Add to the mixer and incorporate.

Bake for 18-21 minutes.  (If using the toothpick method to check doneness, it's ok if there are a few crumbs clinging to the toothpick).

In a standing mixer, beat together cream cheese and butter on medium speed for 2 minutes until combined.  Scrape down sides and bowl of the bowl half way through.

Add vanilla bean paste and mix on medium-low to incorporate.

On low speed, add confectioner's sugar one cup at a time.  After the addition of the last cup, raise speed to medium for 20-30 seconds.

Transfer frosting to a large piping bag fitted with a large round tip.

Wash and dry strawberries.  Line up on parchment paper, baking sheet or cutting board.

In a microwave safe bowl, heat chocolate on low stirring every 15 seconds until smooth and melted.

Transfer to a small piping bag or plastic bag and cut a small tip off.

Drizzle strawberries with melted chocolate.  Let cool before topping the frosted cupcakes.