Preheat oven 350°F. Prepare muffin pans with baking cups.

In medium bowl, combine flour, cocoa powder, baking soda and salt.

In large bowl, beat sugar and oil with electric mixer until combined. Add eggs, one at a time, mixing well after each addition. Add vanilla; mix well. Add flour mixture alternately with sour cream, mixing until just combined. Divide batter among prepared pans, filling about 1/2 full.

Bake 16-18 minutes or until toothpick inserted comes out clean. Cool cupcakes in pans 5 minutes. Remove to cooling grid; cool completely.

For icing, puree strawberries in food processor. Strain puree, discarding seeds (1/2 cup puree should remain). Discard solids.

In large bowl, beat shortening and butter with electric mixer until light and fluffy. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Slowly add puree; beat at medium speed until light and fluffy. Pipe or spread icing onto cupcakes. Top with sprinkles, if desired.

For garnish, melt Candy Melts according to package directions. Dip 24 strawberries and place on parchment paper. Drizzle dipped strawberries with remaining melted candy and chill until candy sets. Top cupcakes with dipped strawberries immediately before serving.