Yummy chocolate Strawberry shortcake cupcakes

So this recipe I also got from Chef Chloe: http://chefchloe.com/sweets/chocolate-strawberry-shortcake-cupcakes.html but changed it to make it suit me and used a frosting I liked better from the living without magazine:http://www.livingwithout.com/recipes/gluten_fre_buttercream_frosting-1418-1.html Chocolate Cupcakes 1 ½ cups gluten free flour (I used Orgrans) 1 cup sugar 1/3 cup unsweetened cocoa powder 1 teaspoon gluten free baking soda ½ teaspoon salt 1 cup coconut milk or any preferred milk or coffee ½ cup Safflower oil 2 tablespoons white or apple cider vinegar 2 teaspoons pure vanilla extract I loved this frosting so good! 6 cups powdered sugar ½ teaspoon salt ½ cup boiling hot water 2½ cups Spectrum Organic Shortening ¾ cup (1½ sticks) butter or margarine, slightly softened, cut into 1-inch pieces 1 tablespoon pure vanilla extract Frosting Recipe: 1. In the bowl of an electric mixer, combine powdered sugar and salt. 2. Using a whisk attachment, add boiling water and whip at low speed until smooth and cool, approximately 5 minutes. 3. Add shortening and margarine to the sugar mixture and whip at medium speed until smooth, approximately 3 minutes. Add vanilla. Increase speed to medium high and whip until light, fluffy and increased in volume, approximately 10 minutes. Frosting will fill most of a 5-quart mixing bowl. TIP Leftover “Buttercream” Frosting is great on cupcakes or cookies. Refrigerate in a sealed container for up to 2 weeks. Allow chilled frosting to return to It makes alot of frosting so I save 1/2 for the next time I make this :) Cupcake Recipe: To make the Chocolate Cupcakes: Preheat the oven to 350 degrees F. Line 2 (12-cup) cupcake pans with 14 cupcake liners. In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together coffee, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix. Fill the cupcake liners about two-thirds full with batter. Bake for 16 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting. Butter-cream Frosting recipe(found in living without magazine):